Food

Opening the Trentingrana

Opening the Trentingrana

September landed me in Trento, Italy, a guest of renowned sparkling wine producer, Ferrari. Their wines are magnificent (on which more later), but the trip…

Happy Birthday, Julia Child

Happy Birthday, Julia Child

Julia Child would have been 100 years old today. She hasn’t been gone long; she died only in 2004, two days before her 92nd…

Un Petit Repas

Un Petit Repas

There’s something exquisite about a little meal like this—un petit repas, en français. It is simple, it is complex, and its allure lies somewhere in between.

Riesling Goes With Everything

Riesling Goes With Everything

Read my latest tips on pairing wine with food in a new Palate Press article, published yesterday. Which of these rules ring true for you?…

Gouda, Plus Wine

Gouda, Plus Wine

“The older the cheese, the smaller the bite.” It’s an old expression, less adage than dictum. Young, fresh cheeses have high water content, soft texture, and…

States of Grace

States of Grace

It is October, and so my vegetable garden is not in a state of grace. The tomato plants are, of the assembed, the most…

Rustic Onion Tart

Rustic Onion Tart

It never wins prizes for its looks, but this rustic pastry with caramelized onions, Gruyere, and bacon always wins hearts. When I serve it…

Roasted Delicata Squash

Roasted Delicata Squash

  Tonight I roasted delicata with garlic and oil, an easy fall staple. Roasting brings out squash's sweetness and mellows the garlic, and delicata's…