Though the weather near me has been flirting with fall, I have faith that we've got at least one more good summer weekend left.
Most people can confidently pair wines with seafood, meat or pasta—but pairing wines with salads can put even an avid wine drinker into a quandary. With the warm weather upon us, salads are about to take up more room at the dinner table. If you are stumped about what wine to serve with your salad, you’ll be pleased to know that many wines lend themselves beautifully to this more often than not underappreciated course.
Living in Boston has taught me to be suspicious of cowardly March. As winter paws at its heels and spring serenades its sights, March lingers in spells of indecision. Wavers between days that boast sunshine and sweater-shedding warmth, and others who cry gray and wet storms.
There are a couple of rules I follow when putting a menu together for a Super Bowl party. The food has to be copious (having to feed large men with equally large appetites for long hours–I learned about the infamous “football minute” early on in my football education), and it has to have kick!
There are many regional variations on seafood stew. It depends on where you are; but if you are near the sea there is some local delicacy similar to the one described below. In Italy it is Cioppino. France has Bouillabaisse and the Spanish have Suquet. Portugal is famous for Caldeirada. And that does not even take into account all of the wonderful Asian varieties out there. This particular stew takes a little inspiration from all of them.