The Upside of Doon
Randall Grahm, celebrated winemaker of Bonny Doon Vineyard, is betting the farm on one big, beautiful idea: terroir. In his new book, Been Doon…
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Snow Farm Vineyards: Tasting Through
This evening my husband and I had the opportunity to taste the current line of wines from Snow Farm Vineyards. This tiny winery in…
Château de Villegeorge
Château de VillegeorgeHaut-Médoc Cru Bourgeois Supérieur2005 The wine is deep, inky purple, nearly opaque. On the nose it's intense: a little salty, a little…
La Truffiere: Bigger than a Village
La TruffièreCôte du Rhône Villages2004 I was roasting chicken on a bed of leeks, carrots, lavender, and rosemary, so I asked my husband to…
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…
Grilled Boneless Pork Chops
I had a few pork chops in the fridge, and since it was a nice evening, I decided to fire up the grill. I…
Rustic Braised Chicken with Fennel and Black Olives
Here's another in the series of Three Ingredient Meals. The fennel and rosemary are aromatic complements to the dark chicken and olives. The Three…
Fettucini (Almost) Alfredo
Sometimes I make the best food when I'm not paying attention. I started cooking last night in the midst of an animated discussion with…
Beef Stew with Zinfandel
On New Year’s Eve I served my guests beef stew with Zinfandel. It’s a homely dish, but always spectacular, and it seemed just right…
Giving Thanks, and the Best Apple Pie Ever
This year we hosted the family for Thanksgiving dinner. Although there were only six of us—too few, really, for a big turkey—I decided to…
Grouse, Served
Tonight I prepared the grouse that had fallen out of the sky and into my hands. I breasted-out the bird, pulling two three and…
Sear-roasted Pork Tenderloin with Fresh Herbs
I'm partial to du Breton pork tenderloins. Maybe it's because I'm a recovering vegetarian, but I like to think they treat their pigs better…