There’s not much cuter than a row of tiny peas in their pods and these springy spheres taste as sweet as they look. Plus, as both a vegetable and a legume, peas contain a host of vitamins and minerals and are high in protein and fiber, yet more easily digested than their bean-ier cousins. Here […]
It’s that glorious time of year when the shelves of wine shops start to blush, giving drinkers an option beyond the usual bipartisan selection. But within the dozens of rosés that blossom between Easter and Labor Day, there’s a spectrum of colors and styles that vary as widely as whites do from reds. Since this […]
As the economy limps along, restaurant trends embrace informality with a shift from the stationary to the mobile. In 2011, the food truck business exploded, with owners in search of more flexibility and less overhead. 2012’s the year of the pop-up—a temporary eatery that gives chefs or restaurateurs a chance to dip their toes into […]
Graduating from college is no small feat, but it’s the graduates’ parents who have the real reason to celebrate.
You’d think that Dean Maupin, Keswick Hall’s Executive Chef—who also lists The Greenbrier (West Virginia), Tra Vigne (California), and The Clifton Inn on his resume—would be the cook in his family of five, but he’s sure to give credit where it’s due. His wife, Erin, who studied pastry at the CIA and worked at Fauchon […]
Rhubarb, that ruby-stalked rhizome that adds a tantalizing tartness to dishes both sweet and savory, is among the handful of spring produce that, just like the blossoming flowers and trees, seem to vanish in the blink of an eye. That’s why we’re practicing scorpacciata, or the act of consuming large amounts of a particular local […]
A 100-year-old estate with a croquet lawn and a snooker room isn’t where you’d expect to be handed an iPad when being seated for dinner, but Keswick Hall’s gone new school, taking Fossett’s leather-bound tome of a wine list digital. Sommelier Richard Hewitt and his team started the project last September to “innovate and expand […]
Chances are you’ve never heard of Picpoul de Pinet, the sprightly white from southern France that typically costs under $10.
Hand me my spears! Nothing heralds the arrival of spring like asparagus. Fat or thin, the spears rise obediently with the season, perishing long before a tomato might make its acquaintance on a plate. Sure, you can buy asparagus year-round now, but why defy nature? These dishes from around town honor the beauties during their […]
Urban farming is one of the hottest trends in food right now. Maybe it’s the economy, or maybe it’s that nothing beats the satisfaction of eating food that you grew and dug up yourself.