Food Pairing

Ingredients One 4-pound first-cut brisket Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1/2 cup ketchup 1/2 cup lightly packed dark brown sugar 1/2 cup low-sodium chicken broth 2 medium onions, halved and thinly sliced 2 1/2 tablespoons red wine vinegar Buttered egg noodles, for serving

Looking for a vegetarian alternative to turkey this Thanksgiving? Look no further! Try this delicious recipe for Butternut Squash and Cheddar Bread Pudding soon to have you and your guests saying “who needs turkey?” Ingredients Serves 6 to 8 2 pounds peeled seeded butternut squash, cut into 1-inch cubes (about 6 cups) 3 tablespoons olive oil, divided 1 1/2 teaspoons coarse kosher salt plus additional for sprinkling 7 large eggs 2 1/4 cups half and half 6 tablespoons dry white wine 1 1/2 teaspoons Dijon mustard 1 day-old baguette (do…

Ingredients 1 tablespoon butter 3/4 cup almonds, blanched and slivered 1 pound spinach, rinsed and torn into bite-size pieces 1 cup dried cranberries 2 tablespoons toasted sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 2 teaspoons minced onion 1/4 teaspoon paprika 1/4 cup white wine vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil

Celebrate Bastille Day on July 14th with this French Pound Cake recipe. Ingredients 2 1/2 sticks unsalted butter, softened 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 6 large eggs 1/4 cup milk, at room temperature 2 1/2 cups cake flour

Are you looking for a dessert alternative to the traditional Pie this holiday? Dave Matthews Band Chef, Fiona Bohane makes a delicious Maple Pecan Bread Pudding with Fresh Peach Sauce for the band. Give it a try this season! Ingredients 1 stick butter 1 lb. loaf white bread, brioche preferred (other Italian or French bread will work) cut into cubes 5 eggs 1 1/4 cup maple syrup 4 cups half & half 1/2 cup sugar 1 tsp. cinnamon 1 tsp. vanilla 1 tsp. salt 1 cup chopped pecans For Peach…

Ingredients 1 cup Kosher Salt 1 cup Brown Sugar 1/4 cup Black Pepper 1/4 cup Garlic Powder 1/4 cup Chili Powder 2 tablespoons Onion Powder 2 tablespoons Dry Mustard 2 tablespoons Toasted Ground Cumin 2 tablespoons Cayenne 2 tablespoons Five Spice Powder

When it comes to pairing wine with Easter dinner, it’s not as simple as red or white. Many people believe you pair a red wine with red meat, and a white wine with white meat. Although that is true in some cases, we would recommend focusing on how you prepare your meal, and balancing your palate. The cut of the meat, the spices and sauces you cook it with, and how the meat is cooked is really what you’re pairing your wine to. If you are serving lamb or ham this Easter,…

One of the most popular Irish dinners is corned beef and cabbage. While some may prefer to drink an iced-cold beer with their corned beef, true-blue wine lovers would rather not. Corned beef and cabbage is a difficult meal to pair with wine. There are so many factors to consider. Do you lean toward the traditional “what to drink with Irish meals” wine?  Or do you lean toward a wine that pairs best with the foods themselves – the saltiness of the red meat and the overpowering spices and cabbage?…

Ingredients For Scones: 2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface 2 and 1/2 teaspoons baking powder ½ teaspoon salt zest from 1 orange 1/2 cup unsalted butter, frozen 1/2 cup heavy cream 1 large egg 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 heaping cup frozen cranberries1 optional: 1 Tablespoon heavy cream and coarse sugar For Orange Glaze: 1 cup (120g) confectioners’ sugar 2-3 Tablespoons (30-45ml) fresh orange juice