A Beginners Guide to Nero d'Avola Wine

April 11, 2019

Today we’re discussing one of the most important wines in Italy, Nero d’Avola. This grape is predominately grown in Sicily and results in a bold, powerful red that combines fruity notes with a spicy, peppery finish. The grape, which thrives in dry and arid conditions is perfectly suitable, for the hot Italian landscape. It is also grown in California and Australia in limited quantities.

Flavor Profile

Nero d’Avola is a particularly..

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My Cook: Texas Chili and Cornbread

April 10, 2019
- Beef,

Serves 4

Active Time: 10 minutes

Total Time: 7.5 hours

Texas chili is distinguished from other chilis by two things. Number one, it must be made with whole pieces of beef, no ground meat here. Second, it must not have beans. Our Texas chili recipe features smoky and spicy chipotle peppers, as well as the bitter addition of unsweetened cocoa powder. Chocolate is an influence from south of the border where it is prominently used in molé, a..

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My Cook: Chicken Saltimbocca

April 8, 2019

Serves 2

Active Time: 20 minutes

Total Cook Time: 2 hours

Saltimbocca translates to “jump in the mouth” and our Suvie version is no exception. Succulent chicken breast are topped with a fragrant sage leaf and then wrapped up in a blanket of salty, savory, sliced prosciutto. Cooking the chicken sous vide means we concentrate the flavor of the prosciutto and sage without having to worry about dry, stringy chicken breasts. A final broil step..

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My Cook: Halibut with Cilantro-Lime Butter

April 5, 2019

Serves 2

Active Time: 15 minutes

Total Time: 2 hours

Halibut is a giant flatfish (the largest one ever recorded weighed over 500 pounds and was 8 feet in length) with a delicate flavor and low-fat content. With such a lean fish we wanted to pair it with a rich compound butter packed with cilantro, lime zest, serrano chile, and ground coriander for a zesty, bright, and aromatic finish. Be sure to take the butter out of the refrigerator before..

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My Cook: Chicken Cacciatore

April 2, 2019

Serves 3-4

Active Time: 15 minutes

Total Time: 2.5 hours

Chicken Cacciatore is a classic Italian stew that refers to a rustic, “hunter-style” preparation. Traditionally a whole chicken is used and cut into pieces, but for our version, we’re keeping it simple with chicken drumsticks. A quick broil of the mushrooms, onion and bell pepper helps release some liquid and add some of the browning you would typically get during the searing step on the..

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My Cook: Banana Bread

April 1, 2019

Serves: 8 - 10

Total prep time: 10 minutes

Total cook time: 3 hours 15 minutes

Banana bread is a warm and comforting breakfast option that has the added benefit of being quite portable - perfect for busy mornings. We recommend baking a batch early in the week so that you have breakfast planned for a few days (if it lasts that long). The key to a successful banana bread that is steeped in fragrant banana flavor is the use of overripe bananas...

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A beginners guide to coffee: Ethiopia Sidamo

March 29, 2019

Well-balanced, complex, and smooth, Ethiopian Sidamo represents some of the best characteristics of African coffee. Often regarded as one of the finest coffees in the world, Sidamo can be enjoyed both hot and iced and is well worth seeking out.

History, growing, and processing

These beans are grown on the Southern border in what used to be called the Sidamo province. This region is often regarded as the birthplace of coffee production...

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A beginners guide to Pinotage wine

March 26, 2019

With the warmer months just around the corner, it’s a perfect time to explore some big and bold red wines. One wine, in particular, seems tailor-made to be enjoyed with the smokey meaty flavors of grilled foods: Pinotage. The Pinotage grape is the result of the crossing of Pinot Noir and Cinsaut. The grape is South Africa’s signature variety and was created in an attempt to develop a hardy crop that could survive in the country's tough climate.

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My Cook: Chorizo Paella

March 22, 2019
- Pork,

Prep Time: 10-15 minutes

Total Cook Time: 1.5 hr

Paella is a Spanish rice dish typically made in a thin, shallow pan over an open flame. The rice is cooked with aromatics and broth or wine. The shallowness of the pan helps quickly evaporate and concentrate the flavors of the dish into the rice. As the rice cooks, it begins to form a crust on the bottom of the pan, which makes for a dish of wonderfully contrasting textures. Smooth creamy rice..

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My Cook: Kuku Sabzi (Persian Herb Frittata)

March 22, 2019

Prep Time: 15 minutes

Total Cook Time: 2.5 hours

Kuku Sabzi is as fun to say as it is to eat! This Persian style egg dish is packed with fresh herbs and cooked similar to a frittata. Fresh parsley, cilantro, and dill work in harmony along with a good dash of olive oil and a few scallions to make a flavorful meal. Don’t let the herb chopping intimidate you, just keep that knife rocking and you’ll have mowed down the piles of herbs in no time. A..

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