March means wind and rain and…the beginning of warmer weather. So, go forth, eat and drink and try to forget the last few wintery months.
I made a pheasant ballotine for my friend. It was lovely, but pheasants are lean little birds, weighing about two and one-half pounds on average—a small yield for all of the work involved. That sent me to the poultry farm for a better family alternative: A big, fat hen. The result was transformative: plain old chicken became a gorgeous feast.
Sitting down to a lunch of pelmeni (stuffed dumplings) and vareniki (also dumplings, usually stuffed with meat) at elegant Jibek Jolu, I smiled at what the meal represented. This was not just food, it was more than that; it was an illustration of the stunning sweep of history, of empires, migrations, and trade routes.
Most Thanksgiving leftovers sandwiches, no matter how creative and delicious, still taste for the most part like a Thanksgiving dinner, rearranged. I look forward to those Thanksgiving leftovers as much as the next guy, but I have different ideas about how to use them.
When considering wines for a meal, the biggest question you can ask yourself is “what type of flavors am I trying to pair with?” Are these flavors savory? Sweet? Salty? Is the dish fatty or lean? Well, when you think about the foods on your Thanksgiving table, the answer seems to be YES to all the above.
With friends and family gathering, special brunches are on the roster. But what to make? Thoughts of a nice baked French toast put me in mind of two other favorite things: brandied plums and clafoutis, the not-too-sweet French dish of fresh fruit baked in custard.
You did it almost every day in high school. Take a plastic tray, slide it down the rails, and choose between platters like a cheeseburger or beef stew, then grab a plate of Jello resting on a bed of ice. Pretty boring. Now, with companies vying to get new workers to hire or older ones back into the office, workplace cafeterias are taking this old standby to the next level.