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.
Seared Ribeye with Rosemary Chimichurri Paired with Meleto Chianti Classico – PAIRED RECIPES
Today on PAIRED RECIPES, we are exploring an essential Italian grape and matching it with an American classic. Sangiovese and steak is a pairing that dates back centuries; after all,…
Francesca Montillo’s Tuscan Bean Soup (Minestra di Cannellini)
Italian-born chef Francesca Montillo reaches for this warming recipe for Tuscan Bean Soup when she wants an easy, nourishing meal to beat the winter chill.
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…
SOMM TASTING NOTES: Sabra Lewis Tastes Borgaio Rosato di Toscana
https://youtu.be/UU6E3e337k0 Today on Somm Tasting Notes, Sabra Lewis is back with another Italian wine tasting. This week, she is tasting a delicious and crisp Rosato di Toscana, better known as…
BUBBLES! BUBBLES!! BUBBLES!!!
Sparkling wines aren’t just for the holidays or special occasions. You can enjoy them as an everyday pleasure. One of my fondest memories is enjoying a glass of Cristal with my…
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.
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.