For all summer’s labors, it brings considerable rewards, not least to farmhouse tables. The season is liberally sprinkled with events that demand festive recognition.
Drawing on the best ingredients in Italy—and beyond—chefs like Umbria’s Salvatore Denaro are bringing new vitality to the trattoria tradition.
I’ve had my Viking Charcoal Capsule for a year now, and it has instantly become my favorite cooking tool, hands down. Because of the ceramic liner and finely tuned vents, I can load up with natural charcoal, easily get the temperature as low as 250 degrees, and keep it there long enough to roast a pork shoulder –that’s a good six or seven hours!
Leave it to these charming New Orleans natives to show that while cocktail alchemy may seem like chemistry, the courses of learning and the final exams are far, far more enjoyable.
Chef Linton and Gina Hopkins, owners of Restaurant Eugene in Atlanta, Georgia balance business, family and being extremely active in their community.
It’s a glorious, late spring morning in Napa Valley. I’m decked out in a borrowed camouflage jacket two sizes too big, crouched on the ground in a vineyard in Oakville, rubbing two pieces of wood together and hoping to God the noise it creates resembles the sound of a female turkey, or hen.
Cooking with wine brings those same qualities to food, adding nuance and flavor that the dish would otherwise lack. Here are a few tips to cooking with wine that will add to the experience.
This beautiful and rambling area just northwest of the city of Lyons, the gastronomic capital of France, is today in the midst of an amazing quality renaissance.
Buying locally grown produce or meat is not only better for you and the environment, it is tremendously beneficial to the local economy.
Some of the most esteemed vintners in the world follow sustainable, organic, and biodynamic farming methods