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.
Winter is coming (and no, I’m not talking about "Game of Thrones"). This means you should buy wine in large amounts, not because you’ll be drinking more, but because going outside - especially if you live in the Northeast - just won’t be pleasant. Conveniently, most wine stores offer case discounts on wine; usually 10 percent. On a case of $12 bottles, that translates to a bottle free, and change.
To keep everyone from driving out into the sleet, snow and the dreaded “winter mix” - which sounds like a snack food but is really just wet, cold stuff blowing in your face - simply because they’re out of wine, here are four great less-than–$12 bottles to buy by the case, and one not-quite-that-cheap-but-still-a-steal Pinot.
Biting into a piece of fried potato dough drizzled with glaze can be a religious experience in Portland, Maine. A visit to a funky new dive called The Holy Donut has become a weekly, or sometimes daily, ritual for customers craving a fix of flavors ranging from sweet potato ginger to roasted pistachio.
“I’m trying to convince myself it’s not a sin to eat donuts,” says regular Nathan Hagelin as he takes the first bite of the shop's seasonal apple cider flavor.
“Everybody wants it. They think they can’t have it, but we tell them they can,” says owner Leigh Kellis. Traditionally the poster child of unhealthy treats, donuts here are made with all natural colors and flavors, local Maine ingredients and no preservatives.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
If you give a moose some mousse, he is bound to want a spoon - November 30 is National Mousse Day!
Mousse is a French word that literally means "froth" or "foam," in reference to the dish's light, airy texture. The key to its pillowy disposition is folding in beaten egg whites or whipped cream.
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Interested in trying terrapin? A handwritten recipe from the mid-1800s on how to stew those adorable aquatic turtles might just do the trick.
“Remember to remove the toe nails,” reads the weathered, barely legible recipe card.
The staff at the University of Iowa Libraries scanned and uploaded this recipe, along with thousands of others, from handwritten American and European cookbooks from the 1600s to the 1960s.
This is the latest effort by the University of Iowa Libraries to transcribe history through the power of the internet, and it’s a rare opportunity for both serious historians and food lovers alike to get a taste of bygone times.
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