This photo pretty much shows how we feel when we consider our poor blogging output of the past month or so. But we hope to get some new post...

Sorry for the long drought of blog posts—it's our damn jobs; they really cut into our free time! Anyway, it's good to be back, and w...

We have for some time admired the red Réserve from Château de Nages . A Syrah and Grenache blend from the Rhône, it is a superb bargain at...

At the exquisite Chaverdille restaurant in the little village of Caveirac, France, Tim's rare tuna steak came with a zesty sauce. He t...

Throughout much of Europe the wine masters are puzzling over the 2011 vintage, which has been harvested over the last month. They say they...

The city of Arles ("arl") is where Van Gogh painted sunflowers, starry nights and his apartment — and left part of his ear beh...

There is one adjustment you have to make as an American when you go to France. You have to eat like the French. They typically eat small po...

One of the wineries we will visit during our stay in the Rhône region of France is Chateau l'Ermitage outside the city of Nîmes, where ...

Why all of the pesto recipes? Well, mostly because Saveur magazine celebrated pesto by publishing dozens of recipes. But also because you g...

Some pesto doesn't look or taste like pesto at all. But this great spread is from Rocco Arena, owner of San Rocco Restaurant in New Yor...

As we've said many times before, pesto does not have to be made with basil. Instead you can use parsley, arugula, sun-dried tomatoes , ...

We normally think of pesto as being green and made with lots of basil right out of the garden. Saveur magazine's recent celebration of...

Our trip to southern France will include two major wine regions, the Rhône Valley and the Languedoc. We'll be based in a little village ...

In our effort to taste the differences in Côte du Rhône wines in preparation for our trip to the region, we'll be mostly drinking wines ...

When we posted the five things to do with sage a few posts ago, we forgot one of our favorites: Butternut Squash with Sage Risotto . We post...

Before any major exertion you should train a bit, so that's what we're doing in preparation for our trip to the Rh ô ne and Languedo...

Felisa Rogers has been writing a series of wonderful columns for Salon on eating cheap—but they're about much more than eating on a (ver...

Sage is a wonderful but weird herb—wonderful because its deep, resinous flavor complements pork, chicken, potatoes, and squash so well, but ...

As you know—indeed, as you are probably tired of hearing by now—we avoid processed food whenever possible, for reasons of flavor, cost, and ...

August is here, and Burning Man is almost upon us. Admittedly, we won't be there—broiling in the Nevada desert is pretty much the last ...

It's summer, and that means sipping a light, crisp wine on the patio or next to the lake. Sparkling wines, especially the light prosecco...

Though the humidity has backed off a bit, it's still late July in Northern Virginia, which means we're disinclined to turn on the st...

Here in Northern Virginia it is 103 degrees in the shade, with a heat index estimated at about 115 and no relief expected for days to come. ...

First, apologies for the long drought of posts. We were out of town and ran into Internet problems that, like all Internet problems, were bo...

Here in Virginia summer has descended with its usual wallop—scorching temperatures and high humidity without even the occasional thunderstor...

Even if you don't receive a CSA box full of greens every week like we do, you probably either grow them yourself or you find your super...

How versatile is this dish? For one thing, it can be served cold as a salad* or hot as a stew. Room temperature also would work just fine. T...

You never know where you are going to get inspiration for a recipe you love. On our recent visit to South Dakota — not typically a land of c...

Last night we managed to polish off our first half-share box from our CSA. Here's how we did it: Asparagus Risotto Crispy Noodle Ca...

Here's the receipt from a recent trip to the store where we buy our produce. The booty was almost too much to carry, but it will feed us...

Broccoli has its detractors, but we've always liked this year-round vegetable. The worst we could say — and we often did — was that it i...

With the arrival of the weekend one day after our first CSA box of veggies, we decided to open a swell bottle of Zinfandel and a bottle of S...

We finally found a local farm that sponsors a Community Supported Agriculture (CSA) program — after two years of being without the basket o...

We saw this "sculpture" in a Vietnamese/Chinese restaurant the other day and quickly decided that we were unable to interpret it. ...