The goal with the new cookbook Matzo by Michele Streit Heilbrun and David Kirschner was to reinvent Passover classics with everybody’s favorite unleavened cracker—and they’ve done so in the most fun ways.
Time for a cheese tasting! If you like Italy’s Parmigiano-Reggiano or Grana Padano cheese, you’ll like Lithuania’s creamier version from a cheesemaker called Dziugas. It comes to us from a Connecticut importer.
A serious Burgundy for serious wine lovers comes to you from Domaine Ninot, Rully. It makes a wonderful gift wine, or go in with a couple of friends on a bottle. Put your nose to the glass, and the aroma explodes. Think: bright cherries and berries.
Imagine a beautiful red like this with. . .Buffalo chicken wings.
You don’t need a fancy fryolator to make J. Timothy’s famous chicken wings at home. Jim Welch gives us some tips and the gang offers some interesting chicken wing flavor options beyond beloved Buffalo.