Baked rice has become one of my stand-by dishes in the past year. It's hard to imagine a more versatile kind of cooking. Basically, you season the rice, add whatever vegetables or meat you like, some stock, and bake the rice. Doesn't require a cooking school degree. made one the other night that's worth sharing. Add some more salt. And it is 11.5% MORE >>

I received an email over the weekend. It seems to have come from an employee of Crushpad, an urban winery based in San Fransisco that I have been casually following over the years. The sender told me about an upcoming live online (on twitter) wine tasting event. A portion of the proceeds from this online [.]. MORE >>

Professor Attilio Scienza. Seminar Tasting. "The Italians seem so happy to be here in New York," says a friend, after the Friday night close of the Italian Wine Exchange Grand Tasting. "Why is that?" Having attended many of the sessions, and met many of the producers, making wine is a way of life. Producers: take note! MORE >>

I have been going over some notes I have taken about some of the wines I tried over the past month, figuring I may get time before Christmas to post my review. It has been a very busy month. Between shopping, the job, my now required exercise regiment and 70+ inches of snow, time to research and post articles has been limited. MORE >>

Nielson reported yesterday that " Despite Improving Economy, Alcohol Beverage Consumers Cautiously Indulge." Wine Business Monthly chose to highlight the sub-title of the article, which I found somewhat misleading, " Consumers Who Trade D own Satisfied with Quality, Likely to Continue to Buy Less Expensive Alcohol Beverages." emphasis supplied). MORE >>