Dinner at DD’s Diner with dad
byEven poor service can’t spoil the fun of a visit to DD’s Diner.
FOOD & SPIRITS
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.
A feather in the cap of Tarrytown dining
byModern Cantonese cooking comes to the historic King Mansion in Tarrytown.
‘Divine’ combo – wine and chocolate
byWine & Dine columnist Doug Paulding finds that Masi Amarone and Divine Chocolate make a smooth pairing.
Secrets to sauce-y success
byYonkers food expert Marie Rama has found healthy eating and living with her Hudson Green vegan sauces.
Spice is nice
byWhat’s Cooking columnist Rajni Menon whips up Pistachio Bombs, using aromatic cardamom.
Hudson Valley restaurants are set for the Super Bowl
byIf you’re looking to feature Super Bowl offerings, you can do some serious super snacking with these restaurant packages to go.
Behold The White Horse
byGood food and drink in a picturesque pub: There’s nothing not to like about The White Horse.
Fortified (and fortifying) wines
bySample this trio of sherries for a winter glow.
Toast the new year with an egg roast
byThe egg is a symbol of rebirth. Egg recipes are a great way to start off the new year.
‘Moonstruck’ by Gianna’s
byEasy parking, a cordial welcome and sublime food in generous quantities seal the deal at Gianna’s.
A curry for the holidays
byRajni Menon offers her take on one of South India’s most popular dishes.
Drinking my way to a new book
byIt’s a tough job but someone had to sample lots of clear and brown liquors for a new “Spirits Tasting Journal” (Peter Pauper Press). Fortunately, WAG’s Wine & Dine columnist Doug Paulding was up to the task and now out with the new book.
Shipshape fare
bySwordfish bones, bloodeye tuna: David Standridge is taking Mystic beyond traditional New England fare.
‘Toast’ of the town
byWhen you need a fork and steak-knife to eat your vegetarian sandwich, you know you’re not in just another ‘vegan café.”
A tale of two charitable chefs
byCelebrating the return to indoor dining in New York City with two chefs who wrote the book on giving back.
Champagne is eternal
byMarriages come and go. But Champagnes, like those of Maison Lanson, are forever.
‘Curry’ing fall’s favor
byHere’s a quick, flavorful dish, Rajni says, for a crisp autumn day.