Food & Wine
Read about some of the best restaurants on the East Coast, from burger joints to five star dining, and discover inspiring new recipes every issue in our Seasonal Kitchen column.
A friend suggests a restaurant and drops the line: “They have a great wine list!” Is that because they have a large selection? Is it because they have gentler pricing? What makes a great wine list for a...read more
Who doesn’t love the aroma of COOKIES BAKING in the oven, or the taste of brown sugar and MELTING CHOCOLATE on your tongue as you bite into a FRESH- FROM-THE-OVEN homemade chocolate-chip cookie?
Recently, a friend and fellow oenophile said to me, “Two out of three Frenchmen drink Bordeaux. That’s a fact!” This was his pleasant way of telling me that I need to stop ignoring the appellation as I am...read more
The Malbec grape is not native to Argentina, but in the past few years Argentina has certainly given the deeply-delicious, fruity red wine new celebrity. A transplant from the southwest of France, Malbec...read more
NANTUCKET CELEBRATES SPRING EVERY YEAR WITH THE DAFFODIL FESTIVAL, the week-end of April 27 and 28 this year. This annual rite of spring prompts us to break out our picnic baskets and start poring through...read more
There is no better pick-me-up at the end of the day than a cup of steaming-hot tea. Whether coming in from a brisk walk with the dog at Sanford Farm, where the winter wind has whipped your cheeks red, or...read more
It took every bit of mental strength to resist the temptation to turn my "Shopping in Marrakech" (The Little Bookroom, 2009) book into an "Eating in Marrakech" guide. Even so, I managed to mention several...read more
By late October the harvest from the fields is largely done. But on Nantucket, two crops indigenous to the island are harvested beginning in October: scallops, for those with recreational licenses, and...read more
As iconic as the island’s rich whaling history and well-preserved architecture, the Nantucket bay scallop is recognized around the world. It’s prepared in the kitchens of five-star restaurants, and...read more
“I need coffee,” was Ron Suhanosky’s customary way of greeting me when he arrived at my apartment on the mornings that we worked on “Pasta Sfoglia,” the cookbook he and his wife Colleen authored with me....read more