I always recoil from knee-jerk Retsina-hating!!! Sure, if it’s bad Retsina…..but good Retsina is absolutely delicious with Greek food! To me, it’s even an essential ingredient that makes a Greek meal taste Greek! Today’s DRTV entry, from the enchanted land of Attica, is intended to warm you up a bit, Retsina-wise!
Tuesday, December 11, Lead Story:
Drinking Champagne is easy, anytime. But evaluating Champagne…well, that’s one of the wine world’s toughest judgment calls! On Tuesday, I walk you through my long-tested criteria for a superior bottle of bubby…just in time for the holidays!
Something new is under the sun….the combo of my new creamy chicken curry, in the southwest Indian style…with my new sauce, the yellow chile extract from Africa. It is yummy beyond all describing! DRTV gives you the picture…
A few years back, I slipped into a new Thanksgiving strategy: planning my leftovers! Now, when I shop for Thanksgiving…..I also shop for the ingredients I need to maximize my spare bits. Get the big picture, in full color, from this week’s DRTV video.
Feeling Burgundian? I am as often as possible! And when I indulge in a rustic jambon persillé what makes a most delicious partner? Mustard mousse. Oh yeah. All you need is heavy cream, moutarde de Dijon, and the will to whip it! An easier, more elegant accompaniment you couldn’t imagine, this week on DRTV.
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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