If you read David Tanis’s column in the New York Times, you know his philosophy: simple food is good food. And good food, simply prepared, is a joy. David Tanis Market Cooking is a veggiephile’s dream. Ingredient by ingredient (starting with garlic, of course), David describes the essence of the ingredient—and sometimes its history, along with glorious ways to prepare it—preserving that essence.
We love a good local beer with a great story. Conor Horrigan, Founder and “Chief Hoptimist” at Half Full Brewery in Stamford, CT, stopped by our studios to pop a few of beers and tell that story. His job title should tell you a little about Conor.
Herencia, a beautiful red from Chile, is a wine to pull out when it counts.
If you love Southern food and hospitality, The Runaway Spoon blogger Perre Coleman Magness’s The Southern Sympathy Cookbook is one you’ll treasure—first, for the recipes and second, for the big belly-laughs.
Faith was reminded of a Sancerre while drinking Pasqua’s seductive rosé, 11 Minutes. That’s thanks to the crispness of the Trebbiano di Lugana and the depth of the Corvina. Add the berry notes of the Carmenère, and you end up with what Faith called the best rosé she’s had in years. At $17 a bottle, it’s the value of the season.