I've heard that particular types of wine are good matches for particular types of food. I'm fairly new to wine being served with a meal I prep
I am no sommelier, however I understand that while drinking or tasting wines a suitable matching food-stuff (be it a cheese, herb, etc) should be paired to full
I really love cooking the "main feature" of a meal... I love doing the meat - steak, chicken breasts, you name it, I love it. But when it comes to making the
What fruit pair well with spinach? This is for a cold spinach-based salad rather than cooked spinach, but I'd be interested in warm spinach too.
I'm trying to figure out if there's a sort of "etiquette" to it, like there is with wine. Obviously, some sandwiches just "go" with a certain bread, like cream
Why do fatty foods tend to go with acids? Mayonnaise and hollandaise contain lemon juice, and fatty fish tends to be served with lemon. Barbecue pork and pork
I'm arranging a cheese tasting for 10 adults in a few weeks, mostly hard Italian cheeses, and I'm wondering what to serve with it? I want the
I have a lot of bananas, but I don't particularly like bananas. I would like to try using them, but I want to use them in a more savory appli
I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?
I am trying to create a few new recipes and I am stuck on what other ingredients (flavours) would go well with espresso in a baked item.
I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian colesla
On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following. About a year ago I found this great reci
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I r
In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garn
One of my favorite dishes is steak tartare with fried bread, garlic, capers, beets and raw egg yolk. I would like to try chicken tartare (food safety issues asi
I'm going to be boiling some pork knuckles. What type of sauce would be a good pairing? I am guessing that because pork knuckles are fatty, t
I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particu
It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline. Are th
I regularly make spicy Indian meals, but have been unable to find a cheese that pairs well. Does anyone know of one?
Cobbler filling is simple - strawberries, rhubarb, splenda (sucralose) and some orange zest. Are there any other spices or ingredients that wo