Tagged Under Caitlin Griffith

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Essential Cheese Books (Book Review)

There’s never been a better time to enjoy cheese in the US, thanks to an explosion of interest in artisan cheese making and aging. These four new books make the best of the bounty, setting readers up for success in serving and pairing. Charlotte Kamin, who launched the ...Read Full Story

The Goods 2016 (News & Features)

{image_1} MAX FLAVOR Matt and Clare Stoner Fehsenfeld have a fervent following for the small-batch jams they make at Quince & Apple in Madison, Wisconsin. Now their cocktail syrups are available nationwide. Favorites include Tart Cherry Grenadine, made from Montmorency cherries, and Citrus, a blend of lemon and lime juice...Read Full Story

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes and Formulas (Book Review)

If you’re not already convinced of an amaro’s restorative properties, you may be after reading Amaro: The Spirited World of Bittersweet, Herbal Liqueurs. In his follow up to Bitters, author Brad Thomas Parsons details the varied styles, from the bracing Fernet category to...Read Full Story

Sauvage (Restaurant/Bar/Retail Reviews)

In a follow-up to the highly acclaimed oyster-and-absinthe bar Maison Premiere, Krystof Zizka and Joshua Boissy recently opened Sauvage, a large-windowed space overlooking Greenpoint’s McCarren Park. Bar director Will Elliott focuses on...Read Full Story

Vendanges Solidaires (News & Features)

{image_1}Racines NY and Chambers Street Wines are raising money for winemakers hit hard by extreme weather in 2016. In 2016, extreme weather...Read Full Story

The 2016 Wine & Spirits Summer Reading List (Book Review)

As the W&S staff ships out for ocean-front cottages and lakeside campsites right before Labor Day weekend, we’re bringing books along with our coolers of Muscadet and Txakoli—some newly printed, some we’ve been meaning to get to for years. Editor Josh Greene recently...Read Full Story

Bubbles & Bowls: Fennel, Panzanella & Potatoes (News & Features)

Crémant with Fennel Pull out your trusty mandoline or super-sharp chef’s knife and get to slicing fennel bulbs into the thinnest pieces. Dressed only with green olive oil and fl eur de sel, a whisper of fronds as garnish, you’ve got a starter dish for steamy...Read Full Story

Bubbles & Bowls: Grapes, Papaya, Lentils & Chirashi (News & Features)

Austrian Rosé & Roasted Grapes {image_1} I’ve long since forgotten the source of this juicy trick: Toss grapes with olive oil, or red pepper, or nothing at all) and roast at high heat until they turn into shriveled orbs, juice running every which way. I do this in the...Read Full Story

Bubbles & Bowls: Artichokes, Poke, Grains & Kale (News & Features)

Italian Bubbles & Artichokes {image_1} Katie Parla and Kristina Gill recently came out with Tasting Rome, a cookbook that dives deep into the cuisine of Italy’s capital. Some of their most interesting findings are the recipes from the old Jewish quarter, like the

Shepard (Restaurant/Bar/Retail Reviews)

The blazing flames of the kitchen's open grill may be the first thing that catches your eye as you walk into Shepard. Chef de cuisine Peter McKenzie, formerly of Brookline’s Ribelle, manipulates that fire and a wood-burning oven to turn out dishes befitting the...Read Full Story

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