A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...
Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...
The halibut’s smooth, buttery texture is accented here by the sharp brininess of the clams. Be sure not to overcook the halibut; its texture is best when the fish is just barely cooked through
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The honey-floral fragrance of Muscat grapes makes them particularly well-suited for this braise, where they echo the floral notes of Gewürztraminer wine.
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Mackerel can be bony, so use tweezers or needle-nose pliers to remove any pin bones. Also, its oily nature causes it to develop a fishy flavor fast, so always buy the freshest fish possible and eat it the same day.
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Called sablefish in Europe, black cod is one of the richest-tasting fish on the market. It is buttery and luxurious and nearly impossible to overcook. You can substitute dry sherry if you can’t find Shaoxing rice wine in an Asian market or a wine store.
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There are many types of kimchi (Korean preserved vegetables), but spicy napa cabbage kimchi is the most popular and the best version for this recipe. It can be found at Asian markets and in the produce section of some large supermarkets. Steamed short-grain rice makes a good accompaniment to this dish.
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This juicy roast gets a flavorful, burnished crust from its time on a rotisserie grill. If you don’t have a rotisserie, you can grill the pork over indirect heat for equally delicious results. Steer clear of pork loins labeled “extra tender” or “guaranteed tender,” because they’ve been treated with sodium phosphate and water and will be too salty if brined.
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