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...
Pairing Red Wine With Fish

Pairing Red Wine With Fish

By Bob Lipinski For years, chefs, critics, and food writers have been telling us that red wines need to be paired with red meats and white wines with white meats or fish. This is what I call “The One Size Fits All,” concept and doesn’t take into consideration the...
Beaujolais Nouveau Has Arrived!

Beaujolais Nouveau Has Arrived!

By Bob Lipinski Beaujolais Nouveau (known as Beaujolais Primeur in France) is the “new” Beaujolais wine that has been fermented to capture the ultimate in lightness and freshness besides its intense grapy aromas and flavors. Beaujolais is a grape-growing district...

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