This weekend for the first time in what seems like months, we were finally able to walk anywhere without feeling that we were in a race against the cold. So we jumped on the opportunity to visit the High Line. This is an only-in-New York…
When I want to cook something as well known as this dish, I love to haul out the cookbooks that contain the recipe and read all of them before I do anything else. Almost inevitably, when it is a signature…
I remember when my Mother got her first Cuisinart in the 70s. They were about the same price they are now but in ’70s dollars, they weren’t cheap. But my Mother was notorious for buying any labor-saving device that would get her out of the…
About the only thing I miss about my last job is the travel. I really enjoy getting out of New York, seeing something different, learning something new. So I was pleased when a recent assignment took me to Baltimore, Maryland, a city I’ve been to many…
I discovered this wonderfully different paté almost by accident as you will read in this story. But in casting about for our 12 days of Christmas recipes, I realized it’s just the kind of dish that has Holiday written all…
Above: The ingredients of a great curry even look beautiful. Indian curries are a favorite of mine. While the Indians eat them to keep cool in their hot climate, I eat them to keep warm in ours—especially with this winter’s record-breaking low…
This is emphatically not your 30 minute dinner. It is one of the great treasures of Italian cuisine. And despite the length of time it takes, this version is not entirely labor-intensive. A great part of the time is the slow simmering…
Restaurant Week in New York City is getting stranger and stranger. First off, it lasted for 2 weeks before ending its run last Sunday. When it started, the prix fixe made infinite good sense. In the 1999, lunch cost $19.99. In 2007, it…
There are nights when only a bowl of proper Italian sausage pasta will do. Not a timid version. Not a sauce that whispers. I’m talking about wide ribbons of pappardelle tangled with savory salsiccia, kissed with garlic, and finished with a snowfall of Parmigiano Reggiano…
Even with the demise of “Gourmet”, our mailbox isn’t exactly empty of food magazines. I still subscribe to at least 6 of them. And since I started a course called “Food Writer’s Boot Camp”, our house is practically a library for food…
I have a confession to make. I was having lunch with my dear friend Barbara at one of our favorite spots. Aperitivo at 780 Third Avenue at 48th Street (212-758-9402) is sleek and reasonable. They make an amazing Pizza Bianca with figs, prosciutto and gorgonzola…
Lately, we’ve been loving flank steak. What’s not to love about the supremely beefy flavor of this chewy cut of meat—especially when it’s one of the great bargains at the meat counter? It’s currently less than half the price of a New York strip—but…
OVER THE HOLIDAYS I JUMPED AT THE OPPORTUNITY TO MAKE FRENCH ONION SOUP. Locked in the house on a streak of cold, rain-soaked days, I had plenty of time to make this French Classic. Caramelized onions cooked in a rich, beefy broth, topped with…
There are plenty of people I’d love to spend time cooking with: My heroes like Tyler Florence, who seems to make everything I like. Ina Garten, who makes everything look so effortless. Thomas Keller who makes everything look well, so, complicated. But I’d have to…
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
