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.
As Christmas approaches, we’re now at the start of the mad scramble that those among us who are disorganized endure every year. Sure, people we know - elderly mall-going aunts, hyper-organized mothers, friends with way too much time on their hands - have already finished their gift shopping, but those people are annoying. And, they probably got you a sweater anyway.
So, for the lackadaisical, type-B, fun people of the world, how about a few wine gift suggestions? After all, we may be a disorganized bunch, but we do know how to improve a party.
For most of us, sitting down to a multi-course dinner prepared by a famed chef is a special occasion. Very special.
But there are some parts of the world where premium food and wine are such essential parts of daily life that it’s not unusual to be treated to such an experience every day - without going broke in the process.
Take San Sebastián, on northern Spain’s Bay of Biscay coast, just 20 kilometers from France.
Known as Donostia in the Basque tongue, the city says it has more Michelin stars (a total of 16) per square meter than any other place in the world.
Read the full story on CNN Travel: "San Sebastian's amazing Michelin street dining"
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
We're tap dancing with delight - December 17 is National Maple Syrup Day!
This sweet-water sap shouldn't be stuck with just waffles and pancakes. Try it in a latte, mix it into a toasty winter cocktail or even add it to spaghetti, as Will Ferrell notoriously did in the holiday favorite “Elf.”
The world lost an important teacher, poet and excellent, barbecue-loving soul this weekend in the form of Jake Adam York. He passed away at the age of 40 from the effects of a massive stroke, and we can't help but think about having heard him read his stunning work in person this past October at the Southern Foodways Alliance annual symposium in Oxford, Mississippi.
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