While we know it’s not in our $15 and under category, cheers for Palmer Vineyards Cabernet Franc Reserve, 2010, at about $29. It’s a red that’s great with beef and lovely in the mouth, a combination of aged grapes that start with a fade and become deep and lingering in the glass. This wine is […]
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Last Minute Gift Idea: Faith’s Champagne Dinner Dance at a Mansion
It’s the Faith Middleton Food Schmooze®/WNPR winter event… The Sixth Annual Heart-to-Heart Champagne Dinner Dance February 12 at the gorgeous Wadsworth Mansion at Long Hill in Middletown, Conn. Top chefs will cook their hearts out for this seated dinner, and we have exciting wines to match every mouth-watering course from the Frederick Wildman portfolio. No wonder this […]
A Letter from Santa
After so many years of therapy, I feel it’s important to speak openly and honestly to benefit our longtime relationship. First, let me begin by saying thank you if you have ever left anything, no matter how paltry, for me and my reindeer to eat as we go about our work. In fact, we were […]
Meltingly Tender Oven Pork Roast
Winter weekends are the perfect time for making fork-tender spiced oven pork roast. And the best part is, you can relax by the fire, or read the paper while dinner’s in the oven. We take a relative cheap cut of pork shoulder and roast it low and slow. This relative tough cut is layered with […]
Christmas Dazzle: Lemony Veal Piccata
We know it’s the time of roasts, chops and steaks, but we liked the sound of going Italian this year with Steve Martorano’s version of veal piccata, brightened with lemon, Pinot Grigio and capers. We’re going to serve roasted potatoes on the side, and drag every forkful through that veal sauce. Steve’s fans in Florida […]
When Cookware Is Art
At a holiday party over the weekend, I couldn’t help but notice the host’s wall of glistening copper-ware. Every conceivable pot, pan, saucepan, fry pan, polenta pot, rondeau, paella pan, double boiler was represented. And as I walked away drooling, I couldn’t help but be inspired to cook. Would it be cassoulet in the rondeau […]
