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Holiday Magic : Pedroncelli Port & Port Fruit Bars
Looking for a tasty pairing for your holiday guests? Why not try a modern twist on a holiday tradition. Instead of serving that door-stopper weight of a fruit cake, we recommend port fruit bars with Pedroncelli Port. As part of their year-long 90th Anniversary celebration, the fine folks at Pedroncelli introduced us to their own […]
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Only a Ginger can call a Ginger….SNAP!
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Méthode WineWonkette: DIY Fancy French Ginger Liqueur
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Rodney Strong Redux for November TasteLive Tuesday!
Rodney Strong is giving us the opportunity to share with our readers an inside look at a TasteLive event, with a chance to participate in December.
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June 10th is National Iced Tea Day!
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Wines of the Loire Valley: Muscadet
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Sinfully Decadent Delights and Festive Champagne
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What can a chicken teach us?
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Cooking Techniques – Make Your Own Fish Stock
It really is about technique, so don’t think of this as a recipe. Almost all ingredients can be removed or replaced it is just a matter of taste. All that is really important is that the shells, bones and heads are quickly sauteed; the wine doesn’t have any off flavors or strong taste, and that the mixture doesn’t boil.
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Be a Home Superstar Chef (Part 8 – Garlic)
Garlic may seem ubiquitous and ordinary, after all it seems to be a staple in the cuisine of almost every culture, but knowing more about it can really elevate your cooking to new heights. On the other hand, mistreatment of this wondrous knob of deliciousness can ruin an otherwise fantastic dish. If you are serious about cooking great food, then garlic needs to be one of your best friends.