Baltimore Sun Food & Drink Newsletter

Italian wines bring tempering acidity to pasta dish

Italian wines bring tempering acidity to pasta dish

The history of classic food and wine pairings is classic chicken-and-egg. Which came first, for instance, the Muscadet or the oyster? No matter, really; suffice it to see that they grew up together. This pasta dish is like so many that we call Italian, with its combination of pasta, aromatics, oil,...

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Seared to perfection

Seared to perfection

Stop me if you've heard this one: Culinary school. Day 1. Pound cake. I ask the instructor how long to leave it in the oven. "Until it's done," she says. "I know," I say, "but how long do I leave it in the oven?" And she says, again, annoyed, "Until it's done."

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 So much asparagus so many ways to cook them

So much asparagus so many ways to cook them

I like to think that I'm the kind of open-minded cook who loves all ingredients equally. But I'm not.

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Cooking with green beans
Counterintuitive cooking with green beans
Gluten-free test kitchen
Try a tequila extra anejo
Ready to sip and savor? Try a tequila extra anejo

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