From The Hour: What Makes a Great Wine Bar?
Two glasses of white wine stood shoulder to shoulder on the table: one pale the other golden, one with a rich buttery caramel accented character, …
From The Hour: The BLT, an August Classic
There is no higher calling for a vine-ripened tomato than as part of a classic bacon, lettuce and tomato sandwich. The time for this American …
Mayonnaise in the Food Processor
Food Processor Mayonnaise Adapted from Mark Bittman The New York Times Makes 1 ¼ cups 1 Egg yolk 2 tsp Dijon Mustard ¾ cup Canola …
From The Hour: The Best Cooking is Ingredient Driven
Hands gesturing, eyes bright with enthusiasm, Pietro’s Italian-accented words tumbled out. He was describing the high-quality, hard-to-find ingredients used at TerraSole, his restaurant in Ridgefield. …
Meringue for Ice Cream Pie
Meringue for Ice Cream Pie Adapted from Betty Crocker.com Makes enough for one pie 8 egg whites, room temperature ¼ …
From The Hour: The Scoop on Ice Cream (Pie) Memories
Ice Cream and summer are made for each other, partners skipping hand in hand down the path of warm weather delight. Soft or hard, plain …
From The Hour: Delicious Possibilities at the Fancy Food Show
A few weeks ago we went to the annual Fancy Food Show in New York at the Javits Center. It’s overwhelming – aisle after aisle …
From The Hour: Celebrating Neighborhood Italian Restaurants
The waiter bustled from table to table greeting guests, getting hugs from some and shaking hands with others, efficiently taking orders and delivering steaming plates …
From The Hour: Refreshing Riesling for Summer
“A hundred years ago, the best Riesling wines commanded a higher price than the best Bordeaux,” said Mark Ancona, a partner in Norwalk’s Fountainhead Wines. …
From The Hour: Summer Reading
Summer is the season for great fresh food. It’s also the season for relaxing reading. Whatever your pleasure – catching up on bestsellers, guilty forays …