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Recipe
Big Spender
... spend a little time with me.
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Recipe
Thyme-Rubbed Bison Short Ribs
A long braising time and a savory rub make for meltingly tender short ribs.
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Recipe
Hot and Sour Soup
A vegetarian take on one of the most well-known Chinese soups, this version has a slightly spicy broth for a truly “hot” soup.
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Recipe
Lamb Chops with Olive-and-Herb Crust
An easy and quick lamb recipe that is full of flavor and sure to please.
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Story
Champers from Across the Channel
Turns out that the hills of England’s southeast produces great bubbly, too.
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Story
How Much Do You Love Me?
Rule #1: don’t ever bring anyone a $2 bottle. Ever.
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Story
Make Then Open the Box While You're There
Lavish chocolates make great gifts. Here are our favorites, top to bottom.
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Story
Summer Beers We're Hot On
The 10 best warm-weather brews of 2008.
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Recipe
Weathervane Sea Scallops in a Citrus Marinade with Swiss Chard and Dill-Caviar Cream
This dish celebrates the pure scallop flavor that is unique to the seafood world.
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Board Topic
Tasting Note: n.v. Pierre Peters Brut Blanc de Blancs, Grand Cru (Champagne, France)
n.v. Pierre Peters Brut Blanc de Blancs, Grand Cru (Champagne, France): One of the “grower” Champagnes that is a part of Terry Theise’s portfolio here in the U.S., this is a long-time favorite of mine, this BdB...
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Board Topic
Henriot champagne Blanc de blancs Brut
It’s quite good . . . now. It wasn’t approximately 20 years ago, but it’s back on an upswing. If you like Blanc de Blancs, you may want to keep an eye out for Pierre Peters.
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Board Topic
Heidsieck & Co Monopole Blue Top Champagne Brut
This weekend I picked up Pierre Peters Blanc de Blancs, Rene Geoffrey Rose Brut, and Lallier Cuvee EnzoE Brut based on recommendations from you and Jason as well as my local wine merchant. On hand, I have Billecart Salmon Brut,...
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Blog
Cheesesteak on a Tiny Waffle
The Brooklyn Cheese Experiment.
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Recipe
Violette Royale
Violette Royale
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Restaurant
Tremblay Pierre
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