cooking

I have a wine store Upstate, and some of my most popular wines are Finger Lakes Rieslings. I stand in concurrence with schellbe - Lamoreaux, Standing Stone, Wiemer, and Lafayette are some of the best (and Dr Frank, though...

It's A Vegetarian Thanksgiving Perfect for Breaking Out of the ordinary ... cook. While the rice is cooking you can slice and toast the bread cubes and turn your attention to preparing the squash. Toast the bread...

OK, maybe I'm getting a little carried away with my experimentation. This past Sunday I made a traditional French wine-and-fish stew called a matelote. I've had them in several parts of France, including Alsace where the...

Beat me to it. Exactly - just buy a good Marsala, not the "cooking" verrsion in the store, same as any other wine. It's a fortified wine that's actually made in a manner similar to sherry, so if you want, you can use...

Just buy a regular Marsala, and cook with what you don't drink! Nice, often interesting, sweeter wines for dessert or on their own, and also in sauces for chicken, veal, desserts, etc. The fortified version is what we...

wow, thanks so much for the tips! That was extremely helpful! My cooking has thoroughly improved since changing from cooking wines. All though, I'm a bit stumped as to what would replace Marsala cooking wine, so I've still...

Goulash: The ultimate comfort food Zinfandel: The ultimate comfort ... temperature.  The best cooking vessel to use depends mainly on how much you want to make.  The recipe below is made to serve 7...

Zufrieden, as I mentioned in my first post, I do generally prefer whites ... lobster, but a friend was cooking at home, and I was asked to bring the wine and, as it turned out, my choice worked very well for all. D9sus4's...

TLushese - Thanks for the recommendations. I haven't decided between a nice ... bbq. I'm not boasting any cooking skills. Afterall, being half Korean, the ability to make Korean short ribs is practically ingrained into my...

Wineboy, your dish sounds delicious but I'm also concerned about the sauce. New Zealand's export lamb is killed young but still maintains a stronger flavour profile than most lamb from elsewhere so I too would try to...