Pair the Wine

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Anne Rudden Press, certified sommelier/chef/business strategist reflects on food, wine and travel. Pair the Wine is a food memories and re-creation diary.
Pair the Wine
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Japanese Restaurant Style Ginger Dressing - Make this iconic and delicious Japanese Restaurant Style Ginger Dressing Recipe in less than 10 minutes! Inspired by Japanese-American steakhouses, the sweet and tangy flavors make the perfect pairing to ice cold iceberg lettuce! Recipe, salad, Japanese, dressing, healthy | pickledplum.com

Japanese Restaurant Style Ginger Dressing - Make this iconic and delicious Japanese Restaurant Style Ginger Dressing Recipe in less than 10 minutes! Inspired by Japanese-American steakhouses, the sweet and tangy flavors make the perfect pairing to ice col

NYT Cooking: Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthin...

NYT: Chicken with vinegar is one of the great poultry dishes from the area around Lyons, France.The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon.

Spicy Pork Tenderloin Bowl Recipe | Bon Appetit

Spicy Pork Tenderloin Bowl Recipe | Bon Appetit

NYT Cooking: Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sli...

NYT Cooking: Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sli...

NYT Cooking: In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking for her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a...

NYT Cooking: In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking for her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a...

NYT Cooking: This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

NYT Cooking: This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

NYT Cooking: In this blissfully easy weeknight dinner, cod and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cod. Hake, sea bass, flounder and porgy all work nicely, though you may have to adjust the ...

The New York Times Cooking is the best recipe discovery site for browsing years of Times recipes, searching for your favorite ingredients, and watching how-to Cooking videos.

Ricotta Gnocchi with Asparagus, Peas, and Morels Recipe | Bon Appetit

Ricotta Gnocchi with Asparagus Peas & Morels - Chef Nemo Bolin at Cook & Brown Public House in Providence, RI, turned us on to the technique for this streamlined, no-knead gnocchi dough.

Gooey Cinnamon Cake is a delicious recipe from The Smitten Kitchen Cookbook, a bestselling cookbook by blogger Deb Perelman of Smitten Kitchen.

Gooey cinnamon cake recipe - To the naked eye, it may just look like a simple butter cake and the two layers may look a bit discernible. But melded together, with the crunchy topping, you won’t be able to stop eating the squares of cake.

NYT Cooking: Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has been cooking it for dinner parties, she told The Times, practically since the start of her marriage to Jeffrey Garten in 1968. It m...

NYT Cooking: Here is an easy version of coquilles St.-Jacques, the classic French preparation of scallops in a creamy sauce, under a crust of bread crumbs and cheese. It comes from Ina Garten, the celebrated cookbook author and television star, who has be

NYT Cooking: This simple, rustic cake is perfect for a holiday celebration or any other occasion.

NYT- Babette Friedman’s Apple Cake -This simple, rustic cake is perfect for a holiday celebration or any other occasion.