Tag: food newsletter
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Wine Guy: Hearty wines pair well with winter meals
This time of year, I always find myself craving heartier foods – and heartier wines to accompany them. If you’re looking for full-flavored wines, especially ones that offer great value, consider Petite Sirah and Syrah. Until the past decade or so, petite sirah was a largely unknown grape used mostly for blending. But, as is…
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Ditch the dairy to make the most flavorful, creamy soup
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save With the cold weather, I love to serve soup for supper. It’s an easy sell at my house. But with a soup this good, I believe you can sell anyone on it. The trick is…
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Ditch the dairy to make the most flavorful, creamy soup
With the cold weather, I love to serve soup for supper. It’s an easy sell at my house. But with a soup this good, I believe you can sell anyone on it. The trick is to amp up the flavor, vary the texture and make it substantial. Here I started by roasting – not boiling…
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First kava bar promises relaxing, happy time
Facebook Twitter WhatsApp SMS Email Print Copy article link Save “Bula!” said Matthew Clark as we bellied up to the Ohana Kava Bar and clinked plastic coconut shells filled with kava. “Bula!” I said, echoing back the Fijian word for “cheers,” before we slammed 4 ounces of the herbal liquid that resembled dirty dishwater. And by…
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First kava bar promises relaxing, happy time
“Bula!” said Matthew Clark as we bellied up to the Ohana Kava Bar and clinked plastic coconut shells filled with kava. “Bula!” I said, echoing back the Fijian word for “cheers,” before we slammed 4 ounces of the herbal liquid that resembled dirty dishwater. And by slammed, I mean he drank it like a whiskey shot…
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Chef recipe and food finds make for festive meals
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save My family has a couple of local chefs to thank for providing the inspiration for this year’s Christmas brunch and dinner. Eric Viedt, executive chef and partner at The Margarita at PineCreek, reads cookbooks voraciously…
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These Swedish meatballs earn high acclaim
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Full confession: I never have known what Swedish meatballs were. I knew of them, of course. But I never knew what made them Swedish, or at least “Swedish.” So I did a little research. In…
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Ready for breaded cutlets of a different kind? Cauliflower!
Facebook Twitter WhatsApp SMS Email Print Copy article link Save Facebook Twitter WhatsApp SMS Email Print Copy article link Save Let’s say that one of your New Year’s resolutions is to eat healthier and lose some weight. In practice, what we probably mean – among other things – is that we plan to eat more…
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Chef recipe and food finds make for festive meals
My family has a couple of local chefs to thank for providing the inspiration for this year’s Christmas brunch and dinner. Eric Viedt, executive chef and partner at The Margarita at PineCreek, reads cookbooks voraciously and soaks up culinary trends like a sponge. Then he turns to his kitchen to dazzle customers with unusual and…
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These Swedish meatballs earn high acclaim
Full confession: I never have known what Swedish meatballs were. I knew of them, of course. But I never knew what made them Swedish, or at least “Swedish.” So I did a little research. In Sweden, meatballs are called kottbullar (which is now the first and only Swedish word I know), and they usually are…