In one bite we were offering ohs and ahs as we took our first bites of Halibut Beurre Blanc, prepared for us by Chris Prosperi from Nina Planck’s The Real Food Cookbook. While it sounds fancy because of the French reference, it’s a simple butter and white wine sauce that would make any piece of […]
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A Chardonnay that Loves Winter Fish
Like Connecticut’s wines, the wines on the East End of Long Island get better with each passing year. We think of them as “local wines,” reflecting the characteristics of the grapes and climate that is distinctly ours. This chardonnay is dry in the European style, as opposed to overly oaky. it’s a match for seafood […]
The Buffalo Chicken Editor Reports on His Latest Creation
Bryan Cole is a chef at Metro Bis in Simsbury, Connecticut and our official buffalo chicken editor. We became devoted followers after tasting Bryan’s Buffalo chicken dip a few years ago… we now defer to Bryan for all things Buffalo style. His latest creation… drum-roll please… Buffalo chicken meatballs. posted: December 2014
Simple Short Ribs with Zinfandel Wine
There’s no need to be afraid of making short ribs at home, the kind that become fork-tender from being braised in the perfect red wine, Zinfandel. Start by heating up a Dutch oven and browning the ribs in oil. Once beautifully golden brown, remove and set aside. Now in the same pot, sauté onions, garlic, […]
Figgy-Orange Cocktail
‘Tis the season for holiday cheer… and if you’re looking for something a little different in the “cheer,” category give the Figgy-Orange Cocktail a try. This recipe from Food & Wine combines the beautiful flavors and aromas of the season in one festive glass. The cocktail calls for Punt e Mes, which is an Italian vermouth. It’s […]
Marvelous Ginger Snap German Pot Roast
As soon as beef starts to melt while it’s cooking, you know you’re in for a treat. Next question, what’s the sauce you’ve added, to make it praise-worthy? In this case, Saveur magazine gives as a German sauerbraten, as it’s traditionally called, with everything you need to make it fabulous on the plate and on […]
