A Jim Click Business Community Network
Sarah Wilkins
How we’re drinking Sicily
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, 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
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
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
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
Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Recipe adapted from Around My French Table by Dorie Greenspan.
Featured in: Dorie Greenspan’s Secret Quiche Ingredient
Source:: Wise BitesIII
Source:: Wise Bites
The zest and segments, sometimes called supremes (see: How to Segment Citrus), of four types of in-season citrus enliven shaved fennel and charred squid in this winter salad. The dressing is made with the citrus juices and an entire puréed poached lemon. Sugar tames …read more
Source:: Wise BitesIII
