Somehow, when all the critics declared that Bordeaux’s 2009 vintage was the finest they had ever tasted, the clamoring from the wine drinking public in the US was very lukewarm. There are many legitimate factors that have come into play at the same time.
You’ll fall for Austrian red wines faster than you can say gruner veltliner. The country’s flagship white grape and racy Rieslings helped cement Austria as a serious wine region, but it is the indigenous reds of Mozart’s homeland that are currently grabbing the spotlight in the wine trade.
Outdoor cafés aren’t usually the first thing visitors think about, but New Yorkers consider alfresco dining one of the city’s premier treats. As with everything else about New York City, there are broad variations by price and by neighborhood.
If you’re new to espresso, the abundance of options and jargon on your local coffeehouse menu may be overwhelming. This guide will help you place espresso orders with confidence and explore the exciting world of espresso.
For Jews around the world, food is a major focus of the Passover holiday, which celebrates the birth of the Jewish nation. There’s the Seder, a festive meal during which the story of the Exodus from Egypt is recounted, and symbolic foods enjoyed.
You probably like fish sticks or fingers, and you probably do not make them from scratch. Yet you don’t want to look at the label of a package of frozen fish sticks, and you don’t really want to know how your favorite chain’s fish sandwich is made
When Christmas ends, Cadiz continues its traditional calendar of events and gets immersed in the preparation of its Carnival, the festival par excellence that goes a long way back to the late 16th century.
French gastronomy in the Provence-Alpes-Côte d’Azur is very distinctive from the rest of French cuisine or French cooking. A Mediterranean influence brings recipes with hot spices and seafood. Because of the mountainous country, without the rich farmlands and herds of dairy cattle, Provencal cooking uses very little milk, and goat cheeses are predominant.
Originally from Cordoba, the Salmorejo is a dish typical of Andalusia which is cooked in various ways. Its base is always hard-texture unripe red tomato, but is also accompanied by other products such as bread and olive oil.