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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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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 12, 2016,

Cooking

Rosé Pairings

Dry rosé wines, both locally and internationally, just get better and better. Here are links to my ten most recent pairings in the Santa Rosa Press Democrat.

One of many wonderful dry rosés from Sonoma County

As I say in my posting of links to a couple of dozen Sauvignon Blanc pairings, any pairing of food and drink is a snapshot in time, influenced not only by the natural compatibility of the drink but also by the entire environment, including how you feel and who your companions are. And 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.)

Lasseter Family Winery 2015 Enjoué, an exuberant Provençal-style rosé, with Wild Salmon with Tzatziki & Cucumbers

Sidebar 2015 Russian River Valley Rosé with Almost-Traditional Hawaiian Ahi Poke

Vaughn Duffy 2015 Rosé of Pinot Noir with Pan Bagnat

Quivira 2015 Dry Creek Valley Rosé with Chèvre & Strawberries on a fresh baguette

MacPhail 2014 Sonoma County Rosé of Pinot Noir with Sonoma Salad Niçoise

Lasseter Family Winery 2014 Enjoué with Watermelon, Bacon, Feta, & Arugula Salad

Quivira 2014 Dry Creek Valley Rosé with Smoked Trout Chowder

Red Car Rosé of Pinot Noir with Spring Tabbouleh and Ruby Grapefruit Vinaigrette

MacPhail Family Wines 2013 Rosé of Pinot Noir with Shoyu Chicken

Bucher Vineyard 2013 Russian River Valley Rosé of Pinot Noir with Golden Beet Salad with Feta & Ruby Vinaigrette

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