A simple rule for eating well, which for me means eating food that tastes great and happens also to be good for you, is stick close to Mother Nature. She won’t lead you astray.
The complicated nature of chocolate lies in its combination of the bitterness and sweetness. Chocolate is probably the most popular food item to present severe challenges to wine.
Epicureanism at this level is indeed rare, but it is within reach, and well worth the effort, of those dedicated to experiencing the best life has to offer.
She didn’t necessarily intend to cause a culinary revolution, but still, that is exactly what she did. These days you can’t pick up a magazine or read a menu without some chef, editor, or writer extolling the virtues of “eating locally, eating seasonally, and/or eating organically.”
We – school officials, vendors, and parents – are confident that we are helping our children develop healthy eating habits that will follow them throughout their lives.
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.