For Austria-born chef Wolfgang Puck, drinking some of the world's top wines is just part of the job. In this interview with Wine Spectator, Puck discusses his interest in wine, Spago's wine program and his "dream" wine for his own consumption -- the 1900 Margaux and the '47 Cheval-Blanc.
The New York Fancy Food show provides an opportunity to sample new flavors and ideas from around the world, according to one writer. He discovered that a number of ingredients, spices and condiments will be available this year, from India's garam masala to spiced chocolate, as well as Amazonian super fruits, including acai and goji berries in trail mixes, ice cream, candy bars and juices.
An increased emphasis on nutritious school meals over the last two years has led to significant improvements, reports the School Nutrition Association. Ninety-seven percent of schools offer fat-free or low-fat milk, and 81% offer yogurt and yogurt drinks, a 2007 report by the association found.
Buffalo is becoming an alternative red meat, after the buffalo ranching market collapsed in 2000 amid a lack of acceptance for the meat. Now, buffalo meat, or American bison, is receiving praise from chefs, environmentalists and nutritionists, as demand for the meat continues to rise.
Melissa Clark was first introduced to eggplant salads when a friend invited her to taste one in high school. She has made many versions since then, all cold with intense flavors, and she recently determined that adding crispy, juicy vegetables helped avoid the usually mushy texture.