Pairing Wine and Convenience Food

Can wine really go with anything? We tested inexpensive vino with eight quickie meals from frozen TV dinners to boxed noodles. This article published in August, 2010 on MyRecipes.com, the web portal for magazines like Cooking Light, Real Simple, and Southern Living. Full text.

Which wines go best with fish and shellfish?

Summer Ceviche

With fresh-from-the-sea aromas and lip-smacking textures and flavors, this Latin American dish cools down even the hottest summer day. This article published in the August 2010 issue of Wine Enthusiast. Full text.

Which wines go best with main-dish summer salads?

Pairing wine with salad is a tricky business: some lettuces intensify bitterness in wines. Crisp, raw vegetables demand a wine with texture. And acidic dressings tone down tartness in wines. But main-dish salads, full of ingredients with a natural affinity to wine, such as cheeses, nuts, and meat, taste better with a glass of vino. This article published in the June 2010 issue of Cooking Light. Contact me for full text.

Sushi Behind Closed Doors

In Japan, sushi is an art form. In America, it has become a cult. At home, it can be a blast to make and serve. This article published in the December 2009 issue of Wine Enthusiast. Contact me for full text.

Comfort Wines for Comfort Foods

A Taste of Wine Country

Sipping your way through a vacation is the ultimate treat for wine lovers, but sometimes, after trekking from winery to winery, it’s just nice to sit down and enjoy wine the way it was meant to be tasted—with food. To help you out, here’s a look at some wineries around the U.S. that are serving up a plate with their pours. This article published in August, 2009 on winemag.com, Wine Enthusiast Magazine's website. Full text.

Pack This, Not That

Making kids' lunches day after day can be a drag. Kids want yummy, you want healthy. What's the answer? Simple swaps! This article published in the September 1, 2009 issue of Woman's Day. Contact me for full text.

Survive Your Kid's Diet

If you have teens, you know stocking your kitchen with snacks is a parental job requirement. Sadly, a recent study confirms what you already know: Adults with children at home eat foods much higher in fat than adults without kids at home. This article published in the April 2009 issue of Better Homes & Gardens. Contact me for full text.

Wines for Vegetarians

Vino and vegetarian fare aren't mutually exclusive dinner partners; they just need a new set of pairing rules to make a great match. This article published in the March 2009 issue of Wine Enthusiast. Contact me for full text.

The Breakdown on Biodegradable

Americans toss billions of disposable cups into the trash each year, which then go to the landfill where they sit for years. So are biodegradable cups as good as they sound? This article published in the January/February 2009 issue of EatingWell. Contact me for full text or reprint inquiries.

Squashing the Stereotype: Don't pigeonhole pumpkin as a pie-only ingredient. This squash has been cultivated for sweet and savory dishes for nearly 9,000 years.

While pumpkin is best known for its starring role in America's famous Thanksgiving dessert, it's a more versatile actor than we give it credit for. RECIPES (with wine pairings): Creamy Sage Pumpkin Pasta, Pumpkin Seed Enchiladas, Pumpkin Bread Pudding with Caramel Rum Sauce. This article published in the November 15,2008 issue of Wine Enthusiast. Full text.

Fermented Food Fest

When most of us decide to add "good" bacteria to our diet, we typically turn to probiotic supplements and yogurt. Good choices to be sure, but not the only ones available. Look beyond the dairy aisle to fermented foods, which teem with healthy, good-for-you bacteria. RECIPES: Basic Homemade Yogurt, Grilled Salmon with Yogurt Garlic Dill Sauce, Chicken Souvlaki Pitas, Basic Kefir, and Berry-Banana Kefir Smoothie. This article published in the August 2008 issue of Natural Solutions. Contact me for full text or reprint inquiries.

Whining and Dining

Avoid mealtime meltdown and dine alfresco next time you eat out. This article published in the Summer 2008 issue of knoxmoms magazine. Contact me for full text or reprint inquiries.

Happy Hour

It was a tough job, but we made the rounds of bars and restaurants all over Knoxville to find the best after-work food and drink spots on the city. These specials are guaranteed to put a smile on your face. This article published in the July 2008 issue of Knoxville magazine. Full text

World Piece

Cool, creamy cheesecake is perfect for summer. Here is an Italian-inspired version that uses ricotta cheese in place of some of the cream cheese. RECIPE: Italian Cheesecake This recipe published in the July 08 issue of Relish. Contact me for full text or reprint inquiries.

One Pot Wonders

These quick, fitness-friendly dishes are chock-full of veggies and lean protein, perfect for fueling your trips to the gym or for an easy meal on your rest days. The best part? Prep and cleanup are a breeze. RECIPES: Chicken Provencal, Lentil Stew, Southwestern Chicken, Tuscan White Bean Soup. This article published in the March/April 2008 issue of Muscle & Fitness Hers. Contact me for full text.

New Use for Leftovers

Mention the topic of turning food into fuel and you'll likely land in a heated debate. Yes, Americans burn through 388.6 million gallons of gasoline each day--but many say that biofuel production isn't sustainable and it takes agricultural land away from growing food. So why not use leftovers? Meet four pioneers who are doing just that. (Whey into ethanol, corncobs into ethanol, eggshells into hydrogen fuel, animal fat into syntehtic fuel.) This article published in the April 2008 issue of EatingWell. Full text

Chocolates, Liqueurs, and Love

If you like to match sweets with sweets, chocolates and liqueurs may just be the perfect pair. Both make an excellent end to a meal, both are delicious alone or in desserts and drinks. But there are more chocolates and liqueurs than ever to choose from, and not every Valentine will desire the same pairing. RECIPE: Spirited Truffles. This article published in the February 2008 issue of Wine Enthusiast. Contact me for full text or reprint inquiries.

Happy Hour

So friends are stopping by. You could spend hours in the kitchen whipping up pates and hors d'oeuvres. Or you could open a can of nuts, a bag of chips and some store-bought salsa. Somewhere in between, there's an array of easy to prepare and tasty food that will keep you sane and make your guests feel special. Recipes: Curried Popcorn and Rosemary Parmesan Twists, with cocktail pairings. This article published in the February 08 issue of Relish. Full text

A Fresh Look at Wine and Cheese

Scientifically speaking, wine and cheese are not ideal partners--but sometimes the most unlikely pair will end up as a marriage made in heaven. RECIPES (with wine pairings): Goat Cheese-Stuffed Artichokes with Dijon Vinaigrette, Roquefort Pear Tart in Walnut Crust, Apple-Manchego Skewers with Raspberry Vinaigrette. This article published in the December 15, 2007 issue of Wine Enthusiast. Contact me for full text or reprint inquiries.

Fire & Spice

Heat up dinner with spicy dishes that rev up your taste buds and your metabolism. RECIPES: Roasted Fish with Thai Dipping Sauce, Whole-Wheat Tomato Basil, Ginger-Chili Chicken Stir Fry, Red-Hot Oven Fried Potatoes, and Chili Chocolate Sauce. This article published in the Sept/Oct 2007 issue of Muscle & Fitness Hers. Contact me for full text.

Avocados Beyond Guacamole

For such a mild-tasting fruit, the avocado has a racy reputation. In its native Central America, the avocado was an aphrodisiac, thanks to its pear shape and creamy flesh. RECIPES (with wine pairings): California Crab-Stuffed Avocado, Avocado Butter, and Avocado, Tomato, and Spinach Crepes with Bacon and Pesto. This article published in the July 2007 issue of Wine Enthusiast. Contact me for reprint inquiries. Full text

Make it Fresh...Fast

Turn summer produce into sensational dinners in no time. RECIPES: Grilled Chicken with Sweet-and-Sour Cucumber Radish Salad, Fresh Corn Salsa, and Peaches with Berry Sauce. This article published in the July/Aug 2007 issue of Health. Contact me for full text or reprint inquiries.

Summer Cookbook

Take advantage of the bounty of this, the freshest season of all. RECIPES: Artichokes with Roasted Garlic-Wine Dip and Fresh Cherry Smoothie. This article published in the June 2007 issue of Cooking Light. Contact me for full text or reprint inquiries.

Spring into Healthy

These light and tasty menus help you get a fresh start on eating right. RECIPES: Grilled Salmon with Greens and Ricotta and Lemon-Basil Pasta. This article published in the April 2007 issue of Health. Contact me for full text or reprint inquiries.

Farm Fresh

Spring is the perfect time to create a meal from local produce. RECIPES: Sweet Onion Quiche, Spring Green Salad with Shallot Vinaigrette, Herbed New Potatoes, and Rhubarb Upside-Down Cake. This article published in the March/April 2007 issue of Natural Home. Contact me for full text or reprint inquiries.

Blood Oranges

Break away from the norm and discover the less-acidic cousin of the orange. RECIPE: Blood Orange Salsa. This article published in the Jan/Feb2007 issue of Muscle & Fitness Hers. Contact me for full text.

Fast Fall Menus

Spice up your week with these two flavor-packed meals. RECIPES: Blue Cheese-Chicken Salad, Pad Thai. This article published in the November 2006 issue of Health. Contact me for full text or reprint inquiries.

Belles of the Berry Ball

In the world of celebrity foods, berries have long ruled the A-list. They're sweet, versatile, and healthful. Lately, a few rising stars have started to steal the culinary spotlight: goji, acai, and black currant berries have chefs, consumers, and food stores rolling out the red carpet. This article published in the October 2006 issue of Alternative Medicine. Contact me for full text.