Fromagination
It’s easy to become stubbornly secure in the idea that the best cheeses can only come from some place that’s accessible through a transatlantic flight … or your local artisanal cheese shop. But there are nooks of American cheese crafting that are showing signs of the grace that has long since been left to the Europeans.
Bringing Morocco to Manhattan
Ever since he came to the U.S. in his early 20s, to work for Disney’s Epcot Center, Karim Bouskou has considered himself a cultural representative for Morocco. Twenty years later, he’s serving up authentic cuisine to residents in Inwood, Manhattan’s northern-most neighborhood.
Victuals & Vittles: The Humble Weblog
Quick recipes and ideas, wine notes, and random musings from the HG staff. This blog is updated several times a week, so please come back and visit in between our monthly editions.
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Underground (Guerrilla?) Restaurants
0 comments | August 27, 2008
Butcher a boar? Sample a four-course meal crafted with local ingredients in the comfort of a stranger’s home? Meet like-minded foodies? In the “anti-restaurants” cropping up around the country, you can do just that, a NYT piece explains.
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Paul Jacqueson Rully 1er Cru Pucelles 2006
0 comments | August 22, 2008
To shed some light on a father-and-son team that has spent the last 70 years toiling the earth and ending each day with good food and wine: Why can’t we extend the same luxury to ourselves?
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Your Vote Matters: Which Comfort Food Should Food Bloggers Dish Up?
11 comments | August 18, 2008
I’ll be facing off with 4 other Washington-area food bloggers in Battle Comfort Food — and we want to know what dish YOU think is the perfect fit.
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Tackling the Tomato
1 comments | August 14, 2008
I’ve been kicking it with the tomato like Bruce Lee.
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How to Avoid Food Poisoning While Traveling
2 comments | August 12, 2008
I travel quite a bit to random and far-off places, and I am proud to state that the only time I’ve had the misfortune of food poisoning was from a bad chicken wing in DC.
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Sylvain Pataille Marsannay Clos du Roy '05
0 comments | August 2, 2008
I imagine most of you are on some extravagant vacation and care little to hear about the business of wine at this moment, but for the diligent ones who want to ensure their fall meals are amply enriched by perplexing aromas, tune in.
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Episode VII: Beer and Pizza: It's Not Just for Frat Boys Anymore
0 comments | August 1, 2008
Three choices for a beer-pizza love affair: late-night mischief, a quick afternoon slice ‘n’ pint, and a homemade grilled pizza with company.
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The Wine Leading the Blind: All Things Burgundy, and Kir Royales
2 comments | August 1, 2008
We’d be remiss to leave out mention of the region’s famous kir and kir royale, widely served as a gratis aperitif cocktail in restaurants across Paris and Dijon.
In This Issue:
Humble Gourmand Recipes
- Arugula Salad with Prosciutto
- A delicious warm-weather dish, gorgeous when served on individual plates.
- Boursin Burgers
- Caramelized onions and mushrooms plus Boursin, tomatoes, and beef equals pure early-summer grilling nirvana.
- Mouthful of Mocha Cupcakes
- A luscious, moist cupcake filled with espresso buttercream and topped with dark chocolate frosting.
The Wine Leading the Blind
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- Perrier-Jouet NV Grand Brut
- The initial sip was crisp, dry, fizzy, exciting — and the flavor kept on going
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- Domaine Carneros Brut '04
- Featuring the creamy depth that only a California-ripened grape can lend
Brew's Clues
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- Equihops
- A dark amber beer displaying balanced, full hop flavor
The Humble Reviewer
- Caracas Arepa Bar (New York)
- Incredibly fresh arepas in tight East Village quarters
- Figs (Philadelphia)
- A novel, inexpensive brunch eatery