Six years ago this spring I ordered a fish for its side dish in a restaurant in Charleston, S.C., and I have not been the same since. What was described simply as “creamy grits” on the menu was beyond ...
This recipe was made using a nonvintage $5.99 tawny Port (that reminded me of long-abandoned Halloween candy) and with a 20-year-old tawny Port with scents of walnut, leather and honey. The difference ...
Fall has always seemed an especially sweet season for me. When I was a kid I’d get a thrill seeing the neatly lined up boxes of fresh pencils and rows of unmarked notebooks in the stores. Not to ...
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