AltWeeklies Wire
A Goat Cheese Primernew
What most people think of as goat cheese— chèvre—is a simple, fresh cheese that is versatile and freezes well. However goat milk can be used to make a huge array of cheeses, says Kathryn Spann, co-owner of Prodigal Farm in Rougemont, including styles that can't be made with cow milk...
INDY Week |
Lisa Sorg |
03-26-2014 |
Food+Drink
Tags: goat cheese
How to win a hot pepper-eating contest (and still lose)new
Our very own Music Editor, Grayson Haver Currin shares the trials and tribulations of his latest victory.
INDY Week |
Grayson Haver Currin |
03-05-2014 |
Food+Drink
A skateboarder turned winemaker mixes tradition with experimentationnew
Kenny Likitprakong, a former skateboarder, might be the Will Oldham of wine.
INDY Week |
Adam Sobsey |
02-12-2014 |
Food+Drink
Gewürztraminer: It's in your facenew
Given its tropical character and its warmth, gewürztraminer is most appropriate in winter.
INDY Week |
Adam Sobsey |
01-09-2014 |
Food+Drink
Tags: gewürztraminer
What to pair with dessert winesnew
Dessert wines can be far more complex and satisfying than any solid dessert—and they're fat-free, too.
INDY Week |
Adam Sobsey |
12-11-2013 |
Food+Drink
Tags: Dessert Wines
How to eat seafood responsiblynew
Monterey Bay Aquarium's Southeast seafood consumer guide for fall/winter 2013 (printable pocket guide and mobile app available)
INDY Week |
Staff |
10-02-2013 |
Food+Drink
Don't rob your wine of its ability to maturenew
The greatest asset of wine is the same as the greatest asset of humans: the ability to grow into a better version of ourselves over time.
INDY Week |
Adam Sobsey |
09-11-2013 |
Food+Drink
Searching for the sugar of yesteryearnew
Fortunately, many small companies still make forgotten cult candies. Here are several places in North Carolina's Triangle where you can find these lost items.
INDY Week |
Craig D. Lindsey |
09-11-2013 |
Food+Drink
The secret to the perfect summer drink is the copper cupnew
The Moscow Mule, first concocted in the 1940s, became the signature drink at the Cock 'n Bull on the Sunset Strip, where stars frequently had their own copper cups waiting behind the bar.
INDY Week |
JP Trostle |
09-04-2013 |
Food+Drink
Tags: summer drink recipes
What you mean when you order a "dry" winenew
We ask the word "dry" to do sensory work for us, using it as a catchall for any number of preferences.
INDY Week |
Adam Sobsey |
08-14-2013 |
Food+Drink
Tags: Dry Wine Meaning
Raise a toast to Champagne's sparkling personalitynew
The best thing about Champagne? It can be drunk morning, noon and night, and in all four seasons.
INDY Week |
Adam Sobsey |
05-14-2013 |
Food+Drink
Tags: Champagne
Foodopoly lifts the veil on our food systemnew
Wenonah Hauter's book examines the history and political machine behind agribusiness consolidation, the pharmaceutical industry, factory farming, food safety and even the co-opting of "organic."
INDY Week |
Lisa Sorg |
05-10-2013 |
Food+Drink
Sustenance and survival: the story of Yamazushinew
No comparison, no competitor: Serving a grandiose eight-course Japanese tasting menu and seating only 10 diners per night, a meal at Yamazushi is unrivaled by any other restaurant in the area.
INDY Week |
Victoria Bouloubasis |
05-02-2013 |
Food+Drink
What to pair with Rieslingsnew
Kabinett? Spätlese? Ah, those confusing German wine labels. It's not as complicated as it seems, but if you're daunted by the nomenclature—and by sweet wines, generally—start out simple.
INDY Week |
Adam Sobsey |
04-10-2013 |
Food+Drink
Mincemeat: the Darling Mutt of Piesnew
"Hi, this is Lauren, Eric Hodge's wife," began the voicemail. Drawing out every word, she declared: "I'm calling to defend the mince pie."
INDY Week |
Victoria Bouloubasis |
12-06-2012 |
Food+Drink
Tags: Mincemeat pie recipe
