As you'll see in the entertaining section today I've come up with the idea of throwing a hot dog party and here's a recipe for a basic chilli to go with it. You could of course use a more authentic recipe (without beans) but authenticity isn't the point of hot dogs. They're basically fun food.
Like many popular dishes chili con carne (aka chilli con carne) has many different versions - some mild and child-friendly, others much more spicy and assertive and often a little smokey. Beer in many way seems the best option but a big hearty red will see you right too:
You may be unconvinced about the wisdom of incorporating chilli into achocolate cheesecake, let alone accompanying it with Merlot but bear with me!
If you’re lighting a few fireworks for the kids (or yourselves, of course . . . ) tonight and hanging round in the cold you’ll need some warming food and a good chilli hits the spot perfectly
When I read Mark Hix recipes in The Independent today they were so challenging that I nearly gave up but as everyone else seems to be writing about asparagus today and I’ve done a lot on asparagus recently there was no other option . . .
Scallops are normally a sure-fire match for chardonnay so it was quite a challenge to think of some alternatives for Skye Gyngell’s inventive recipes in the Independent on Sunday today.
If you happen to be an ardent Pinotphile, as I am, an invitation to the annual International Pinot Noir Celebration (IPNC) is of the same order as an invitation to a lock-in at the sweetie shop. For an entire weekend every July, hundreds of Pinot lovers, professionals and amateurs alike, throng the Linfield College Campus in the heart of Oregon’s Willamette Valley in order to talk about Pinot Noir – and taste it – with the men and women who make it.
Thanks to the Argentinians, everyone associates Malbec with steak and that’s a great pairing but with Malbec World Day coming up this Wednesday maybe it’s time to stretch your wings and give some other dishes a try. Here are a few ideas:
With the World Cup in full swing you might be thinking about cracking open a bottle of South Africa’s own red, Pinotage. But what to eat with it? Here are a few ideas based on my trip earlier this year.
If you’re used to choosing wine - or other drinks - to match with meat or fish you may be flummoxed when it comes to chosing one for vegetarian friends. But as I explain in my Guardian column today it’s a question of finding out how the wine is made - and in particular whether any animal-based products have been used in the fining process.
Vegetarians often get overlooked at this time of year so if you’re vegetarian yourself or cooking for one here are some perfect pairings for some delicious festive recipes from the web.
If anyone can make Aperol - the Venetian Campari drinkalike - fashionable it's Russell Norman of Polpo, Polpetto, Spuntino and now Da Polpo - four of the coolest (and smallest) restaurants in London. Admittedly bitters are not to everyone's taste - they are...well...bitter but I find Aperol fruitier and easier to drink than Campari. The traditional way to serve it as as an Aperol spritz topped up with Prosecco and a whoosh of soda water - the perfect way to recover when the Tube is at its hellish steamy worst.