The TableHow to Pair Wine with Food: What Thirty Years of Dinner Taught Me
You don't need a certification or an expensive bottle. You need to know three things, and they take about five minutes to learn.
Dining
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The TableWhat Is Mole Sauce (And Why the Real Thing Takes All Day)
What is mole sauce? The honest answer is that it's not one thing. The real version takes all day, and the difference is worth understanding.
The TableWhat Is Mezcal, and Why Elena Was Drinking It Before I Paid Attention
The real difference from tequila is not the smoke. It's everything that happened before the smoke.
DiningWhat Is a Sommelier (And Why You've Been Pretending Not to Need One)
The person with the wine list is trying to help you. You're allowed to let them.
The TableWhen the Good Cheap Place Closes
The sign came down on Zarzamora Street, and the neighborhood lost something it can't replace.
LivingBest Bourbon for Beginners: Start Here, Not There
You don't need an expensive bottle or anyone's permission. You need a glass, a porch, and about twenty-five dollars.
The TableThe Best Scotch Under $100 Is Better Than You Think
I came to scotch late, skeptical of the price and the pretension, and found that neither was required.