We always bring alcohol of some sort... I have a decent-sized purse to bring in a bottle of wine, Wyders pear cider, or a nippy bottle or two of cognac or grappa. Then I add charcuterie to the mix; pre-cut cheeses and meats...

Never the '77 Latour... but under the right conditions Dr. Pepper and the '78 Margaux might work... ;)....

I’m making marinara with vegan/organic meatballs, made by Franklin Farms out of mostly portobello mushroom. Last time she was here, I made Dr Praeger veggie burgers and she went crazy for them.

This comes from someone who has eaten their share of LA BBQ, old fav being Dr. Hogly Wogly’s in the valley:) I haven’t eaten at Howling Coyote – just the look of it smacks of we want to be a franchise –...

appealing than I did. The cubes of mango were jarring in taste and texture in the smooth creaminess for me. We toasted Mrs. Yimster with two wines from my cellar ($15 corkage per bottle). The 1994 Dr. Parce Domaine du Mas Blanc...

of Cognac and Scotch whiskies as well. 3) Formal education – If you have a favourite wine merchant and they offer classes or tastings, attend as many as possible. I have had the pleasure of developing relationships with two...

I’m right there with you gryphonskeeper...I hide my scotch that I brought back from Edinburgh and the cognac my grandfather gave me for my 30th birthday. I can’t recall having hidden anything in the kitchen for any...

Dr Samuel Johnson fed oysters to his cat in the late 1700s.

Rubee, I seriously think you need to move back to Boston to share this lovely bread with us back here. And you’re obviously telling Dr. Atkins to BACK OFF! I like it. ;-)

the chervil and tarragon with parsley and thyme (they were in the ref) and the only alcohol in the cupboard was cognac. To even further deviate, I cooked it on the stove in a pot. Some of the mushrooms were sliced and seared...