And there’s no greater authority on Omelets than Marc J. Sievers Marc Sievers is a man on a mission. He seeks to “encourage home cooks to keep learning, celebrating and having an adventure in your kitchen”. Marc has self-published a total of three cookbooks. He…
Turn Store-Bought Tortellini into a rich Creamy Soup in no time. As easy as it is, Creamy Tortellini Soup delivers a wonderfully creamy-rich soup packed with cheese tortellini and fresh spinach and carrots. I’d be tempted to call it a stew. The secret to its…
Ina’s Recipe for this decadent potato, sausage and melted cheese dish is a must-make. Over the holidays, I was intrigued to see Raclette, the superb melting cheese from Switzerland, at Trader Joe’s. I thought about making Fondue but lost custody of my Fondue pot in…
This bowl of cold-weather comfort revealed quite a secret. This hearty Tuscan bean soup is a perfect combination of smooth, silky soup topped with crispy, crunchy croutons. It also fulfills our promise to put more plant-based meals together this year. And we’re not alone. Americans…
MonteRosola is an Award-Winning Winery in the middle of the Tuscan wine-growing regions of Chianti and Bolgheri. 50 km from the coastal wine region of Bolgheri and 20 km from Chianti in the Tuscan hills, sits MonteRosola. This relatively new vineyard has established its organic…
Claire Saffitz’ new cookbook may be called “Dessert Person” but the first thing Andrew baked were these melt-in-your-mouth Sour Cream and Chive Dinner rolls. The classic Parker House rolls inspired this recipe. In all honesty, they’re even better—more pillow-like and tender than the originals. Then…
Ina Garten has done it again. Her 12th cookbook in 20 years is considered to be her best ever. Titled “Modern Comfort Food: A Barefoot Contessa cookbook”, the new book arrived in October of last year. As Katherine Gillen of PureWow.com wrote, “Maybe it’s because…
Some holiday discoveries are well worth making all year round. This is one of them. It’s from Melissa Clark in The New York Times. It’s one of four recipes created for New Year’s Eve 2020. In “A Finger Food Countdown to 2021”, Melissa created two…
My lastest Travel Adventure takes you aboard Celebrity Equinox for 11 days of Culinary Cruising CruisingJournal.com has just published my latest article. This time I concentrate on the extraordinary offerings aboard the largest ship I have ever sailed, Celebrity Equinox. At 122,000 tonnes and carrying…
We could ‘fancy-up’ the name of this dish by calling it Pasta al Forno. It still wouldn’t alter the fact that this might well be called Cheeseburger Pasta. Ooey gooey, cheesy, meaty. This is Andrew and my idea of comfort food times three. Baked Ziti…
My latest article for Cruising Journal has just been published. Come aboard for an extraordinary trip around the world. On December 22nd, 2022, 930 passengers will embark on the voyage of a lifetime. They’ll board a brand, spanking-new ship in Fort Lauderdale, Florida. From there,…
What’s in a name? Plenty! Drunken Pork Stew Proves it. I have to admit, it was its picture in Fine Cooking–and not its name– that made me want to cook this extraordinarily easy-to-make stew. Tony Rosenfeld, who wrote “Savory Pork Stews”, says it’s “a quick…
A remarkably creamy-rich soup with a secret. There’s not a drop of cream in it. Bon Appetit Editor Sarah Jampel developed this recipe for the magazine’s “Basically” series. “Basically” focuses on beginner home cooks. Do not be put off by the length of the recipe.…
A Trip to California and an unforgettable food discovery. The first time I had this soft tortilla shell stuffed with crispy, beer-battered cod topped with avocado salsa, pico de gallo, and slaw, I was hooked. The crispiness of the fish was irresistible. The soft flour…
Product News You Can Use
In the Hamptons, rosé is not so much a drink as a seasonal operating system.
It appears at lunch, at the pool, on the porch, at dinner, and at those happy late-afternoon moments when everyone insists they are “just having one glass,” which is one of summer’s prettier fictions.
So when a bottle arrives that looks this good and drinks with this much ease, it deserves attention. Ô de Rosé from Maison Lorgeril is an AOP Languedoc rosé made from Grenache, Syrah, and Viognier. It has the pale, polished look we’ve come to associate with summer’s most desirable pink wines, but there is more going on here than a pretty bottle on a pretty table.
The wine is bright, fresh, and beautifully suited to warm-weather drinking, with notes of red currant, citrus, and grapefruit, finishing crisp and clean rather than sweet or showy. That makes it exactly the sort of bottle you want with grilled shrimp, lobster salad, roast chicken, Niçoise-ish lunches, or nothing more complicated than potato chips and very good company.
Rosé has moved far beyond its old role as a seasonal fling. The better bottles now feel like part of a way of living: lighter, fresher, more relaxed, and still refined. Ô de Rosé fits that mood perfectly.
Best eSIM for Italy: Staying Connected on a Food-Focused Trip
