The executive chef and co-owner of Table fifty-two, Art Smith has received the culinary profession’s highest awards and has cooked for some of the world’s most famous celebrities as personal chef to Oprah Winfrey.
As the leaves begin to change color in northerly climates the world over, thoughts immediately turn to deeper wines and heartier fare. For me, this inevitably means the return to my dining table of Barolo.
John Gilman, whose articles appear regularly in The Viking Life, is one of our country’s most influential wine commentators, particularly among serious enthusiasts and collectors who subscribe to his bi-monthly periodical, “View from the Cellar.”
The highest calling of wine is its accompaniment to great food. In addition to being delicious, it should amplify the best qualities of the food, all the while refreshing the palate. For food prepared with a deft touch, no wine excels in this role like Burgundy, both red and white.
Wrapped around the influences of gulf seafood and the culture of Creole and Cajun tradition, Lee was blessed to have exposure to some of the very best home cooking and the areas’ finest restaurants.
In terms of introducing to Americans an understanding of various national cuisines, the most influential writers, assuredly thus far, have been Julia Child (French), Marcella Hazan (Italian), and Diana Kennedy (Mexican).
Try these helpful tips for handling cheese from the cheese professionals at Artisanal Premium Cheese.
Come discover the extraordinary pleasure of handcrafted cheeses passionately crafted by the professionals at Artisanal Premium Cheese.
Creole cream cheese is a "farmer’s cheese"; that is, it’s fresh rather than aged or ripened. Its flavor can trigger taste memories of sour cream, crème fraîche, and yogurt.
Whether it’s good old-fashioned Macaroni and Cheese or a Swiss fondue featuring pungent cheese cousins Gruyere and Raclette, almost every one of my favorite dishes to cook features some type of world-class cheese.