The following recipes are from “Matthew Kenney’s Mediterranean Cooking,” which Matthew Kenney and I wrote in 1997. My family and l like them so much, we have made them part of our annual Thanksgiving dinner ever since. Baked Squash Soup with Nuts and Spices 3 tablespoons blanched almonds 3 tablespoons …
Including recipes for: Cucciddati Coral Islands Triangles Butterballs Mocha-Nut Crescents Giuggiuleni When I was growing up, Christmas time was cookie time. And no one made cookies like my Aunt Sandy. Aunt Sandy is the aunt at large to all of us nieces and nephews. Rather than get married, she took …
Hors d’Oeurves (brought by a guest) J Cuvee 20 Brut NV (Sonoma, California) J Brut Rose NV Wild Mushroom Soup with Madeira Naturally Raised Lancaster County Turkey, Spanek Roasted, with Sweet and Sour Pomegranate Sauce Sides Southwestern Cornbread Stuffing Mashed Root Vegetable Casserole with Caramelized Onions Brussels Sprouts with Chestnuts …
Food and Wine Journalist, 1982-present Contributing Editor, Wine Spectator, In the Kitchen with Sam (formerly Tastes) Columnist, 1996 – present, Contributing Writer, 1993 – present Specialty Food (formerly Showcase) magazine, Wine Columnist, 1998-2005 Star Ledger, Newark, NJ, Wine and Spirits Columnist, 1995 -1998. San Jose Mercury News, San Jose, CA, …
Julia Child once described coq au vin as “probably the most famous of all French chicken dishes, certainly one of the most delicious.” But according to legend, it was invented by an Italian. Well, sort of. While Julius Caesar was conquering Gaul, the locals sent him an old rooster with …
Almost exactly 14 years ago, after attending a tasting at the monthly meeting of the Wine Media Guild in New York, I first wrote about New Zealand wines in my weekly column in the Newark Star Ledger. NZ wines were relative newcomers to the American market, so much so that …