8 February 2018: Lemony Carrot & Cauliflower Soup Meets Wine Club Arneis

When I make soup, it very often is a vegetable-based soup. Here’s a creamy – without the cream – soup that is a welcome variation on carrot-based soups. This one uses carrot, cauliflower, and light miso to blend together. It made a satisfying weeknight dinner soup.  Take Melissa Clark’s advice: don’t let the recipe hinder…

29 January 2018: Red Bean Stew

When you go to your local wine purveyor to ask about a wine that will pair with Red Bean Stew, you really are setting up for a challenge.  And, luckily in my case, our local wine and cheese shop, Tutto Bene, has a very knowledgeable owner, Wendi Wilkins, who hit this recommendation out of the…

16 January 2018: Lemon and Garlic Chicken With Mushrooms

A side benefit to a subscription to the New York Times – not that I need one – are the wonderful food columns. This recipe from Martha Rose Shulman is a great weeknight meal because it comes together quickly.  Tonight, the dish was paired with a delightful and slightly mineral-ly Assyrtiko from Santorini which I picked up…

11 January 2018: Myers + Chang and Pinot Noir

I’ve been doing a lot of cooking from Myers+Chang At Home lately and enjoying their Asian inspired cooking quite a bit.  This is the latest attempt from this book: Pan-Roasted Soy-Glazed Salmon with Cool Cucumber Salad.  (see page 130 of the Myers+Chang At Home cookbook for recipe details). While I didn’t go for the Crispy…