"malbec" news and stories

• 10-12 months of ripened goodness with Peau Rouge cheese -- "Intense but not sharp, the savoury taste is balanced with fresh, fruity notes."
• Recipe: Pan-Fried Salmon Potato Cakes.
• Thick wine bottles: a sign of class, or a new faux pas? Probably the latter. New thinner bottles are being manufactured to be more environment-friendly.
  
• Mad for mmmmmmmmmmmm Malbec.

The Minimalist teaches you how to put meat in its place: as an accent or side dish.

Lee Schrager, director of the South Beach Wine and Food Festival, is a celebrity chef wrangler.

Rising food costs are driving Americans to grow their own vegetables.

Eric Asimov convenes a panel to taste 25 Argentinian malbecs under $25.

Falafel made with canned chickpeas. With recipe.

A writer's Chinese-born and raised children are far more adventurous eaters than he. Fried scorpions, anyone?

Father's Day ideas: golf ball-shaped corn holders. Corny.

Source

As you might expect, the pre-Valentine's edition of the New York Times' Dining & Wine section is rife with sweets and other indulgent things:

• Exploring single-origin chocolates.
• A profile of chef David Kinch.
• Mark Bittman makes Steak Diane.
• Eric Asimov tastes Argentinian malbec.
• The bicerin: Turin's chocolate espresso.
• Florence Fabricant makes lamb skewers to go with her malbec.
• Chocolate cake with a secret center.

[Photo: NYT]