More August Clips
Quick, easy, and luxurious pasta from my kitchen: Creamy Lemon Spaghetti with Salmon
A Pint With: Todd Haug, Surly Brewing Co.
Serious Grape: More Sauvignon Blanc Under $18
Latest Clips
The simplest summer dessert:
Blackberry-Peach Cobbler
Liking the lambics:
Serious Beer: Mostly Sour American Fruit Beers
Crisp, tangy white wine for summer:
Serious Grape: New Zealand Sauvignon Blanc Under $17
We eat Afghan:
The Vegetarian Option: Khyber Pass
New York Sparkling Wine on Palate Press
(image courtesy Lenz Winery)
I’m thrilled to share my first piece on Palate Press:
Tasting Méthode Champenoise Sparkling Wine from Long Island and the Finger Lakes
A Savory Peach Salad and a trip to Snack Taverna
The Height of Summer: Savory Peach Salad at Pithy and Cleaver
There’s nothing like peaches and bacon…
Beer for Wine Lovers and Hefeweizen from Germany
At Serious Eats, a quick weissbier roundup:
Serious Beer: German Hefeweizen
And at Esquire.com, crossover beer for wine lovers.
(Disclaimer: not my headline. These are beers are great choices to tempt wine lovers regardless of gender.)
Rauchbier on Esquire.com
My latest on Esquire’s food blog, Eat Like a Man:
Sauvignon Blanc, Broccoli Rabe, and The Kitchn!
Over at Pithy and Cleaver, some greenery:
Broccoli Rabe with Mozzarella Crema
And at Serious Eats: wine, beer, and fried food…
A Pint with Joe Short and Tony Hansen, Short’s Brewing Company
The Vegetarian Option: Tipsy Parson
And a special guest post on The Kitchn!
Straccetti con Rucola e Funghi
My Latest on Serious Eats…
The Vegetarian Option: Back Forty
The Best Wine Books for Beginners
Latest from Esquire.com, Serious Eats, and P&C
From Esquire.com:
Four New Ways to Upgrade Your Beer
From Serious Eats:
A Pint with: Tomme Arthur, Port Brewing & Lost Abbey
A Pint With: Tyson Arp, Nebraska Brewing Company
The Vegetarian Option: Ali Baba
A trip out west and an Oregon truffle recipe:
Buttered Pasta with Oregon truffles
