Italian-American food can be absolutely, soul-rattlingly wonderful…when done at a high quality level. I make it at home all the time, slaving over the acquisition of ingredients and execution of dishes as if I were cooking frickin’ haute cuisine. Here are my five fave Italian-American dishes, and how I ratchet them up.
Greetings from Champagne, France! I’ll be sure to get you a t-shirt with a Champagne flute on it! But I’ll get you more than that. I’m here this week, blending wines with the pros, devouring local cheese and charcuterie, gaining fresh insights as I go…and…I’ll also be at my computer in the Champagne region, popping the cork on our first full week of the drosengarten.com Summer ’12 Schedule.
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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