There is a time and a place for certain wines. Sometimes, you just don't feel like a heavy Burgundy. Or other times, a Bordeaux is exactly what the evening calls for. Whether you're having a party or simply feel like sipping on something while watching TV, Sarah Tracey of The Lush Life has the right wine for the occasion.
Our parents pleaded with us to take skiing and tennis lessons when we were kids, to no avail. We knew just enough about those sports to get by in them, and that was plenty for us. One great insight we've achieved in adulthood -- finally! -- is that the more we throw ourselves into our pursuits, the more fun they become.
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek. A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.
Float cranberry ice cubes for a more festive punch bowl -- drop 1 or 2 cranberries into each ice cube mold before filling with water and freezing. This recipe comes from Sas Stewart of Stonecutter Spirits
The meat can be cooked through step three up to three days in advance. Let it cool in the liquid in the pot, refrigerate, then transfer the pot to a 350 degrees oven and heat through, about 45 minutes, before straining the liquid and serving the dish.
Our contributors know a thing or two about imbibing: Anne Becerra was the first woman in New York to become a certified cicerone (a.k.a. beer sommelier); the Hella Bitter boys run a successful bitters brewing company and cocktail brand; Sarah Tracey is an expert at City Winery New York; and that's only naming a few! Here are their suggestions on what to drink during the hot summer months.