Food & Drink Newsletter: Thursday January 8, 2015

Discovering anew the age-old satisfaction of preserving Today people are willingly cooking, eating and preserving as their ancestors did for health, economy, flavor and DIY satisfaction. Yes, you can! Continue reading » 3 softly textured wines to enjoy with poached salmon You won't believe how tender these salmon fillets turn out; they're like fish pudding. It's also a good reminder that sometimes the best wine simply pairs up with the texture of the food. Crab pasta dish shines with humble wine companions Continue reading » Drinking and choosing a mescal, tequila's smoky cousin Mescal is actually a type of tequila, but the liquors have distinct flavor profiles even though both are made from agave, a Mexican succulent. Mescal has a smoky flavor and tequila does not. Getting to know mescal, tequila's smoky brother Get cooking » Rosemary roasted potatoes Jam-filled granola bars Shrimp de Jonghe
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