Chopped Chicken Livers

Rich, earthy chicken livers mixed with sherry, hard-boiled eggs, and lots of black pepper.

Red-Cooked Pork

A slow-cooked dish with Chinese flavorings.

Fusilli with Parsley, Walnut, and Black Olive Pesto

Hearty whole-wheat pasta with a zing that comes from goat cheese.

Salt Cod and Clam Stew

A light fish stew with clams.

A Sherry with Sea Legs

Manzanilla recalls brine and minerals.

Not Your Grandmother's Sherry

Manzanilla fino is the entry point into a new world.

Keep these around with some vodka for an instant tail hour.

Martini

There is a modern quest: the search for the "perfect martini."

What a Little Oxygen Can Do

Vin jaune from the Jura is weird and wonderful.

My Summer Wine Love

This year, it’s Rueda.

The New Kitchen Staples

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status.

Manzanilla sherries are gossamer-light. Each has a unique character that comes partially from place of origin, and partially from the thick layer of flor yeast that blankets the wine during fermentation, protecting it from...

I bought a bottle of Savory&James Deluxe Dry Sherry Fino last night for a soup that I’m making and it is not bad at all...label says “Jerez” “Product of Spain” which I believe makes it more bona fide...

I think there is also a difference in the shelf life of sweet sherries, such as Harvey’s, and other sherries, such as finos, manzanillas etc. (which is what I use for cooking).

Fino opened on November 14 on Bell Boulevard. I was excited because, yes, there are nice places to eat on Bell but this was something different and the actual venue looked really nice and loungy. I went there on their second day....