Food & Drink

I Think I Love You

When I say Malbec, you might scratch your head asking, "Is that a wine, and have I ever had it?" Chances are, you have, even if you didn't know it at the time. Long a blending grape in Bordeaux, it's also mixed with Cabernet Sauvignon and Gamay in parts of the Loire Valley. The only region in France to treat it as anything other than a workhorse grape is Cahors, but it has begun to lose favor there due to being susceptible to frost, mildew and rot.

Have Some Paneer, My Dear

As a kid, my momma used to drag me into the local health-food store about once a week. The pungent aroma their contents exuded fascinated me. I wanted to know what each spice was used for and how each tasted. Sometimes, momma appeased my curiosity and bought one of the then-exotic spices such as curry powder or coriander.

A Fling Rekindled

My favorite beers are all strongly attached to memories of the places where I discovered them. Abita Amber, from my four years living in New Orleans, will always hold a special place in my heart. It has remained a constant in my life, and Jackson's nightlife offers plenty of opportunities to enjoy this excellent brew. However, during a three-week visit to Ireland in 2004, I had a fling with another beer: Smithwick's.

A Lent Lament

With three feet of snow and ice piled up in a gruesome combination of fresh snow and filthy sludge left over from the last blizzard, Lent in New England is a miserable prospect. The wind chill ensures that it never feels warmer than 20 degrees, and you've given up the prospect of meat on Fridays along with your comfort foods, which used to be one of the only consolations you had.

Wine Made In The Mountains

We have all heard plenty about Napa and Sonoma, but many of the other American Viticultural Areas in California want attention. The Santa Cruz Mountains AVA is one such region. Often ignored by the press, it is, nonetheless, home to several prestigious wineries.

Stuff Yourself

I grew up in a survival-of-the-fittest (or survival of who-knew-how-to-cook) atmosphere. Even though my mom was a stay-at-home type, she wasn't the have-dinner-on-the-table-by-5:30 type. My siblings and I soon learned that if we were hungry, we might just have to get into the kitchen and fire up the skillet.

What I Learned in College

My niece Jessie, who is a freshman in college, recently called home pitifully exclaiming how tired she was of eating ramen noodles. I firmly believe, however, learning to survive off those 25-cent packs is a rite of passage into adulthood. Haven't we all been there? For me, college was the time in life to learn what it means to be independent, poor and hungry.

Magic Times Three

Because Feb. 14 is rapidly approaching, I was told that in writing this food piece I could "garnish with edible underwear or something," which I confess wasn't even the slightest bit tempting. So this is the Valentine's Day issue, but this isn't a Valentine's Day meal. Which is to say that you can certainly make it on Valentine's Day, and it will be delicious and romantic and all those other wonderful things, but it takes less than half an hour to make, it doesn't have a red theme, and it's just as good to eat by yourself on a Wednesday night as it is to eat with someone special on everyone's (least) favorite, high-pressure holiday.

The Search For The Elusive Wonton

Photo Jaro Vacek

I was a child when first introduced to wonton soup. During regular visits to the local Chinese buffet, I feasted only on the life-giving wonton soup and the occasional egg roll. I didn't know at the time that the strange-looking, meat-filled wontons floating in a delicate chicken broth were meant to represent clouds (the word wonton translates roughly into "swallowing a cloud"). All I knew was that I couldn't get enough of them.

Army Of The Night Kitchen

Photos by Roy Adkins

A bread maker's day begins at 1 a.m., so it's good that Amy Breckenridge is a night person. Breckenridge, the baker at Rainbow Natural Grocery, spends her nights baking bread, usually four different breads a night. When I meet her, she's in constant motion. It's Friday, and there's no baking over the weekend. "It's all gone come Monday morning," she says.

Vienna Via Mexico

Negra Modelo has become my favorite Mexican beer. I was perfectly happy with Corona until I discovered this darker, much tastier beer. Although Negra Modelo is a dark beer, it does not have the bitterness that most dark beers are notorious for. This is a smooth, slightly sweet and flavorful brew that complements traditional Mexican dishes very well.

The Fajita King

On rare occasions during my childhood, my family ventured to "Los Amigos," the one and only Mexican restaurant in our town. For a Mexican restaurant located in the Montana Rockies, at least 1,000 miles from the Mexican border, it wasn't too bad. It was always cool inside and a little damp. The smooth red pottery walls and the almost overwhelming green foliage made it seem exotic.

New Year's Eve In The Capital

One of the most exciting things about a new year, other than a chance to wipe the slate clean of all those indiscretions from the previous year, is all the chances you get to party (and maybe start an all-new list of indiscretions). The wonderful thing is, you don't have to go to New York to see that ball drop in Times Square for a good party. If you want to go somewhere that requires you to wear sequins, there's a place to go in the capital city. Or, if you'd prefer to go some place where sparkles aren't required, that's here, too. It's all here, and there's no need for you to sit at home watching Dick Clark. Unless ... that's what you've been looking forward to all year.

Do It For Your Country

There are certain holiday essentials. One such essential: eggnog. And you simply can't have eggnog without alcohol. Now, that's a holiday essential.

Then There Were Four

Holiday dinners with my family, particularly on my father's side, have always been interesting. For the past 15 years or so, our Thanksgiving and Christmas dinners have consisted of the same meal, which my stepmother, Jan, and I prepare. Before that, when my Granny and Great Aunt Daise were cooking, we had different holiday traditions.

Ellington