As I quickly grow weary of the gray winter sky, my palate begins to crave the bright flavors of spring and summer – ones that bring my senses back to life and offer a veritable taste of sunshine to my lips....
Hungry Magazine # 31: Bayless on the Grill, Frontera That IsTwenty years ago, one of Frontera Grill’s first customers walked in, perused the menu, slammed it shut, walked up to Rick Bayless, told him “This isn’t Mexican food. You’re never gonna make it.” Nonetheless, with his mother and his mother-in-law’s...
ChefsLine@Five #7: Paneer (Indian cheese)Listen now to Chef Shoba’s helpful tips and directions to make sure the process is in fact easy!Richard asked ChefsLine for directions on how to make homemade paneer, or Indian-style cheese cubes. Following is a recipe:Paneer Recipe, by Shoba HavaladIngredients1 quart Whole Milk2 Tbsp Lime...
ReMARKable Palate #80: Benvenuto Brunello!Today I take you along for the ride as I visit the tasting room at the Benvenuto Brunello event that took place in late January here in New York City. More than 50 producers came from the heart of Tuscany to share their latest...
A Guy, a Girl, and a Bottle Wine Podcast #39: ZAPPed Again!A few weeks ago we attended the ZAP Festival (www.zinfandel.org), a.k.a the Zinfadel Advocates & Producers Festival in San Francisco, this festival is completely out of control. To give you an idea of how big this event...
ReMARKable Palate #79Happy Chinese New Year! I was invited to a special beer and food pairing luncheon to celebrate the Chinese New Year, the year of the Golden Boar, with Harbin Lager at Tao restaurant in New York City. After the meal, I spoke with master brewer George...