Spaghetti alla Carbonara

Spaghetti alla Carbonara

By Bob Lipinski This pasta dish is a specialty of Rome. Although there are many stories as to the origin of this dish, the first mention in writing was after World War II. Ingredients: 1 pound spaghetti, cooked al dente 1 tablespoon vegetable oil ½ pound guanciale...
All That Bubbles is NOT Champagne

All That Bubbles is NOT Champagne

By Bob Lipinski “The effervescence of this fresh wine reveals the true brilliance of the French people.” (Voltaire 1694-1778 [pen name of François Marie Arouet], French writer, philosopher, historian) Sparkling wines, the most elegant of all alcoholic bever­ages have...
Pairing Wine with Monterey Jack Cheese

Pairing Wine with Monterey Jack Cheese

By Bob Lipinski “The only way to learn about cheese is to eat it.” (Ernest Oldmeadow, English Gastronome) Monterey Jack, a cow’s milk cheese, was developed in the 1880s in Monterey by a Scot merchant named David Jacks. He derived the name, “Monterey Jack,” from the...

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