Sprezzatura! An Italian word, coined by Baldassare Castiglione in the 16th Century to describe the attitude and style the ideal attendant to the court should
Amuse Bouche
News from the world of food and wine that you might have missed this week. From the foods-you-used-to-think-were-disgusting-file comes this story about the newfound popularity of
Recipe of the Week: Bangkokamole
Ah fish sauce. There is nothing like a little fermented anchovies to make your party come alive. Pop open the lid and take a whiff.
At a Wine Tasting the Most Important Serving Might Be the Crackers
Did the Sauvignon Blanc in your glass, which was so refreshing in the past, make you pucker like a Victoria’s Secret model? Did the over-oaked
Wine Review: Cristia Côtes du Rhône Villages Rasteau 2009
You’ll learn a lot when you ponder the marginal or negligible, the little things in which great things are often buried. So it is with
Amuse Bouche
News from the world of food and wine that you might have missed this week. Here is a great photo essay chronicling the path of
Exploring the Philosophy of Food and Wine 