Entries tagged with 'wine'
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Eat for Eight Bucks: Coq au Two-Buck Chuck

Shopping List 1 bottle Charles Shaw merlot: $1.99 to $2.99 6 pieces dark-meat chicken: $2.19 1 large yellow onion: $0.38 1 large carrot: $0.28 Bunch parsley: $0.69 3 strips bacon (pro-rated): $0.99 Pantry items: Garlic, bay leaf, flour Total:...

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Rosey Rosé

Note: This recipe is part of Kerry Saretsky's series The Secret Ingredient. This month's featured ingredient is rose water. Kerry also gives recipes that use rose water for Melon and Mozzarella Salad with Rose Water Vinaigrette and Crisp Prosciutto and...

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Cook the Book: Pistachio and Almond Cake with Orange Salad

Pistachio and Almond Cake with Orange Salad, excerpted from this week's Cook the Book selection, A16 Food + Wine, is one of those incredibly simple recipes that always yields dependable, delicious results. When do loaf cakes ever not turn out?...

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Cook the Book: Tuna Conserva with Potatoes, Radicchio, Green Olives, and Almonds

True Italian tuna conserva is a far cry from Chicken of the Sea. Fresh fish is poached in a bath of water or olive oil, and seasoned with a variety of aromatics such as fennel, garlic, lemon, and crushed black...

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Cook the Book: Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto

In Italian, spiedino means 'little spit' and refers to meat grilled on skewers over an open fire. Today's Cook the Book recipe, excerpted from A16 Food + Wine, is for Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto....

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Cook the Book: Raw Zucchini Salad with Green Olives, Mint, and Pecorino

Take advantage of late summer's bounty and prepare this Raw Zucchini Salad with Green Olives, Mint, and Pecorino, adapted from A16 Food + Wine by Nate Appleman and Shelley Lindgren. Plenty of good olive oil and a generous squeeze of...

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Cook the Book: Grilled Marinated Lamb Chops with Giant White Beans

I used to work at a wine bar that served a chilled, red Greek wine in the summer called the Hatzimichalis Fresco Nouveau. Made from the Greek Mavroudi grape, it tasted a lot like a light Beaujolais. Refreshing and fruity,...

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Cook the Book: Italian Almond Cake

When it comes to eating cake, sharing is the pits. Instead of slowly savoring a slice, you end up fighting over the last few forkfuls. Who will get the final crumbs? It's a race to the finish. The best thing...

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Cook the Book: Rice Balls Stuffed with Lamb, Spinach, and Cheese

When I was 17, I spent the summer in Italy. After traveling through Rome, Florence, Milan, and Venice, I lived with a host family in Sicily for a month. I kept a journal while I was there, and wrote in...

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Cook the Book: White Asparagus Salad

Today's Cook the Book recipe, excerpted from Wine Bar Food, calls for—gasp!—jarred asparagus. While that may seem strange given the current abundance of fresh spring produce, hear me out: these aren't any old canned vegetables. Jarred white asparagus is a...

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