Brie: Easy to Pair with Wine

Brie: Easy to Pair with Wine

By Bob Lipinski “How can you govern a country which has 246 varieties of cheese?”  — Charles de Gaulle, 1890-1970, President of France, 1962 speech According to popular legend, Emperor Charlemagne first tasted Brie in around 774 at a monastery and fell in love with...
Wine & Spirit Holiday Stocking Stuffers

Wine & Spirit Holiday Stocking Stuffers

By Bob Lipinski I am absolutely the best holiday shopper, and everyone loves my gifts! My secret… I do all my shopping in a liquor store (wine shop if you prefer), and it takes less than one hour. Forget those long lines, crowded malls, and roads that resemble parking...
Pan-Fried Scallops in a Vermouth Sauce

Pan-Fried Scallops in a Vermouth Sauce

By Bob Lipinski Scallops are one of those versatile foods that lend itself to simplistic or complicated recipes. Pan-fried, poached, baked, broiled, or even blackened makes these “pillows of the sea” a delicious treat. One of my favorite recipes will hopefully become...
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...

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