Gnocchi with Pancetta and Peas

Gnocchi with Pancetta and Peas

By Bob Lipinski Gnocchi (nee-OH-kee) “Little lumps;” pasta, generally made from potatoes or semolina flour, with or without eggs, and shaped into little dumplings or discs. They can be cooked in a variety of ways—baked, boiled, or grilled; generally served covered...
Green Beans and Potatoes in Tomato Sauce

Green Beans and Potatoes in Tomato Sauce

By Bob Lipinski I enjoy making colorful, tasty dishes that don’t incorporate too many ingredients and are fairly easy to prepare. This dish was made decades ago by my mother when green beans (formerly called string beans) were in season. I’ve been making it for quite...
The Wines of Notre Vue and Balverne

The Wines of Notre Vue and Balverne

By Bob Lipinski Notre Vue Vineyards and Winery encompasses 710 acres of land in both the Chalk Hill and Russian River Valley appellations, in Sonoma County, California. Bob & Renée Stein founded Notre Vue Estate in 1992 after discovering the beauty of its natural...
Shell Pasta with Chickpeas and Tomatoes

Shell Pasta with Chickpeas and Tomatoes

By Bob Lipinski I’ve been making this pasta recipe for decades and it always seems to be my “go to” dish when I’m tired or just need some energy. It’s simple to make, takes less than 30 minutes, and pairs well with both red and white wines. Recipe: Shell Pasta with...
Pairing Sparkling Wine With Food

Pairing Sparkling Wine With Food

By Bob Lipinski I must confess… I love bubbly; regardless of if it’s in a Mimosa for breakfast, a glass of Prosecco for lunch, Champagne as an apéritif, or especially during dinner, or even a glass of Asti after dinner! Sparkling wines are superb pairing partners with...