After 31 years, Maureen Fitzgerald is leaving the Inquirer, but she will still write columns and will work on a cookbook.
The style makes a great holiday gift, in part because it's an intense and unusual red wine well-suited to winter weather.
A taste of Cuba, tacos from L.A., American baking, unfussy home cooking, and new rules for drinking wine. These are some of our picks for best cookbooks this year.
Passo Doble is a South American spin on Valpolicella Ripasso, made by Masi, one of northern Italy's most respected vintners.
Spain produces surprisingly good wines in every category, but the ones that have shown the most dramatic improvement in recent decades are the whites, of which this brisk, dry, white Rioja is a textbook example.
"We should replace the chefs here at school," said one student. "It was one of the best soups I have ever tasted."
These cookies are also a year-round staple at some of Philly's most enduring German bakeries, but they actually originated in Austria and have been adapted for American tastes.
Warning: When you give the good stuff, your friends and family will want you to do it every year.
The acidity, astringency, and dryness of Italy's red wines, like this bone-dry, midweight Chianti Classico, are flattering with classic Italian recipes.
At an after-school cooking class in Chester, a reminder that with so many Americans consuming frozen and fast-food dinners, there are few opportunities for kids to learn where the food on their plates actually comes from.
This inky red is made up of two-thirds cabernet sauvignon from Lake County, Napa's neighbor to the north, and one-third malbec from Monterey, south of the Bay Area.
In the cool climate of white wines, there is often a faint smell of wet slate or stone that winemakers describe as "minerality."
Pride and joy is evident in a basic cooking class at a Catholic school in the heart of Kensington.