As summer closes and fall begins, the cooks of the southland welcome the new season with open arms. Harvest season is upon us and it beckons us back to our kitchens, tempting us with thoughts of pumpkin pies and succulent stuffed turkeys. Fall marks the beginning of the holidays. It is a time for families… read more »
I am of Armenian descent, and this recent acceleration of war in Azerbaijan disturbs me for all the peoples involved. This is not a political column, but food belongs to the world, and how much fun it would be to travel freely, with no anxiety of impending strife, to taste engaging flavors and partake it… read more »
This type of wine has been fermented twice and is commonly occurred in champagnes. The aroma is similar to a bread.
Adventures in Eating: Crostini Toscano Rosemarie | November 1982 It has been a whole 10 days since our return from Italy, and time to write this column. I can no longer feign jet lag and put off writing. Paul has politely directed that it get done. We only covered parts of Northern Italy, and sampled its wines, glorious… read more »