Recently I visited Costa Rica. One of my first stops was a local farmers market set up in a small plaza in the town of Quepos. It was a bustling place with a variety of stands: fruit, flowers, vegetables and makeshift restaurants serving local fare. Amongst many known fruits and vegetables were plenty foreign and exotic variations — all a must try. My two new favorites were the mammones and guaba. To meet all the fruits of Costa Rica, just hit the "Start" button.
I'm certainly no expert at pairing wine with Indian food, but at least now I'm not totally clueless. This weekend, I went out for a delicious dinner of samosas, saag paneer, and chicken jalfrezi and figured it was only fitting to order an Indian wine.
We ordered a bottle of the very reasonably priced Sula Vineyards Sauvignon Blanc, easily identified by the playful mustachioed sun on the label. Sula is based in India's Nashik wine-growing region and was founded by computer-engineer-turned-vintner Rajeev Samant.
This wine has the familiar flavor of California Sauvignon Blancs but with less sweetness. The earthy, grassy elements mellow your palate after a particularly spicy mouthful, but it also has a slightly tangy and spicy finish, making it a crisp counterpart to creamier foods like curry and paneer (cheese). In fact, it tasted so right with everything we ordered that I couldn't believe it was only $16; even if it were pricier, I'd definitely get it again. How about you: Have you ever tried an Indian wine? Would you?
Memorial Day — the unofficial start to the summer — is this weekend and naturally I'm planning a barbecue to celebrate! All this week, I'll feature ideas so you can have the best barbecue in town. Once you have decided on a time and place, it's time to make and send invitations. To see how I made the simple ones pictured here, read more
Doesn't this butterscotch pudding look to die for? Made with butter, scotch, and grand mariner the recipe looks simply rewarding. I don't know about you but I am going to whip up a batch tonight! — Culinary Concoctions by Peabody
When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.
Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce — it's delicious on grilled fish, chicken, or even vegetables — read more
Last week a few of us were talking about how difficult it is to get our parents' recipes. My mom and dad both tend to eyeball things, and when I ask them how much they usually say, "Eh, just a little, not too much."
Each time I go home, I watch my mom prepare dishes and take notes, sometimes even video. It's tedious, but I know that I now have those recipes in hand.
The family recipes mean a lot to me, and I was wondering how you felt about them. Are yours written down somewhere?
Using fresh tuna instead of canned takes the classic tuna sandwich to a whole new level. In this jazzed up variation — it makes a great use of leftover tuna steaks — the tuna is mixed with artichoke hearts, sun dried tomatoes, and basil.
Served open faced and topped with lots of melted fontina, this sandwich is hearty and delicious. To take a look at the recipe, read more
This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium.
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Rick Owens
Laura Clement