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Castello di Meleto

A Wine Rep’s Quarantine Diary

As New York City begins to reopen, we reflect on the ways the pandemic has upended our lives. Wine rep Peter Zusman weighs in with a slice of (wine) life.

Ribollita: Tuscany’s Ultimate Comfort Dish

Who doesn’t crave a rib-sticking soup or stew in the winter? Ribollita, a vegetable and bread-based soup, is one of Tuscany’s culinary treasures. Like much of the heartier fare in…

Seared Ribeye with Rosemary Chimichurri

Ribeye is a tender, well-marbled cut of steak that delivers tons of meaty flavor. With a quick sear and some time in the oven, this piece of gorgeous meat makes a deeply satisfying meal, especially on a cozy fall evening, paired with a glass of Chianti Classico.

Pineapple Caramel Cake

This cake is a true delight.  It’s delicate, tropical, and has perfect texture. The star of the show is the caramel made by concentrating fresh pineapple juice.

Rosé 101: Your Pink Wine Primer

A rose by any other name would smell as sweet—and a rosé by any other name would be as pink. Would Shakespeare not be proud? If you have ever wondered about the provenance of the pink stuff—where it’s made and how it’s made, for instance—your primer has arrived. 

Veggie Stuffed Shells

This recipe is my ideal stuffed shell scenario: filled with spinach, mushrooms, garlic, and herby goat cheese, and slathered in a thick savory tomato sauce. It’s satisfying, exciting, and is definitely more nutrient dense than old school stuffed shells.