Food & Wine

I had some questions about our pheasant dinner, so here’s a step by step rundown. Put down a sheet of foil, and a slightly smaller piece of parchment paper. Fold over the edges as shown. Toss on your thinly sliced potatoes. Add herbs generously (that’s al

A beautiful and tasty moment

We prepared some special dinners tonight, to use up a few pheasant breasts and a few bottles of Pinot Noir. I found a recipe that sounded reasonable and rewrote it to my specifications: PHEASANT BREAST EN PAPILLOTE W/CIDER, GARLIC BUTTER & VEGETABLES The

Leaving you all with 2 photos. About last night: 69 Angelus. 74 Poyferre. 88 Baron. 95 Jaboulet Patek ref. 3940r (shot taken this PM) HAGWE Gatsby

From Ireland, if I recall correctly. We got these in a big wholesale fish market in Croydon I think. When we were living in Surrey. Quick rest on the barby Huge! Fish in foil NOT happy Parsley, horseradish, lemon on ice Gary digs in, with a cold beer, hot

A few minutes in a hot oven to encourage them to loosen up, and it’s slurping time. silicone baking molds hold the oysters and retain nectar Chewy baguette was almost wiped out, soaking up the liquid. We had Blue Point (East coast) Phantom Creek from Bayn

My wife says it passed with flying colors. 😂 Geross.