Cooking Light Contributor

Recent Posts By Cooking Light Contributor

Pairings: What should I drink with pecan pie?

A NUTTY SWEET WINE Dessert wines with hints of nuts, spice, and dried fruits naturally complement the brown sugar and pecans. Sporting bright acidity to keep the pairing lively, Pedro Ximénez—a grape used in very sweet sherry— has syrupy notes of molasses, spice, and raisins that mesh beautifully with pecan pie’s toasty richness. Lustau Solera Reserva Pedro Ximénez “San Emilio,” […]

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The FoodCorps Chronicle: Squash, a Magical Vegetable

By Lisa Halpin, FoodCorps service member in Putnam, Connecticut Every week I look forward to my Thursday afternoons, where I get to spend 45 minutes with Mrs. Martel’s Kindergarten class, a great group of brave taste testers who always greet me with smiles and cheers of ”Ms. Lisa is here!” As I walked into their class last week I carried […]

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Local Find: Jacobsen Salt

Ben Jacobsen first tasted fine finishing salt as a student in Copenhagen. He was hooked. A decade later, the Portland, Oregon–based salt maker is striving to become America’s only producer of fleur de sel, the crème de la crème of finishing salt. While he masters that formula, you can taste Jacobsen’s artistry in a surprising range of edibles, from fine […]

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What should I drink with a hearty fall beef pot roast?

A SILKY, FRUITY RED The soft, glossy texture from braising meat and vegetables for hours will be well matched by a smooth red with layers of dark, plummy fruit. Try a merlot from Washington; these tend to have great depth of fruit without sacrificing structure. Merlot’s rich cassis and plum flavors are lovely companions for pot roast’s beefy intensity. Bacchus […]

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What should I drink with Chicken Enchiladas Verdes?

by Jordan Mackay BRIGHT, JUICY WHITE With cilantro and salsa verde, enchiladas have a “green” note that will take to a white wine with a crisp, citrusy bite, such as albariño from Spain. With soft fruit and citrus character, the white complements spice and herbs, while its acidity cuts through the richness of cheese and cream. Burgáns, Albariño, Spain, 2013, […]

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What are dried red lentils?

These legumes cook to a creamy texture that enriches many dishes. –by Naomi Duguid, award-winning cookbook author I love having a stash of red lentils (actually they are a gorgeous orange-pink color) in a glass jar in my pantry—they are just so beautiful. They are also a flexible go-to ingredient: They cook quickly in boiling water (about 20 minutes), provide […]

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Most Wanted: Spooky Gear for Scary Nights

by April Hardwick; photographs by Randy Mayor

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What Should I Drink with a Greek Salad?

A DRY, JUICY ROSÉ Olives and feta cheese provide richness that can handle the soft, berry fruit of a dry rosé. Great rosés can come from anywhere, but seek a lighter, paler style. Its complexity, great acidity, and flavors of dried herbs and berry fruit will connect with the diverse flavors and textures of a Greek salad. Skouras, Zoë Rosé, […]

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Five on Friday: A Better Breakfast

Rise and shine! These fun picks are sure to add some joy to your morning meal. –by April Hardwick

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Five on Friday: Lovely Linens

Cloth napkins aren’t just for special occasions. These fun finds dress up everyday dining. By April Hardwick 1 PRETTY AS A PAINTING Dinnertime has never looked prettier: Kerry Cassill’s Watercolor napkins are elegant but whimsical. They’re just as artful as they are useful. $13 each, kerrycassill.com 2 INDIGO IS IN These yarn-dyed chambray napkins by Portland, Oregon’s Nell & Mary […]

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