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You learn to cook so you don't have to rely on recipes — Julia Child
Julia is right, of course, but if you didn't learn to cook when you were a child you have to start somewhere. I began teaching myself to cook when I was six or seven and received my first cookbook for my eighth birthday. I loved the process of cooking at least as much as the final results, and sometimes more so. It was the exploration of ingredients, the alchemy of transforming them, and my growing ability to make foods taste delicious that enchanted me.

If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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Julia is right, of course, but if you didn't learn to cook when you were a child you have to start somewhere. I began teaching myself to cook when I was six or seven and received my first cookbook for my eighth birthday. I loved the process of cooking at least as much as the final results, and sometimes more so. It was the exploration of ingredients, the alchemy of transforming them, and my growing ability to make foods taste delicious that enchanted me.

If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I'm here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.

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Aug 20, 2016,

Cooking

Pinot Noir Pairings

Pinot Noir has a reputation as a wily grape that produces what may be the finest wines in the world, wines with an allure that is both sensual and sexual. The reputation is well-deserved. Here are 17 of my most recent pairing columns, along with a link to special blog post about one of my all-time favorite pinots.

As I say in my posting of links to a couple of dozen Sauvignon Blanc pairings and about a dozen Rosé pairings, any pairing of food and drink is a snapshot in time, influenced not only by the natural compatibility of the food and its accompanying beverage but also by the entire environment, including how you feel and who your companions are. A case can even be made for music having a profound impact on how a wine tastes. As always, use these links and descriptions for inspiration; you do not need to search out the specific wine, which may no longer be available anyway. (The links will take you to the full articles, where you’ll find descriptions of the wine, the range of foods that it flatters, and a recipe.)

You can read my ode to pinot noir, Sex & a Single Grape here.

Copeland Creek 2005 Pinot Noir with Williams Ranches Rack of Lamb, Roasted Asparagus, Roasted Spring Onions, and Potato Puree.  Copeland Creek was a project of Don Baumhefner, who knows pinot noir as well as anyone and who has made some of my favorites. He no longer has access to Copeland Creek Vineyards but he is making outstanding sparkling wines.

Bucher Vineyards 2014 Russian River Valley Pinot Noir with Sweet Onion Galette

Olema 2014 Sonoma County Pinot Noir with Slow-Roasted Salmon Salad & Tarragon Vinaigrette

Cherry Tart 2014 Pinot Noir with Early Summer Fattoush with Cherry Tomato Vinaigrette & Yogurt Tahini Sauce

Iron Horse Vineyards 2013 North Block Pinot Noir with Black Chanterelle Risotto

Edna Valley Vineyards 2014 Central Coast Pinot Noir with Beef & Winter Squash Soup

Freeman Vineyard & Winery’s 2013 Russian River Valley Pinot Noir with Carrot Salad with Black Olives, Pecans, Pomegranates, and Feta

Husch 2013 Anderson Valley Pinot Noir and a Composed BLT Salad

Inman Family Winery 2013 Russian River Valley OGV Estate Pinot Noir with Sausage, Rice & Bean Sald with Warm Bacon Vinaigrette

Decoy 2013 Sonoma County Pinot Noir with Eggplant Polpettine & Yogurt Tahini Sauce

MacMurray Ranch 2013 Russian River Valley Estate Vineyards Pinot Noir with Wild Pacific King Salmon with Beets, Morels, & Brown Butter

La Crema 2013 Sonoma Coast Pinot Noir with Dried Cherry Gremolata

Three Sticks 2012 Sonoma Coast Gap’s Crown Vineyard with Wild Mushroom Polenta

MacRostie Russian River Valley Pinot Noir with Slow-Cooked French Onion Soup

Truchard 2012 Carneros Napa Valley Pinot Noir with Malaysian Chicken Rice

Kenwood Vineyards 2012 Russian River Valley Pinot Noir with Hamburger Slides & Pinot Noir Butter

La Crema 2012 Los Carneros Pinot Noir with Slow-Cooked Salmon, Bacon, Fried Tomatoes & Beurre Rouge

Pfendler Vineyards 2012 Sonoma Coast Pinot Noir with Flageolets & Lamb Shanks

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