Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
We all have special memories of Easter. For me, it’s running through the playground on a balmy day in Houston, hunting for brightly colored eggs, all the giddy happiness of childhood fizzing through my seven-year-old brain. For my brother, oddly enough, it was having nightmares about the Easter Bunny, who appeared in his dreams as a seven-foot rabbit with huge fangs.
Such, such were the joys. (He turned out fine, in case you’re curious.) Regardless, certain foods are distinctly associated with this holiday, whether for secular or religious reasons, and so here are a few quick suggestions of what wines might best accompany them.
CNN photojournalist John Bodnar is a second-generation Slavic-American whose grandparents emigrated from Eastern Slovakia, and his mother’s Carpatho-Rusyn ethnicity is the prominent influence for his cultural and family traditions. Previously, he wrote about haluski.
Spring in Western Pennsylvania was all about the sounds of the birds, the smells of renewed life, and sights of the buds and green surrounding us. All of this seemed to happen suddenly, and with these changes we knew that Easter was soon upon us. The traditions of my mother’s Byzantine Catholic and my father’s Roman Catholic church were prevalent in our lives, and the sound and smells of these traditions were as stunning as spring.
British celebrity chef Heston Blumenthal has long been on a mission to stir his countrymen's culinary senses but the gastronomic pioneer has now turned his attentions to an altogether more complex problem - rustling up gourmet airline food.
Blumenthal was in London this week to launch British Airways' new in-flight Olympic menu, which he has helped create alongside Michelin star chef Simon Hulstone.
The luxury fare - which includes dishes such as "Rillette of mackerel dressed on a pickled cucumber carpaccio with sour dough croutes" - will be served on all BA flights for the duration of this summer's Olympic Games.
Read the full story: "Celebrity chefs create mile-high menus"
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Ashley Strickland is an associate producer with CNN.com. She likes tackling English toffee, sharing people-pleasin' pizza dip and green soup, cajoling recipes from athletes and studying up on food holidays.
It’s the cookbook we don’t have to pull off the shelf, because it’s already open on the counter, turned to the beginnings of the next awe-inspiring meal.
It is also the book that provides the Augusta hostess with a week of recipes for the Masters Tournament. But for golfers, restaurants, resorts and families all across Georgia, it’s a scrapbook of the dishes that bookmark our lives.
In January 1988, my Aunt Edna gifted Mom with the green, plastic spiral comb-bound cookbook compiled by the Junior League of Augusta, Georgia, in 1977, creatively titled “Tea-Time at the Masters.” My mother not only rediscovered her favorite squash casserole within its pages (once thought lost forever), but recipes to start and build a family with - apropos, because I was born just a few months later in April.
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