The Food Police were out in force when we posted our Easy Duck Confit recipe last Friday. There were rumblings about our waistlines and heart health. So I thought share some nutrition numbers to counter the impression we are on a…
I was very pleased when Connoisseur Magazine invited me to be a Luxury Travel Correspondent for their publication which has both UK and US Editions. Connoisseur is written with the luxury traveler in mind. So when I was asked to write about the newest ship…
I’ve been working on Chewing The Fat’s first book. It’s a compendium of Andrew’s masterful baking. The very last recipe was for homemade Granola. The mere thought of it brought back memories of just how good it was. It was so far superior to any…
If you live in the East, you’re experiencing an arctic blast of obscenely low temperatures. We’re so bundled up against the cold, not even the runners are out these mornings. There is a cure for the cold. And that of course, is a bowl of…
On Chewing The Fat, the recipes really do come from everywhere. However in this case, it came from closer to home–our own kitchen. I had an intense desire for a Pork Chop and not one of those boneless half inch deals swathed in plastic wrap. …
This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to. However, the…
Melissa Clark has to be one of the most prolific food writers and cooks in all of history. There’s her constant presence in the Food Section of The New York Times, where week after she creates some of our most memorable meals. Just type Melissa…
Cheese Connoisseur is a magazine devoted to Cheese and a must for anyone who loves what Merriam-Webster defines as “a food consisting of the coagulated, compressed, and usually ripened curd of milk separated from the whey.” But the dictionary can’t do justice to the glory…
In all honesty, I don’t know what possessed me to make this. Let’s face it, it’s not exactly a Gourmet discovery. And even if its genesis was a recipe I saw in Food and Wine Magazine, it’s a long way from their usual offerings. Nevertheless,…
The allure of a childhood favorite–S’mores– is undeniable. Here two bakers from Georgia have captured the essence of one of life’s great pleasures—the S’more. While the treat may be best remembered as campfire cooking at is best, here’s a recipe that brings it indoors…
Our friend Jeff Lobb is a wonderful cook and entertains beautifully. Especially when his partner Don is in the kitchen with him. And if Jeff is famous for one dish above all others, it is his fondness for Rack of Pork that stands out. This…
When you live in a food town like New York, you discover places all over the city that are worth a detour anytime you’re close to them. A recent doctor’s visit put me within two long blocks of the Sullivan Street Bakery. I am so…
In the pantheon of amazingly quick and easy things to cook, there is the salmon filet. This lovely rosy fish cooks in all of 6 minutes depending on how pink you like it. And 6 ounces is a gracious serving. We can have the discussion…
As promised, I am going to try to make everything posted in December easy ways to get dinner on the table with maximum flavor impact. Today’s dinner incorporated a Premio sausage combination I’d not seen before. Premio packages both Sweet and Hot Sausages in one. …
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
