Every cocktail has a story, and if you’re lucky, you’ve got someone like Robert Simonson, cocktail contributor for the New York Times, telling that story.
Food Schmooze® listener and world traveler Pamela Van Zandt of East Hampton, LI, sent us this correspondence from her recent adventure in Cuba.
When was the last time a cookbook made you want to volunteer your time to a cause or a community in need? Julia Turshen’s Feed the Resistance: Recipes and Ideas for Getting Involved is a cookbook for our time. The resisters here come armed with spoons. And purpose. And an overwhelming desire to make the world a more nourished and nourishing place.
The Cabernet Sauvignon Reserva de Familia from Santa Carolina Vineyards is juicy yet round with just enough backbone to make it exceptionally food-friendly, from appetizers to entrees and even chocolate desserts. Nice host gift, too.
In his new baking cookbook, The Sweet Spot, Bill Yosses has found a way (many ways, actually) to make dazzling desserts that are sweet-enough, but don’t include cup after cup of granulated sugar.