The famous potato-and-garlic purée of Greece is one of my favorite meze dips at Greek appetizer time; the combo of earthy potato, sharp garlic, tart lemon juice and fruity olive oil is extraordinary. It can also be served in other ways, such as a warm sauce at main-course time–in which case you’d thin the following recipe out with a bit more hot chicken stock. But I like it at room temperature, and very garlicky.
If you ask an Italian where the best food is in Italy, you almost always get the same answer. “Eh,” they like to say. “At my mother’s house!”…looking like “how could you be so stupid to not know that?”
When American wine-lovers think of Chile, they think of Sauvignon Blanc from cool-weather spots like Casablanca (especially Leyda), and they think of brawny New World reds, especially the old Bordeaux varietal now associated only with its chunky life in Chile, Carmenère. On a trip to Chile almost three years ago, I visited a new wine-making region…
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.
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.
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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