Soup’s on!

Autumn air means soup for supper. With butternut squash, use clam juice instead of the classic chicken stock. You will be shocked by this subtle substitution.

Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft.

Saute in abundant butter one onion or some shallots, chopped. Scoop out the squash into a blender, and empty the saute pan into it. Pour in a bottle of clam juice, and add enough water to process into a soup-like consistency. Taste and season with sea salt.

Avocado Love

I love avocado as much as anyone. See my post “Ah, the avocado!” for a simple preparation in place of merely smearing it on toast.

Clay Containers

Are amphorae, an ancient form of wine storage, returning as a purer way to produce wine?

When in Burgundy

Here is the latest 36 Hours from The New York Times. See my posts “Ma Cuisine,” “Maison Joseph Drouhin,” “Lameloise,” “Bernard Loiseau,” and “La Maison Maille” for more hours (photos are from Musee du Vin in Beaune).

The Shape of Things to Come

Read about bottle shapes in my Wine 101 column in Wine Tourist Magazine:

Cloud Nine

Try serving creme fraiche, a thicker version of heavy cream, instead of whipped cream or ice cream on those plentiful fruit pastries floating around.

A Case of Local Wine

In my Wine 101 column in Wine Tourist Magazine, I make a case for drinking local wine:


What does it mean? See my Wine 101 column in Wine Tourist Magazine:


Where is this place? Find out in my Wine 101 column in Wine Tourist Magazine:

Provencal Rose

Learn more about this special wine in my Wine 101 column in Wine Tourist Magazine: