The Girl, the Goat and the Pouilly-Fumé
New York City: where it’s easier to get a whole goat than ground goat. I’d never cooked it before but became obsessed with sourcing it after the seventh butcher I…
Read moreDesperately Seeking Syrah
Hello, you may not know me, but I’m the one encouraging you to quaff Sauvignon Blanc poolside. I wish I could heed my own words — they don’t take too…
Read moreMy Eight-Armed Obsession
My introduction to Sancerre parallels my viewing of Whit Stillman films. I had my first Sancerre right about the time I discovered Metropolitan. The film follows tuxedoed and ball gowned…
Read moreLamb Neck is the New Oxtail
Finally, the days of wine and hearty braises are over! As I scanned what was available to try for this week’s posting, my eyes alit on the Musella Valpolicella Trio. I’ve…
Read moreSalvation in a Salmon
It was bound to happen. After training myself to craft a meal based on tasting the wine first, it follows that any meal made the “opposite” way – prepare dinner,…
Read moreWin-Win-Wintertime
While others may loathe the heavy coats and gnarled root vegetables that signify the season, I have always adored everything about winter. Perhaps this is because I grew up in…
Read moreSmoke and Sparkle
“Our household has acquired a smoker!” proclaimed a friend over email. No, neither she nor her husband had taken up a new vice – they had just received the Smokin-It™…
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