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Everything you wanted to know about matching food and wine…but were afraid to ask! » A unique approach to wine and winemaking. » CRAIGS WINE
Before I get to the basics, I would like to give a little credit where credit is due. I have learned a lot about wine and food matching from Dave Larocque whom I would say is one of best that I have seen when it comes to pairing the characteristics of the wine to enhance the meal. Dave Larocque is a wine educator for many wineries including Hillebrand and Peller Estates. He also conducts wine tastings and has been a featured guest speaker at many wine events and conventions around the country, many of which I have attended. Dave has also conducted my wine tasting events for the last 7 years. He certainly knows his way around the table when it comes to grapes and gastronomy (yes it’s a big word for me too) yet his style is very informative and down to earth and easy to understand.
Seafood Insider | Sustainable Seafood Done Right
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+ New .COMs $7.99/yr plus 18 cents/yr ICANN fee. Discount based on new one-year registration prices as of 1/27/2012 with sale price reflected in your shopping cart at checkout. Discount applies to new registrations and renewals and cannot be used in conjunction with any other offer or promotion.
cookmauritian.com
Eggs boiled in onsen (japanese: hotspring), Nagano, Japan ( Photo : Miya.m. Permission: GFDL, cc-by-sa-2.1-jp). In Japan eggs cooked in hot springs ( onsen ) are known as onsen tamago .
blog.khymos.org » - dedicated to molecular gastronomy
- La cuisine de Mercotte :: Macarons, Verrines, … et chocolat
Voilà une recette réalisée carrément sur les chapeaux de roues, ce qui ne me ressemble pas puisque ma devise c’est « anticipons », mais parfois la réalité vous rattrape et il faut faire face. Tout juste rentrée d’Espagne tard lundi soir je n’avais rien à vous proposer pour ce matin.. Aie, aie, heureusement que mon amie Domi, toujours de bon conseil, m’avait récemment parlé avec enthousiasme de cette tarte. Alors le sujet trouvé, restait à passer à l’acte.
For the past several years, my family and I have been taking a different approach to haroset. We're Ashkenazi Jews to the core, but these days we prefer our haroset Sephardic style. Continue reading » Of course the organizers couldn't throw the Sweetlife Festival without serving their own Sweetgreen salads and "sweet flow" (the frozen yogurt).
Serious Eats: A Food Blog and Community
Well, like every other dad, Fathers' Day is the one day that I look forward to all year. This Fathers' Day could not have been better. Mrs Martian and I went over to my daughter's house. She organized a BBQ.
A Martian's search for food
Many years ago, I visited Cambodia and fell in love with the country, its people, architecture (think Angkor Wat!), the exotic and absolutely delicious cuisine. I am so glad that my Malaysian friend Leemei Tan at My Cooking Hut has recently released a cookbook “Lemongrass and Ginger” and there is a Phnom Penh Noodle Soup recipe in the book. (Phnom… Indian cuisine is renowned far and wide for its rich flavors and generous use of bold spices.
Rasa Malaysia: Easy Asian Recipes
Since the previous year's birthday dinner at Lu Din Gee Cafe (Duck House) - San Gabriel was just OK, I decided that I didn't want to try anything new this year. No "authentic" Peking duck; I like Cantonese roast duck with steamed buns just fine. And I especially like Lunasia Chinese Cuisine's version, especially because they give me lettuce cups.
Wandering Chopsticks
50 of the world's best food blogs - Times Online
The beleaguered Bahrain Grand Prix received another blow today when the body of a man allegedly killed by police was found this morning after clashes overnight between the security forces and anti-government protestors. As the Formula One cars took to the track for qualifying ahead of tomorrow’s race, the body of Salah Abbas Habib, in his late thirties, was found on the metal roof of a farm in the village of Shakhoura, on the outskirts of the capital Manama. Thousands of demonstrators were planning to resume their protests this afternoon as a crucial qualifying session comes to a climax.Delights and Prejudices
Photo by Stephanie Bourgeois While everyone fixates on the arrival of spring and markets that teem with green, it's easy to forget that the sun is setting on citrus season. Tangerines, one of the last fruits available, star in this nostalgic float from Las Vegas-based pastry chef Megan Romano. The punchy sorbet recalls the flavors of a creamsicle, while the frothy cream base pays homage to the classic New York-style egg cream.Cooking Issues — The French Culinary Institute's Tech'N Stuff Bl
by Dave Arnold Two weeks ago, Nastassia, Patrick Martins (founder of Slow Foods USA and Heritage Foods), and I staged an epic lunch at Del Posto restaurant with some of the best chefs and bartenders in the world (who, luckily, are some of our best friends). Nastassia, behind the scenes. The lunch was the inaugural fundraiser for The Museum of Food and Drink. Where, you ask, is the MoFAD? It is nowhere… yet.Dear, sweet, gentle reader. It is taking all of my mental and most of my physical capacity to endure life until tomorrow night when Germany plays Spain in the semi-finals of the World Cup. If you've been following along, and I sure hope you have (the drama! the intrigue! the exhilaration!)
The Wednesday Chef: July 2010
I'm Jaden Hair, a professional recipe developer, food columnist, and food photographer specializing in fast, fresh, and easy recipes for the home cook. (more)