Just in case summer ever comes, after this bizarrely chilly spring!—boy, am I ready.
In fact, I’ve been ready every June, since time immemorial…because, without doubt, my favorite gastronomic thing to do in summer is sit around a table piled high with cooked whole crabs…sucking on an electric bottle of dry Riesling!
Here’s a great recipe I created for my upcoming Wine Manifesto (you’ll be hearing about this soon!). I developed it to go with elegant Champagnes that have yeasty-toasty character…but I’ve been making it at a million dinner parties now that I’ve got it! It is easy, elegant…a quick path to modern three-star food coming out of your kitchen! You will need to go to a Japanese grocery to put this one together…and make sure to find a super-elegant smoked salmon, such as a good Scottish one.
You may think Ketel One Vodka, one of the leading vodka brands in America, has been around forever. In one sense, it almost has. In another sense…it most certainly has not!
I explain…and I can explain, because…
I was in Schiedam, Holland recently, the home of Ketel One Vodka–a thrilling trip!–to get the whole time line. As well as a little schnockered.
In the 1970s, the Italian-American restaurant dish that announced “we have moved beyond red-sauce Italian” was Pasta Primavera, a combination of pasta, cream and vegetables. It was when your local Italian restaurant became a “ristorante.” Le Cirque in New York City made the dish famous, but it became a nation-wide menu staple soon after that.
Hoo-hah! Big news! I am getting into bed with Languedoc-Roussillon! I have long been fascinated by the wines, the red wines in particular, of this vast territory in south-central France.
And…as you perhaps know…I made the decision a year ago to start working on wine imports (I’ll STILL be wearing my journalist hat at the same time, of course!). I was just gettin’ tired of seeing the kinds of wines I love for food…so little available in the U.S.! So I grouped the hard-to-find, food-lovin’ wines into ten categories.
