At The Breslin, April Bloomfield’s much-written-about “British Gastropub” at 16 West 29th Street,(TEL: (212) 679-1939), I became totally enamored of the Lamb Burger. It’s almost as outrageously tasty as the “Thrice Cooked Chips” that are as good, if not better, than any French fry…
Sang Lee Organic Farms, Southold LI in Early Spring (Special thanks to Karen Lee for sharing her photos.) I was out on…
When I was doing some research for this post, I discovered that this method of cooking chicken is pictured in Etruscan frescoes. Given that the Etruscan era ended roughly around 500 B.C., this is unquestionably the oldest recipe I’ve ever shared with you. And it’s…
There’s no one dish supper quite on the level of a great paella. It combines protein–sometimes several of them–with carbohydrates and then, for good measure, adds some vegetables. The one big drawback to paella is the interminable time a good one takes to make.…
While we were making our Duck Confit, we got a call from Andrew’s sister, Lauren, asking us how we’d describe the difference between duck and chicken. We didn’t really have an adequate answer until we finished cooking this recipe and tasted this wonderful result. …
I love shopping in Chinatown. Just coming out of the subway at Grand Street is like being transported to Hong Kong. Except that the parts of Hong Kong I’m familiar with have a lot more Westerners than New York’s…
Beats me why anybody would go to California and not head straight to the first In-N-Out Burger you can find. My son tells me it’s really a cult – and he’s not just talking about the food. In-N-Out Burger has the distinction of paying…
When I lived in Rome as a student, I ate this rich cream-sauced dish at least once a week. It was my introduction to pancetta and a Roman specialty that, at the time, was rarely found on this side of the water. A wonderful little…
Three years ago in May, Joe and Liza Tremblay and took over a roadside place in Sag Harbor, NY, that was called “Linda’s Famous Cheesecake”. I had one friend who swore by Linda’s cheesecake but to be honest, I could never figure out when the…
This is a weeknight delight because it literally comes together in 30 minutes, it’s healthy and you get your Omega-3s in a delicious piece of salmon. And yes, there is all of ¼ cup of heavy cream which last time I looked…
I don’t know about you but sometimes I think if I have to look at another skinless, boneless breast of chicken, I’d like to give up the bird altogether. And yet a woman in my Food Writer’s boot camp says that, almost…
As it hits 70 degrees here in New York today, I realized that this recipe is going to be as out of season as your snow boots if I don’t get it out fast. And although I don’t want to be the…
I thought about throwing my Chicken Wing recipe into the mix in time for Super Bowl Sunday. But then I was inundated with Wings recipes: 10 in an email from RecipeZaar, another 8 developed by my heroine, Grace Parisi, in this month’s Food and Wine. …
Very often, when I go out to eat, I know in advance what I am going to order. I associate a restaurant with a dish I’ve had there before and I look forward to it. This has been going on at The…
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.
FERNET, FIRE, AND A PERFECT CHICKEN IN BUENOS AIRES
