• Recipes from Double Take

    I love cookbooks with a twist, and as the book subtitle makes clear, Double Take has a great one: feeding vegetarians and omnivores together! What a great...


  • Recipes from The Charleston Chef's Table

    We are spoiled in this country on so many levels. We search so hard for the next great thing that we frequently overlook the gems in our own backyards! Holly...


  • An Unstoppable Sicilian Classic

    Pasta con le Sarde relies on a mix of flavors that you wouldn’t expect to work together, yet manage to balance each other out into a heart-warming,...


  • The New Vegetarian Grill

    So much of our reference for grilling is based on big slabs of meat, sausages, and hamburgers that we frequently overlook how the subtle flavors imparted by...


  • Recipes from Sfoglia Restaurants

    When Sfoglia came to Manhattan in March of 2006, after gaining fame with the original -- and still open -- location on Nantucket, the food faithful of the...


  • The Country Cooking of Ireland

    There’s not much a wine guy can do when talk comes round to St. Patty’s Day. There are the usual green, suggestions -- Vinho Verde, Patricia Green Pinot...


  • Eric Guido Master Class: Risotto

    Eric is back with another recipe, and this time he’s gone an extra mile and included the steps he takes in making the perfect risotto. What a simple...


  • Dining with Castello di Volpaia

    While visiting Castello di Volpaia last fall I couldn’t help but notice that Giovanna Stianti, the proprietor of Volpaia, also ran a cooking school on the...


  • Mediterranean Clay Pot Cooking

    While leafing through Paula Wolfert’s most recent cookbook; Clay Pot Cooking, I couldn’t help but think of all the geeky wines would clay pot cooking...


  • Robert Mondavi Scallop Recipe

    All of our recent talk of the Robert Mondavi Winery caught the eye of the winery’s Chef: Jeff Mosher. Once Chef Mosher saw how well the Mondavi Fume Blancs...


  • Recipes from Mark Peel's New Classic Family Dinners

    Mark Peel's restaurant, Campanile, needs no introduction. It's been featured in magazines and newspaper virtually since the day the doors opened, and for...


  • Wine Mondays

    Wine Mondays has a simple premise: Simple wine pairings with seasonal menus. Luckily, it offers so much more than that. The recipes are wonderful,...


  • Cooking with Chef Eric C. Maczko

    When it comes to pairing wine and food, the wine always comes first. A successful match begins with an understanding of the wine and its structural...


  • Eric Guido's Quinoa Primavera

    As a chef, sometimes you have to think outside the box -- or else risk being nothing more than a cook. I found myself in this position when working for a...


  • Pairing Wines with Concha y Toro I

    As many of you know, late last year Snooth was fortunate enough to be able to organize a wine pairing evening with Concha y Toro’s winemaker Marcelo Papa.


  • Rioja for Valentine's Day

    Valentine's Day is fast approaching, and with it thoughts turn to romance and indulgence. With times the way they are, I know a lot of couples who are...


  • Super Bowl Jambalaya

    With the Saints in the Super Bowl I can’t help but think back to my own time in New Orleans, and in particular 1992 when the Saints had that great 5 and 2...


  • Super Snacks for the Super Bowl

    With the Super Bowl looming I think it's was time to share to some of my favorite recipes for the greatest game watching snacks on earth: Wings and Ribs!


  • Pork and Peas it's a Zin

    As many of you probably already know, I love a good Zin, and one of the ones we were trying really rang my bell, so the next challenge of course was pairing...


  • Penne alla Vodka and an Italian sipper showdown

    Over the last four months I’ve posted recipes that could take from an hour to six hours of preparation and usually with a decent hit to the wallet. So I...


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