Dill adds a fresh flavor to this Maharashtrian-style dal.
Source:: Wise BitesIII
Spiced Dal with Peanuts and Dill
By David Shaftel
…read more
How we’re drinking Sicily
Special Sauce: Marco Canora on Keeping Calm Under Fire
By Ed Levine 
“People talk about catching the bug, and I caught it, man,” says James Beard Award–winning chef Marco Canora of his culinary career. On this week’s episode, Canora discusses what he thinks restaurateurs and diners misunderstand about the service industry. You’ll learn …read more
“People talk about catching the bug, and I caught it, man,” says James Beard Award–winning chef Marco Canora of his culinary career. On this week’s episode, Canora discusses what he thinks restaurateurs and diners misunderstand about the service industry. You’ll learn …read more
Source:: Wise Bites
Barolo Chinato: The Ultimate Italian After-Dinner Drink
By Maggie Hoffman 
You aren’t alone if you’ve never heard of Barolo Chinato; it’s certainly not as ubiquitous as Italian vermouth or bittersweet liqueurs like Campari, Averna, or Fernet. In terms of flavor, chinato is somewhere between vermouth and amaro, but the best chinati …read more
You aren’t alone if you’ve never heard of Barolo Chinato; it’s certainly not as ubiquitous as Italian vermouth or bittersweet liqueurs like Campari, Averna, or Fernet. In terms of flavor, chinato is somewhere between vermouth and amaro, but the best chinati …read more
Source:: Wise Bites
Our New Favorite Sicilian Wine
By Bruce Schoenfeld 
Sarah Wilkins
They call winemaking an art, but Natalia Simeti wasn’t buying it. Her idea of art meant …read more
Source:: Wise BitesIII
On the Menu Live, Tucson’s Food-Centric Radio Program, Moves to 104.1 KQTH FM
By Theresa Delaney
On the Menu Live, also known as Tucson’s “most delicious hour on radio,” has moved from KEVT 1210 AM to 104.1 KQTH FM. Starting March 5, the show will air live every Saturday from 5 to 6pm. The popular radio show brings listeners news and updates on Southern Arizona’s growing food scene, and frequently broadcasts …read more
Source:: Wise Bites
The Real Way to Drink the Caribbean
By Sarah Baird 
Drink your fruit
After a spice-heavy dinner in Barbados last winter, thick with caraway and scotch bonnet peppers, I …read more
Source:: Wise BitesIII
Small Towns, Great Seafood: Where to Feast on Mussels Along England's Norfolk Coast
By Anne Bramley 
Pamela Farrell
Mussels from the White Horse Inn
Under the low-slung winter light that embraces England in January, I pick my way …read more
Source:: Wise BitesIII
The Magic of Making Mush for Dinner
Our New Favorite Cooking Tools
The Easiest Way to Make Potstickers at Home
By Farideh Sadeghin 
Another year gone by, another Chinese New Year to celebrate. There are all kinds of traditions that come along with the celebrations, but my personal favorite involves making dumplings and eating lots of them. In some Chinese traditions, dumplings are made to resemble yuanbao—gold …read more
Source:: Wise BitesIII