Blackened Halibut with Spring Succotash, Lemon-Herbed Rice, and Lemon Beurre Blanc | Chef Matthew’s Corner

Early spring is one of my favorite moments in the kitchen. Winter cooking starts to loosen its grip, the markets brighten up, and seafood takes center stage again. This dish brings together a Louisiana-inspired blackening technique with Pacific Northwest halibut and…

Elevate Your Charcuterie by …

Elevate Your Charcuterie by Serving It with the Proper Wine

Elevate Your Charcuterie by Serving It with the Proper Wine

WHAT’S NOT TO like about a selection of meats, cheeses, olives, and marinated vegetables on a charcuterie tray? It’s easy to prepare, offers great variety, looks beautiful, and is meant to be shared in the company of others. With so many wonderful foods to choose from, selecting a wine or two to serve along with it should be a relatively easy task, right? Three words: proceed with caution. The variety of items on a charcuterie tray can, in fact,…

STEAKS, SEAFOOD, AND SIPS

STEAKS, SEAFOOD, AND SIPS

STEAKS, SEAFOOD, AND SIPS

When selected with care, drink pairings have the potential to exchange and extend the flavors of an already-delicious meal.