Barefoot Contessa Back to Basics is the essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites.
The Sommelier Love Fest, hosted in mid-August by Sonoma Coast’s Peay Vineyards, is an opportunity for the Peays to show their appreciation to sommeliers throughout northern California who have bought and promoted their high quality wines.
The last fifteen years in Burgundy have been the finest in the history of this great wine-producing region, as the number of excellent vintages has been astounding.
Thanksgiving is perhaps the quintessential American holiday, and with almost every table in the country graced with turkey, the inevitable question becomes which wines should we serve with the bird?
Lifestyle Expert Moll Anderson has taken the interior design world and infused it with a fresh new way of thinking. Taking How-To TV to the next level, Anderson believes that if you change your home you can change your life.
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.