The first time I had Ethiopian food was back in high school twenty years ago, and I drove my little white pickup truck to Midtown which, at the time, was the site of Memphis’ only restaurant devoted to this particular cuisine. I had read up ahead of time and was ready for the unique experience. It was delicious and I enjoyed everything I had, but alone I was missing out on the way the food is supposed to be enjoyed.
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The middle of February has long been a time to celebrate love. The ancient Greeks and Romans held festivals to honor fertility and marriage. The fourteenth century English poet Geoffrey Chaucer...
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Super Bowl XLIX will be played on February 1, 2015 at University of Phoenix Stadium in Glendale, Arizona. It’s too early at the time of writing to pick wines from the two final states represented...
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I once spent 48 hours making a sauce from scratch. It was a classic Sauce Robert that started with a tray full of bones and vegetables. The compound sauce required demi-glace, the rich reduction of beefy goodness that takes a lot of time and... Read more »
Christmas in Naples is truly worthy of the word abbondanza, or abundance, where preparations for feasting are readied weeks in advance. The kickoff is always Christmas Eve, traditionally known as La Vigilia, or the vigil. In times past, in... Read more »
Like many foodies, I adore oysters on the half shell. One of my first jobs working in a professional kitchen as a kid, after I was promoted from the pot sink, was shucking oysters and serving them iced on the half shell. I got very adept at... Read more »
The best Indian food I ever had was when my friend Aman’s parents would visit from Ahmedabad and his mother would cook wonderful meals for us. Beautifully seasoned, all vegetarian, and all made with love in the traditional style of Gujarat.... Read more »
When it comes to keeping cocktails seasonal, most people think of summer as the season of greatest bounty. Fruit hitting the peak of ripeness, daiquiris clinking in coupe glasses and the refreshing sweet & tangy punch from a proper whisky sour. Read more »
The art of turning wine into sauce. Nothing uplifts a mundane meal more than a great sauce. Sauces make plain sautéed chicken pop, punches up grilled meats and make pasta an experience. Cooks often use wine instead of water to make sauce... Read more »
It's Halloween time once again—time for costumes, time for candy, and why not also make it time for a glass of wine? If you think a glass of vino with a candy bar is passé, think again. Vineyards all over the country are on board, hosting posh... Read more »
This is of course a bit biased, and I didn't even include three of my favorite wines, Bordeaux, Chianti, and Barbera, but the point here was to try and highlight what I think are the greatest wines made on earth, which are not necessarily the most... Read more »