The Wine Institute’s consumer website, www.DiscoverCaliforniaWines.com is a good resource for wine lovers. The site offers information on California’s wine regions with maps, a winery finder and calendar of events in the state and around the world, wine and food pairings, seasonal recipes and more. The Institute recently translated the website for its top export markets, including the European Union’s 28 member countries, accounting for $617 million in annual sales; followed by Canada, $454 million; Japan, $102 million; Hong Kong, $78 million; China, $77 million; Mexico, $22 million and South Korea, $18 million.
So you've cooked up a batch or two of quinoa. Sprinkled chia seeds on your steel-cut morning oats. Found packages of grains labeled spelt, millet, teff and kaniwa sitting next to the barley and oats at your supermarket. And savored restaurant creations starring grains of many textures, colors and flavors.
I have vivid memories of driving through Vermont when the sap was being collected from the sugar maple trees and buying authentic maple syrup. Pure maple syrup has a rich, aromatic flavor that adds a special touch to this turkey loaf.
The hamlet of Furore hangs off Italy's Amalfi Coast, the air scented with lemon, sea and salt. And in that rocky place is the small Marisa Cuomo winery, with cellars built into the limestone. Whenever I open a bottle of her Furore Bianco, a blend of Falanghina and Biancolella grapes, I'm reminded of that magical landscape. The 2013 Furore Bianco carries that scent of lemon leaves and jasmine. And with its beautiful minerality and considered coolness, this southern Italian white is a standout. A great value too.
Are you ready for something truly decadent? Jif has come out with a line of hazelnut spreads (you know, to rival Nutella), and this Salted Caramel variety is everything you'd hope from the name. It has a perfect balance of chocolate, caramel and salt and would go on toast, a banana or a wafer. Eating it straight out of the jar is perfectly acceptable, too, as long as you've been to the gym. At 230 calories and 14 grams of fat for 2 tablespoons, it's no health food.
The smell wafting through Bernadette Gutierrez's Land Park home signifies a change in seasons. It's the comforting aroma of hominy slowly simmering in a pot with savory pork and a deep red broth that's ready to be sopped up with a tortilla.
Rich, earthy, hearty - there's nothing quite so reassuring as having a pot of beans simmering in the oven when cool weather comes along. So why don't more people cook them? One of the main reasons is the planning that's required to soak them overnight before you start. I know the look - the idea that some people have meals planned a day in advance continues to astonish me.
There's no shortage of advice about what to eat: home-cooked food, less - much less - processed food. But with work or soccer practice or whatever it is that cuts into our time, it's not always easy figuring out what the family should consume.
The frost is on the pumpkin (in regions where they have frost. And pumpkins). Farther south, shivering socialites, alarmed at 60-degree temperatures, scurry to take fur coats (faux, one hopes) out of cold storage for the opera opening.
Shirley Lawton of Bend, Ore., was looking for a recipe for sour cream waffles with brown sugar syrup that she said appeared in a series of cookbooks called "Cooking from A to Z" that were distributed through chain grocery stores as some sort of a promotion in the late '70s. She had these books when she lived in Youngstown, Ohio, but they were lost in one of her many moves over the years. "The recipe made the best waffles I have ever eaten - light with the sour cream and lemon zest that I still remember," Lawton said. She has never had any luck recreating the recipe.
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