We may have become very sophisticated about food these days, but we’re very childish about dining.

STBNY hits the road (vicariously) through this guest post from Orvieto. Pesto, pigeon and deconstructed tiramisu. Try not to get jealous.

It’s considered uncool to stick an ice cube in your glass of wine. But what about making a wine slushie? That’s another matter altogether.

Happy anniversary to me and Paul! We celebrated with a fantastic dinner at Blue Hill Stone Barns, where we ate and drank well — and did a little inter-species mingling.

One of the highlights of my recent college reunion weekend was a trip to the Yale Farm.

As I mentioned in my Argetsinger Vineyard post, Lisa Hallgren’s breakfast tart was the culinary highlight of the weekend. Here, at long last, is the recipe.

Meet my favorite accompaniment to champagne — an easy, elegant, delightfully fishy salmon spread.

I am a big fan of cooking meat with white wine. Its acidity and freshness nicely balances the richness of the meat, particularly in slow-cooked beef and lamb dishes, and opens up new pairing possibilities.

One of the best-known food and wine matching “rules” is white wine + fish, red wine + meat. While there are some exceptions on both sides (salmon + Pinot Noir and choucroute garnie + Alsatian Riesling are both winning combos), in general, it’s not a bad rule of thumb — especially on the fish side.

I’m about to turn 37 (yikes), and the older I get, the less tolerance I have for bullshit — especially when it comes to restaurants. I was really looking forward to our trip to France as a return to restaurant sanity.