Maybe it’s because my culinary roots are in France, but so many dishes sound better to me in French, or even Franglais. That’s certainly true of cake salé, my new favorite appetizer. I doubt I could interest you in a slice of salted cake, but you definitely want to try this warm, savory, crumbly, utterly addictive hors d’oeuvre. With the fresh rosés from last year’s harvest showing up in stores, this tender loaf makes an irresistible nibble.
Read moreYour Rosé Cheese Tray
Rosé sales are soaring, and I certainly have something to do with that. On warm summer nights, when the sun doesn’t set until we’re well into dinner, it’s the wine I want. U.S. sales volume for rosé climbed 1433% (you read that right) between 2010 and 2020, according to data from bw166, a market research firm. Some attribute this phenomenal spike to the rise of Instagram. What’s prettier than pink wine? Well, pink wine with a cheese board, if you ask me.
Read moreBurrata Grand Slam
© Meg Smith Photography
It’s a good thing the Clif Family’s Bruschetteria is not closer to my house or I would have to hit the rowing machine even harder. Anything served on oil-rubbed garlic toast is already a home run. If burrata’s involved, that’s a grand slam. In spring, Bruschetteria chef John McConnell tops the burrata with peas and tender roasted broccoli florets, stems and leaves. I can’t imagine a more tempting lunch or antipasto with a glass of rosé.
Read moreCheese Meets Rosé
I’m not a bumper-sticker person, but if I were, mine would read, “I brake for ethnic markets.” I love poking around shelves with unfamiliar condiments, grains and cooking implements to see what my kitchen might be missing. Middle Eastern markets are my favorite, but I have rarely spent much time looking at the cheese selection in these stores. Now I’m wiser.
Read moreNow I’m Blushing
Hooray for spring. Fresh green grass, fresh cheese and, best of all, fresh rosé. It’s not even April and here come the pink wines. Someone, take my wallet. The rosés I love, like Bodegas Muga, I stockpile and drink like water. I know I cook better with a glass of rosé, and my French improves, too. Tentez le coup. (Try it.) Put some pink wine in an ice bucket, slice a baguette and set out some olives. May I recommend a few cheeses with that?
Read more