My favorite smoked salmon, from Brown Trading Company, is a special Scottish salmon smoked to the specifications of New York's great French chef, Daniel Boulud. The subtlety of its intense...

A dinner my wife and I (mostly me) cooked for some friends included my famous crab cakes, made from the highest quality Maryland jumbo lump backfin crab meat I can...

To celebrate the first visit to the USA by several Châteauneuf du Pape proprietors, my wife and I pulled out all the stops and prepared a totally American meal. It...

We began with a Taittinger Comtes de Champagne 1996. More elegant than their profound 1995, it is an exquisite example of 100% Chardonnay champagne that is pure elegance and finesse. It...

Dinner began with a brilliant Chardonnay, the 1999 Marcassin Upper Barn, which I believe is the last vintage this estate made of this wine from a vineyard owned by Jess Jackson....

With my wife having a long week-end in Paris while I was tied to my desk editing and proof-reading the next issue of The Wine Advocate, I decided to take a...

At a dinner with friends, I decided to pull some older California Cabernet Sauvignons from my cellar to see how they were holding up. One of the guests brought two...

For me there are no better products across the board than the offerings from northern California’s Bryan Flannery (lamb, organic free-range capons, prime dry-aged beef, Kubota pork, and heads-on fresh...

These fabulous wines were the centerpiece of an incredible day of food and wine at the home of Bob and Pat Parker. For lunch Pat prepared a fabulous tomato and...