Greenwich entrepreneurs launch new cookie company
byLet’s face it: We’re all Cookie Monsters. But we also want to eat food that is healthy and flavorful.
FOOD & SPIRITS
A fest that’s a real corker
byAfter last year’s canceled show, excitement is now starting to build ahead of September’s Annual Hudson Valley Wine & Food Fest, to be held at the Dutchess County Fairgrounds.
Alighting in a new winery
byThe endeavors of artists and oenophiles come together at Aquila’s Nest Vineyards, Fairfield County’s newest winery.
A restaurant on the right side of the tracks
byLocal restauranteur Matt Kay is right on track with his new restaurant at the Dobbs Ferry Metro-North Railroad station.
Those other Portuguese wines
byEveryone knows Madeira and Port. But the other wines from the Duoro Valley (seen here) and Vinho Verde in Portugal deserve their places in the sun, too, says WAG Wine & Dine columnist Doug Paulding.
A dish to ‘beet’ the heat
byHere’s a refreshing South Indian dish made with yogurt, beet purée and cucumbers.
Ice Chips for a healthy sweet tooth
byIf you’ve got a sweet tooth – but don’t want cavities – you need to put Ice Chips on your radar.
Bringing the heat to Brazilian food
byThe latest “branch” of an internationally renowned Brazilian steakhouse chain opens in an historic banking building in White Plains.
The wine industry in the time of Covid
byThe virus made covering the wine and spirits industries tough for our Wine & Dine columnist Doug Paulding. But he rose to the challenge.
Recipe for restaurant success
by“I love nothing better than having 20 people over around my table,” says Stephen Lewandowski, owner and executive chef of Townhouse in Greenwich. “And that’s kind of the idea here, getting back to people coming together and having a meal.”
A fish dish for monsoon days
byRajni Menon’s simple fish cakes conjure memories of cold, rainy monsoon days in Kerala spent sipping tea, crunching on a cake and watching the rain.
Munson’s Is the award-winning Chocolate in your Connecticut backyard
byMunson’s, an award-winning chocolatier based in Connecticut.
Perf surf and turf
byIn a historic Southampton building, a well-known Tex-Mex restaurant has turned into a modern steakhouse-cum-sushi bar
Forza Forni pizza ovens are white hot
byA personal pizza oven could be this summer’s latest backyard accessory.
Not your parents’ wine stores anymore
byAs Doug Paulding, our resident Dionysus, has discovered, “in these Covid times, all purveyors of wine have had to reinvent themselves to some degree and introduce new buying concepts.” But then the wine industry has long been a sophisticated one.
Introducing cabbage thoran
byIn South India, cabbage is popular and widely used in thoran, a finely cut vegetable stir-fry dish, lightly seasoned with mustard seeds, curry leaves, green chilies and coconut.
Dinner at DD’s Diner with dad
byEven poor service can’t spoil the fun of a visit to DD’s Diner.
Luxury in a wine glass
byFar Niente, a producer of Cabernet Sauvignon and Chardonnay based in Oakville, (Napa) California, proves you can judge a wine by its label.
Adding zing to chicken
bySpiced chicken (or chicken roast) is one of the most popular dishes all over Kerala. Chicken roasted with a marinade of spices and sautéd with roasted onions is one of the best dishes that goes along with rice or flatbread. This version of mine is a blend of spices along with a compound butter to bring out a better flavor. Hope you enjoy it.
Fizzy and fine
byThis month, Swiss-based Valmont launches several new products in its ever-expanding universe of fragrant, luxurious treatments designed to brighten and lighten you.