Chardonnays can be as grassy or light as a Sauvignon Blanc -- or as thick and buttery as fresh-squeezed fruit juice. Depending on your mood ...

Chilean wines are among our five current regional defaults for great bargain buys: Washington State, Australia, Rhone River in France, Spai...

Italy's Tuscan region is one of the most civilized and beautiful in the world. Florence is full of great paintings, world-class cathedra...

There are many upsides to being a vegetarian, but one undeniable downside: it's tough to find comforting soup when you're getting si...

Guest Blogger Amy Friedman shares her recipe for a classic comfort dish: Every recipe book says roast chicken is THE easiest thing to cook...

The stores are always full of cremini (button) mushrooms, and often they are on sale. They're always good for you, and we've found t...

Sometimes necessity is the mother of deliciousness. Last week, caught up in Thanksgiving lists and plans, we forgot to buy fruit and bread f...

Today, as we prepare our Thanksgiving meal and look forward to dinner with dear friends and a houseful of dogs, we are grateful for many thi...

This time of year, sugar pumpkins (also known as pie pumpkins) are in abundance, prized not only for their decorative value but for their sw...

We're not very big on oversized and overequipped kitchens, having sadly observed over the years that there is too often an inverse relat...

Who ever heard of shaking a bottle of wine to make it taste better? The people at Mollydooker Wines in Australia claim that they use nitro...

We've all been there: Beloved pals drop by for a surprise visit around dinnertime, and although you're delighted to see them, you...

We're going to break the rules here just a bit to give you an overall hint that will serve you well in the wine aisles of your local sto...

Vegetarian main dishes also make great vegetable sides. Our friend Paul, who has been a guest poster a few times, recently volunteered t...

La Mano Mencia Roble is another of the 12 wines we purchased that had been rated 90 or better by a wine magazine but cost us less than $10. ...

A week or so ago we offered up a recent wine order in which we bought 12 bottles of wine, all rated 90 or higher by a wine magazine and all ...

Here's another video recipe by our friend John Ross. This one was shot for Fine Cooking magazine. Now you have something to do with thos...

We've written about how great discounters like TJ Maxx, Ross, and Marshalls are for marked-down oils, spices, and oddball gourmet items....

Now that the weather has turned cool and the days are shorter, we find ourselves craving soup: mushroom, vegetable, barley, miso . . . any k...

Back in Connecticut, in the days when we visited more restaurants, we loved Carole Peck's Good News Café in Woodbury. Carole specialize...

Sorry for the scant postings of the past week, but it's been crazy around here. We'll try to catch up over the weekend. In the meant...

We don't really care where you buy your wine. We like buying ours from the local wine store. We happened to have good ones in both of ou...

Most people have a favorite quick-and-dirty recipe they pull out when they need to make a fast cocktail snack or party appetizer. For us, it...

Yep, we're bashing on fast food again. But how can we not, when we read stories like this ? (Check out the photo gallery!)

OK, first off—we don't much care for the term "artisan," which is to this century what "gourmet" was to the 1970s an...

Fall not only means the onset of cool weather—sweet relief to those of us who broiled in a summer heat wave—but truckloads of ripe vegetable...

"Fermented black beans" probably sounds better in another language,* but despite its unappetizing moniker, this Chinese staple (al...

This is the time of year that our gardens and grocery stores are displaying a bounty of winter squash. Acorn. Butternut. Pumpkin. Spaghetti...

Our friends Chuck and Sandy put in a big garden every year, and this year we really appreciated it, as our own garden consisted solely of an...

We're still on the road, and won't be back in the kitchen until Thursday. But we've been meaning to write an ode to our beloved ...

We've written quite a bit about eating on the road —basically, how to avoid junky fast food. This past week we've been traveling...

Guest blogger Amy Friedman shares a recipe that turns blah leftover fruit into an amazingly flexible preserve that works great on everything...