Category: Food

  • Butternut Squash–Chestnut Soup with Caramelized Pears

    Here\’s another great recipe from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant by Joy Pierson, Angel Ramos, and Jorge Pineda (Ten Speed Press). 1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 (1-inch) piece of fresh ginger, peeled and chopped 2 dried chipotle chiles…

  • Goat Cheese Grits with Rosé Wine

    Despite their versatile, fruity flavor, rosé wines are often overlooked. France is the leading producer of rosés, but Spain, Portugal, Australia, Italy and the United States also offer plenty of varieties. The warmer weather of spring and summer is the perfect opportunity to uncork a bottle of this so-called “patio-wine” to enjoy with a meal.…

  • Spring Sparklers & Mango Sorbet

    Spring has finally sprung and summer is right around the corner. What better reason to celebrate? Sparkling wines are the perfect pour for a festive gathering and can be paired with all kinds of seasonal favorites, from appetizers to entrees to desserts. Drier varieties are fantastic with cocktail-hour offerings like spring rolls, mini crab cakes,…

  • Steak Salad with Tomatoes, Parmesan, and Dijon Vinaigrette

    Here is our second recipe from 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love that author Jill Silverman Hough wanted to share with our readers for summer. Steak Salad with Tomatoes, Parmesan, and Dijon Vinaigrette Pair with Zinfandel From “100 Perfect Pairings: Small Plates to Enjoy with Wines You Love” by Jill…

  • Cold Peach and Mango Soup Shooters

    The other week we reviewed 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and the author, Jill Silverman Hough, wanted to share some recipes with our readers that would be great for summer. First up is her Cold Peach and Mango Soup Shooters which she pairs with a Gewürztraminer. Cold Peach and…

  • Resto – Belgian Cuisine And Beer Extravaganza

    We were fed up with wine. It\’s a bold statement for two people who are as passionate about wine as myself and Jonathan Russo, our OWJ publisher. But on a recent cold night, that\’s why the two of us found ourselves at Resto, in New York\’s Gramercy neighborhood, where we were about to have a…

  • Kuma Inn

    The first week of the New Year is the slowest one for restaurants. We eat out then to show support and take advantage of the lower crowd levels. We also wanted to ring in the year with a toast to one of our all-time favorite wine makers Tony Coturri. We made our way to Kuma…

  • The “Grey House” Garden, Part 2: Arugula

    It worked. Seeds were planted. They sprouted. And today, the novice gardener ate her first pick of the season. OK, for many of you out there, this is far less than a miracle. After all, humans have been growing food for around 12,000 years. But remember, I’m a child of the iceberg-in-plastic generation. For me,…

  • Domaine Vigneau-Chevreau Vouvray and Artisanal Cheeses

    Vouvray is like the girl with the Scarlett Johansson sweetness, Bette Davis wit, and knockdown Grace Kelly beauty that made all the boys in high school too dumbfounded to ever ask out (except for the dumb jocks, who’d never get a yes). Vouvray is a thinking man and woman’s white wine because it takes brains…

  • Pierre Morey Meursault and Coq Au Vin Blanc

    For Pierre Morey – the former (and legendary) winemaker of Domaine Leflaive, and proprietor of his own Domaine Pierre Morey in Burgundy, France – farming biodynamically (his vineyards Biodyvin certified since 1997) is a matter of stewardship: turning over vineyards from one generation to another at the peak of health and productivity. Morey is particularly…