| Mar 19, 2013
| 10:17 AM
"Ham vs. lamb" may not rise to the level of theological debate, but when it comes to Easter dinner, the issue can divide celebrants into zealous partisan camps.
Whose meat reigns supreme? We put the question to two passionate chefs.
"You know ham...
| May 9, 2013
| 1:14 PM
Thanksgiving is a holiday built on tradition. And, much to my surprise, I seem to have found a new one of my own -- writing about dry-brined turkey.
After more than 20 years of Thanksgiving stories, I didn't think there was much left that could be...
| Apr 18, 2013
| 9:51 AM
My original introduction for this article was going to be something along the lines of: "Salami, no matter how you slice it, goes great with wines, particularly Italian barberas." But how you slice it does matter a lot, at least to me. I want my salami...
| May 1, 2013
| 2:27 PM
The cocktail is well past a comeback.
Tom Collins, Bloody Mary, Brandy Alexander, Gin Rickey, Harvey Wallbanger, Pink Lady and that little tart Hot Toddy have taken their place at the bar, and they show no signs of giving up their seats.
| May 20, 2013
| 8:49 AM
Active work and total preparation time: 20 minutes
1 pound lean ground lamb
1 recipe Sephardic charoset
Freshly ground pepper
1 tablespoon oil
* Combine lamb, charoset and salt and pepper to taste in large bowl. Knead into ball, divide into 8...
| Apr 10, 2013
| 6:07 PM
Of all the wines that work well with cold weather at the top of the list must be port. The history of port alone is a winter's tale, a story best told at the fire-lit hearth.
Port is the only wine to have been invented by mistake and political intrigue....
| Apr 7, 2013
Vodka needs an image makeover. It has been kicked to the curb in bartending corners, where its nuances have been undermined by its definition as a colorless, odorless and tasteless spirit.
"It's as though there is a boycott against vodka by the craft...
| Apr 10, 2013
My ideas for this column come about as a function of a winemaker interview, a holiday or season, a suggestion from a student or a reader or, often enough, a whim.
Writing them up, I'll of course recommend wines that I've researched and tasted. But my...
| Mar 4, 2013
| 11:35 AM
95B Whiting St., Plainville, (860).255-4252, relicbeer.com
The Connecticut beer scene just got a little bigger. Maybe by a couple hundred square-feet or so. That's because Relic Brewing, the "nano-brewery" in Plainville, recently...
| Mar 5, 2013
| 7:44 PM
At a time when many restaurants are closing their doors, Benny’s Pub in Hagerstown is brewing up new business.
On Tuesday, owner Bill Skomski Sr. hosted a ribbon-cutting ceremony to officially open Antietam Brewery inside the Benny’s Pub...
| Mar 9, 2013
There was a time when I would have considered a trip to a baseball park without a visit to the hot-dog stand as something close to sacrilege.
That was before the crab-cake sandwiches entered the picture.
At Ed Smith Stadium in Sarasota, spring...