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

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

(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

The Height of Summer: Savory Peach Salad at Pithy and Cleaver
There’s nothing like peaches and bacon…

The Vegetarian Option: Snack Taverna

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.)

My latest on Esquire’s food blog, Eat Like a Man:

The Welcome Resurgence of Beer That Tastes Like Bacon

Over at Pithy and Cleaver, some greenery:
Broccoli Rabe with Mozzarella Crema

And at Serious Eats: wine, beer, and fried food…

Wine for $9: Sauvignon Blanc

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

The Vegetarian Option: Back Forty

The Best Wine Books for Beginners

A Pint With: Doug Odell, Odell Brewing Company

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

The Vegetarian Option: Tsampa

Serious Grape: Grenache Blanc

Serious Beer: IPA from the Midwest

Snapshots from New York Brewfest

from Pithy and Cleaver:
A Cake-For-Breakfast Kind of Day