Eating In

Bold And Buttery Chardonnays Deserve A Second Chance

The wine may be too much alone. But add some bold flavors, like cheese and caramel, and suddenly you've got a perfect pairing.

Over Oaky Chardonnay? | WGBH | Craving BostonBold And Buttery Chardonnays Deserve A Second Chance

With pairings, I like to keep things seasonal and classic. One of my favorites is a ripe Camembert, apples slathered in caramel and a nicely-oaked chardonnay. I know oaked chardonnay doesn’t always make people jump up and cheer, but I need you to trust me on this. The wine might seem a bit too much by itself, but once you add in the big flavors of the cheese and caramel, those broad shoulders come in handy. I love to smush some cheese, apple slices and caramel between slices of fresh baguette and make a sandwich of it. The tones and textures are a perfect match.

  • October 12, 2015

A Cocktail With Colonial Roots

Shrubs may be the latest trend in the cocktail world — you'll find them in the arsenal of top notch bars like the ones at Toro and Backbar — but these humble drinking vinegars have been in existence for hundreds of years. Invented as a way to utilize over-ripe produce and preserve seasonal fruits, they are a New England tradition worth bringing back into fashion.

  • September 13, 2015