Best yet, these crunchy, cream-filled meringue confections are readily available at Whole Foods and Nugget Markets to pick up on the spur of the moment.
Chef Alex Trouan started apprenticing at a pastry shop in his native France when he was only 15 before going to work for legendary Pierre Herme in Paris. In the 1990s, he moved to California, started baking macarons, and never looked back.
Launched during the pandemic, it’s the creation of Seattle’s Jessica Selander who proudly has 17 years of sobriety.
This is no cloying Martinelli’s trying to stand in for wine, as I happily found when trying a sample. Instead, this wine is a balanced blend of varietals, mostly Chardonnay, Pinot Grigio, French Colombard, Chenin Blanc and other whites, Selander noted in an interview with Sip Magazine.
It even won bronze at the 2021 San Francisco International Wine Competition.
Few things bring a smile in fall and winter like a bountiful slice of fresh-baked apple pie.
With cheddar cheese, though? Not so much.
At least, in my humble opinion.
But add Asiago and a pinch of thyme in its place, and apple pie soars to newfound heights.
New Englanders and Midwesterners may have an affinity for that sharp orange cheese married with apple pie. Yet, I’ve never been keen on the combination because I think it overwhelms the apples.
Instead, reach for Asiago, the Italian cow’s milk cheese full of buttery nuttiness for a true complementary addition in this superlative “Asiago Apple Galette (or Pie).”
That’s exactly what I did when I got my hands on some Pazazz apples.
This late-season variety sports gorgeous red skin with yellow-green striations. These apples are snappy and full of sweet, tangy juice. Best yet, when baked, they keep their shape, making them ideal to spotlight in pies, crisps, and crumbles, and in savory dishes such as roasted alongside duck, chicken, or pork sausages.
Years ago, I remember reading an article in a wine magazine that mentioned how sommeliers could always spot an industry person dining in their restaurant: The tell was that they were the ones who were likely to order the Gruner Veltliner or Malbec on the wine list.
In a world where so many people stick to Chardonnay and Cabernet Sauvignon, these two varietals definitely deserve a whole lot more love.
As someone married to a man whose nickname is Meat Boy for his carnivore leanings, Malbec has truly become a favorite in our household.
So, when I received a sample of the 2019 Secret Ingredient Malbec ($70), my husband was all too happy to fire up the smoker for a batch of beef ribs to accompany them. And it proved a perfect pairing.