From Soil to Table
I dug these carrots and leeks about fifteen minutes ago. In another fifteen, I'll have them prepped and laid into a baking dish with…
Randall Grahm: Been Doon So Long
Photo: Alex Krause Randall Grahm, celebrated winemaker of Bonny Doon Vineyard, is betting the farm on one big, beautiful idea: terroir. In his new…
Blood from Stones
Domaine le Sang des CaillouxCuvée Floureto2001 This beautiful Vacqueyras is still inky purple despite its age. When first poured it offers a sweaty funkiness,…
Shallots
The shallot harvest. Earth, air, sun, water, and time converted one pound of shallots into two and a half. Maybe next year I'll shoot…
Our Daily Muffin
I like to make a big batch of bran muffins on the weekend and eat them for breakfast all week long. They're great plain…
T Rose
TegernseerhofRosé Zweigelt2008 It's a shame I didn't photograph the bottle full; the clear, bright pink tapers to nothing at the bottle's neck, drawing you…
Two As One
I don't usually go for specialty ingredients. My food philosophy, such as it is, rests on the pure expression of individual elements: food as…
Onion Harvest
The onions were ready today. They lifted easily from their moorings, a sure sign of ripeness. I pulled them all and laid them out…
My Brilliant Pepper
I grew this pepper. I ate this pepper.
Clear and True
J. M. BoillotMontagny 1er Cru2007 We poured this white Burgundy into a Bordeaux glass, thinking it could take it. It can. Straw gold and…
Little Mars
Mas du SoleillaPetit Mars2006 This Coteaux du Languedoc AOC is 100% Syrah. It reaches up to you with a spicy, peppery nose suggesting violets…
Serpentine
Fèlsina BerardegnaI Sistri (Toscana IGT)2006 This 100% Chardonnay, unoaked, is pale greenish-gold, offering a bewitching nose of tulips, paperwhites, and warm stones. The first…