Interesting article in the New York Times. http://www.nytimes.com/2011/01/12/din... I could never understand the attraction to Kistler Chardonnay. Has anyone tasted it? How much less oaky is it? Because they killed a lot of trees to make that wine.
Ever receive a bad bottle of wine as a gift? CHOW.com's Meredith Arthur shares a clever, simple tip on how to transform a glass of bad Chardonnay into a delicious cocktail. (Click here for our wine cocktail recipe.)
5 Things That Separate a Good Cheese Board from a Bad One, According to a Fromagère
This easy pot roast is packed with flavor thanks to 8 whole heads of garlic, roasted so they're mellow and sweet, plus some fresh garlic for kick, and a rich gravy full of meaty flavor. The secret ingredient: crushed gingersnaps, which help thicken the sauce and add a lovely spicy flavor perfect for fall and winter. Get the recipe.