Eat & Drink
CHRISTMAS EVE blu seafood and bar 2002 Hillsborough Rd.; $50; 919-286-9777 Enjoy a three-course meal including choices of appetizers like oysters, butternut squash soup and prawns; entrees of shrimp and grits, braised lamb shank, bouillabaisse and more; and desserts of Key Lime pie, flourless chocolate torte or apple strudel Counting […]
This nice nod to the season was created by Mary Tate Sward of Venable and would be great for your holiday party (though we’d sip it year-round!). The mezcal adds a mild smokiness, and the Krupnikas honey liqueur incorporates those classic spicy flavors that we all look forward to this time of year. […]
Conn Creek is known to wine cognoscenti as a sky rocket that took off in the 1970s (with assistance from Bordeaux’ La Mission Haut Brion!) only to come back to earth in the ’80s and see its aspirations dwindle and its property sold. Today, as in the restructured 1990s, the […]
It’s hard to believe, but the holidays are upon us, and that means two things: gift giving and entertaining. Before you let the stress seep in, we are going to knock out both in one swoop! Cranberries are not just for Thanksgiving (or cranberry sauce!). These Drunken Cranberries are great […]
I’ve written before about Bisol, a family-run Prosecco estate dating back to 1542. The 7½-acre Cartizze Hill, in the region of Valdobbiadene, produces a most distinctive bubbly that will not remind you of any garden variety Prosecco. With a Champagne price tag of $50, this wine delivers a special product. […]
It’s amazing what you can accomplish with a some Maple View Farm Ice Cream and a little peanut butter and caramel. We got this recipe from Maple View Farm Ice Cream’s farmers Bob and Allison Nichols. We loved featuring them in our Taste publication last year! And don’t miss Taste the Event 2016 […]
You know you’ve got a winning dish when you’ve been serving it for 22 years. The slow-roasted lamb shank is one of the best sellers at Greek restaurant Spartacus, and it’s not even on the menu. “We featured it when we opened,” says John Drury, one of the partners in […]
I used to hate today. Everybody coming into the wine shop asking for the perfect wine for tomorrow’s Thanksgiving dinner — one bottle at a time — ad infinitum … These days my own preference is for a lighter red, not too dry, fruity, and a good foil for the […]
“While serving and eating a soufflé is always fun, what I love best about this one is the unusual combination of the Brussels sprouts with the blue cheese,” says Mary Liedhold, of The Kitchen Specialist. “Using a strong blue cheese works really well. We have made converts of some dubious friends!” […]
“This is a recipe that Nick’s mom, Hettie, saw in Gourmet magazine over 35 years ago. She has been making this pie every year for Thanksgiving since Nick was born, and now he makes it for the holiday!” – Rochelle Johnson, Nick’s wife 1¾ cups + 1 Tbsp. flour ¾ […]
[adrotate group="3"]