'port' on Serious Eats

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

Old-Fashioned Pounded Cheese With Walnuts and Port Syrup From 'The New Midwestern Table'

Making pounded cheese from Amy Thielen's new cookbook, The New Midwestern Table, was a jump into uncharted territory for me. Dropping blocks of gorgeous aged Cheddar into a food processor was an act of faith. But drizzled with sweet port syrup and chopped walnuts, the final dish is an entertainment-worthy appetizer for any and all cheesehounds. More

The Motown

This cocktail recipe comes from Toasted Oak Grill & Market just outside Detroit, Michigan. The drink is evocative of candied nuts, and it's ideal for serving alongside a gingerbread or spice-cake dessert. More

Please Stop Pairing Red Wine and Chocolate

For once and for all, let me say it loud and clear: dry red wine and chocolate do not go together. Why would someone lie to you and try to convince you that this is something you should enjoy? Why would the powers that be—the red-wine pushers and the chocolate coercers—set you up for such flavor failure, particularly around Valentine's Day when presumably you want to impress the object of your affections? I don't know. But I'm here to help. More

Lamb Stew from 'Stewed'

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

Lamb Stew from 'Stewed'

Gently simmered lamb shoulder, port, and root vegetable stew tastes lamby but not gamey or chewy. The key is the sweet and savory undercurrent of wine, beef stock, tomatoes, and winter roots that runs beneath the flavor of the lamb. More

Dinner Tonight: Roast Chicken with Red Grapes, Caramelized Pearl Onions, and Port Pan Gravy

Sometimes it's wonderful to be reminded how satisfying a roast chicken can be. This recipe from Jennifer Olvera's Food Lovers' Guide to Chicago doesn't try to approach the bird in some new and unique way. The chicken is simply cooked in a moderate oven with a stash of good ingredients. The result is a properly roasted bird with an outstanding pan sauce. More

Let Them Eat: Sticky Toffee Pudding

Sticky. Toffee. Pudding. When I say these words aloud I see my listeners' pupils dilate, their fingers twitch, their teeth bite vampire-like into their bottom lips. I see I have an audience in my thrall and decide to tease and torture, describing how a warm bath of brown sugar, butter, molasses, and port sauce cascades onto a bed of dark cake that imbibes the glossy liquid. When prodded or scooped, the cake bleeds out helplessly and deliciously. More

Preserved: Cranberry Port Jam

My favorite part of the Thanksgiving feast has always been the cranberry sauce. It doesn't matter what kind—a gussied up version from a food magazine, the recipe on the back of the Ocean Spay bag, or even straight from a can. Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port. More

Cranberry Port Jam

Cranberries in all forms, with their zingy sweet flavor and crimson hue, are a delicious symbol of the holiday season. This luscious jam combines fresh and dried cranberries with a generous amount of ruby port. It would be perfect spread on cornbread, pumpkin bread, or anything slathered with cream cheese. More

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