It’s still too nice out to spend much time in the kitchen. And it’s also peak season for corn on the cob (at least in the Northeast), so let’s keep it simple. Here’s a recipe for herbed corn on the cob. If you are near the coast (or the seafood counter), try it with steamed clams, grilled shrimp or, if you feel like a splurge, steamed lobster. And for the wine, Vouvray...
We’re guessing that quite a few of you are taking time off in the next two weeks, heading away somewhere and keeping the cooking simple. So here are links to two hamburger recipes, one from 1956 and the other from 2003. ...
Today, we speak with Frédéric Niger Van Herck, who works with Guy Bossard, a fifth generation winemaker, at Domaine de l’Ecu. Here, they craft Muscadet with expressive minerality using organic and biodynamic farming practices.
While we have been singing the praises of Muscadet and oysters as a match made in heaven, we should also mention that this refreshing white wine from the Loire Valley pairs just as wonderfully with many other foods.
Of course, a product of the maritime climate in Pays Nantais, Muscadet with its refreshing acidity is a delicious accompaniment for other seafood, such as lobster, shrimp and crab. It also pairs nicely with sushi and sashimi. Because of its freshness, Muscadet is a fantastic wine choice for vegetarian cuisine, including citrus fruits and grilled fresh vegetables.
Beurre...