In Saigon, I closely studied the flavors of Vietnam. I came to love the sticky rice that purposefully clumps together instead of standing apart. I came to know the perfume of anise-scented basil. I pledged, again, my devotion to the pleasant cloy of cilantro.
Dressed in jeans and a red t-shirt, his hair tousled, his Vandyke trimmed, his eyes bright and earnest behind a pair of mod glasses, Bayless looks and sounds like a waylaid doctoral candidate, still enthralled by his research.
New Orleans is the kind of town that never passes up a chance to celebrate something. Réveillon dinners began as a 19th century French custom and most of the restaurants taking part offer the event at bargain prices.
Perhaps no class of wine has come further in the last decade than the once lowly rosé. With the days of Mateus Rosé and white zinfandel now firmly in the rear view mirror, a new generation of wine lovers has discovered just how flexible these outstanding, salmon-colored dry wines can be.
For many people, an awkward aspect of dining in a fine restaurant is the selection and service of wine. The source of discomfort is in not recognizing wines on the wine list; confusion in pairing wines with the food being ordered; and how to appropriately seek assistance.
Once a hidden home to counterculture revolutionaries, anti-prohibitionists, surfers, hippies, abalone divers, gardeners tending to their weed, drop-outs, and those wanting to be far from the hum of modern life, Mendocino, California is now one of the largest and most hip counties in the state.
My very first Thanksgiving in Italy was turned into a challenge when everyone got so excited they invited half of Tuscany to join us.
Good food begins at the farm. Today, food enthusiasts and chefs alike are enjoying the taste of juicy steaks, flavorful pork chops and sweet, succulent lamb, all of which comes from animals raised in America on sustainable family farms using humane practices.
Sicily is at once seductive and elusive; from the most traditional dishes to cutting-edge cuisine, cooks and chefs throughout the region have been, and still are, inspired by the land.
We will remember these days in Vietnam, that the world is more alike than different, that food can be the catalyst to join us around a common table, and that we are more alike than different.