I’ve never been crazy about Indian fish kababs; they usually seem dried out, and the Indian spicing usually seems to overwhelm the subtle flavors of the fish. That all changed when I got to Hyderabad–where a plate of moist, grilled fish chunks and perfectly chosen Indian spices did a remarkable pas de deux.
It is my most thrilling table grape discovery in decades!!!
“Table grapes?” you might be asking. “I thought you liked Riesling, and Pinot Noir, and Xinomavro…the wine grapes, all those grapes destined for wine!”
Heck yes. I love them things, and the juice that happens when they’re squozed.
But I also love grapes that are grown to simply sit on your table, and be consumed by you, sphere by tingly sphere. Especially at this time of year.
One of the great recent developments in Mexican restaurants in the U.S. is the rise of regional consciousness. These days, there are restaurants dedicated to the food of, say, Oaxaca, or Jalisco, or Veracruz.
I went to Orlando last week! And I’m bringing you more than a tee-shirt!
“Uh-huh,” you’re saying. “And why would anyone in his right mind go to sweltering Orlando in August? It wasn’t for Disney World, was it?”
A cobbler, classically, is fruit cooked in a dish with a biscuit-y dough on top (the dough is dropped on in pieces, or it makes a layer across the top). The following variation comes from a friend in North Carolina who swears that in his neck of the woods, the batter-like topping below is quite common. Common or not…it’s a perfect foil for the fruit.
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...
The Wine Manifesto!
Download a Free Copy!