bouquet_courtesy of Wineponder

Words on Wine: Shenanigans

by Jonathan “Max” Davis

Wine is seventy to ninety percent water and contains over three hundred organic compounds, including esters, aldehydes, polyphenols and trace amounts of salts and metals.  People have been making wine for about nine thousand years, but we still haven’t quite figured out how to talk about it.  Continue reading

LunchboxCombo

THE LUNCHBOX: A Chef’s Response

by Patricia Unterman

[With the release of writer / director Ritesh Batra's debut feature The Lunchbox  (2013) on Blu-ray™ Combo Pack and Digital earlier this month from Sony Pictures Home Entertainment, EatDrinkFilms  invited Patty Unterman to watch and respond to this poignant story of two lonely people in India who find themselves corresponding when one of Mumbai's dabbawallahs  (lunchbox deliverymen) makes a one-in-a-million delivery mix-up. –ed.] Continue reading

Drinking in the Stars: Summer’s Heat Brings Interest in Delicious Vintage Cocktails Named in Honor of Movie Stars

by Meredith Brody

I adore the now-not-so-recent revival in exquisite cocktails.  My heart leaps when I pick up an exciting cocktail menu, often divided into two lists: classic cocktails, and innovative ones created by the resident mixologist.  I’m especially heartened by the use of fresh fruit and vegetables, whether juiced or muddled, and fragrant herbs and spices.

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taco

Vegan4One: On Tour with Miso-Tahini Tacos

by Amber Pollard

As a vegan, I think the question I get asked the most by non-vegans would have to be: “But isn’t it so hard?”  My immediate response is a firm and confident: “Absolutely not!”  Because guess what?  It’s not difficult to eat real food.  It’s actually much easier on your demeanor, your body, and your pocketbook.  Which brings me to the second most common question: “Yeah, but it’s like crazy expensive right?”  Well, yes and no.  Continue reading

Thai Carrot Stir Fry

A Quartet of Carrots

by Terrell Williams

What’s orange and sounds like a parrot?  A carrot.

This staple of American kitchens seems to have sunk into a rut in recent decades. There’s stew with carrots, where vital nutrients are often reduced to orange mush. There’s the carrot-raisin-mayo mix that still shows up at potlucks and salad bars. Fortunately, molded lime gelatin with shredded carrots went away with the 1960’s. Carrot and celery sticks, ho-hum nutrition, are put out with dips at most football parties. And carrot cake with pineapple, while not bad, also is a passé standard.  Continue reading