Must-Reads

 
 
 
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1. WINNING FLAVOR TEAMS

Cooking with seasonal vegetables is key, so thanks to Food52 for “The 7 Vegetables To Get Now & the Flavors They’re Happiest With.” As well as being an excuse to roll out more than a dozen delicious-looking recipes—Beet Ravioli with Goat Cheese!—the article features lovely photos showcasing their subjects.

 

2. THE SHAPE OF WINE

Las Vegas sommelier-about-town Jaime Smith can talk about a wine’s flavour, and then some. As explained in Imbibe Magazine’s “Synesthesia: A Rare Condition That’s Become One Sommelier’s Secret Weapon”, when Smith sips he also sees shapes and colours.

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3. WATER SNOB

While you may have noticed that the water tastes different at your friend’s house, or in a different province, you likely never thought about describing it as you would a fine wine. Check out Eater’s “LA’s Water Sommelier Explains Why the Flavor of Your H20 Matters”, about Patina Restaurant Group’s Martin Riese.

 

4. ENDLESS EVENINGS

“Pour more wine,” is tip number 3 in Bon Appetit’s “4 Tips to Keep Your Dinner Party Going All Night Long.” We thought that went unsaid, but it’s worth repeating anyways, alongside three other nice suggestions for hosts who want to make the most of their efforts.

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5. STORE MORE

You may not be going on a long Antarctic expedition any time soon, but the long winter will be upon us soon enough. For “How to Cook and Freeze a Huge Batch of Food for Autumn, The Globe and Mail talked with Wendy Trusler, a former camp cook at Project Antarctica II, about doubling and tripling recipes.

 
 
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