When I was planning my first trip to Hong Kong, about 20 years ago, the head chef of a very elegant and famous Cantonese restaurant in that great eating city wrote to me, telling me how proud he was of his “stork.” He mentioned the “stork” several times in his letter, and I was tingling with the anticipation of tasting something completely new.
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Sweet wines–also called “dessert wines” for the food that most frequently accompanies them–always appear on connoisseurs’ lists of the greatest wines in the world. Sauternes. Vintage Port. Trockenbeerenauslese. These are names that instantly weaken the knees of many an otherwise-sturdy oenophile.
One of the great Tex-Mex dishes is Chile Rellenos–luscious poblano chiles, stuffed with cheese or meat, dipped in batter and deep-fried. In New Mexico, home cooks don’t usually go to all that trouble. Why should they? They have an alternative that may be even more delicious, and is certainly easier to prepare. Roll-ups of roasted poblano chiles, stuffed with meat, get covered with cheese and a batter-like mixture in a casserole. You pop it in the oven…and 45 minutes later you have an incredible Southwestern spin on comfort food.
David is on the hunt. From Tuscany to Emilia-Romagna to Sicily…it’s a slurp fest to discover the best Italian wines to import. Lambrusco, Chianti Rufina, Etna Rosso…what a bonanza! As a fellow beneficiary of this hunt, I can’t wait to taste his findings. For today’s post, he sent this photomontage to give us a flavor of his trip. Enjoy! -Carole Amber, Editorial Director of dRosengarten.com
Alrighty then…just what is it about this pie that places it right up there on every short list of The Things That Define America? Apples are not indigenous; we have knowledge of their cultivation in Egypt going back 4000 years. The pie itself is not indigenous; English cooks were bakin’ it long before the Pilgrims landed here. But the Pilgrims did bring the first apple seeds to North America…and, almost 400 years later, America is the world’s largest producer of apples.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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