Blogs about: Cooking With Wine
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Behind the Dish: Corn and Shrimp Chowder with Tomatoes
Tonight’s James Beard special is another heartwarmer for wintertime. It gets its flavor not only from corn, shrimp and tomatoes, but from bacon and mirepoix (onions, carrots and celery). The mir… more →
The Bistro 185 Blog
Product Review: Boxed Wines
booksncooks wrote 1 week ago: A couple years ago, I had read an article in Fine Cooking on boxed wines. Back then, I wasn’t … more →
Behind the Dish: Corn and Shrimp Chowder with Tomatoes
Ruth and Marc Levine wrote 2 weeks ago: Tonight’s James Beard special is another heartwarmer for wintertime. It gets its flavor not on … more →
White Wine & Cardamon Poached Pears
booksncooks wrote 3 weeks ago: I’d been poking through several cookbooks, looking for an interesting recipe to try out for Th … more →
The James Beard Project: Week 4
Ruth and Marc Levine wrote 4 weeks ago: Here are the menus for Week 4 of the James Beard Project. (Of course, we will be closed Thursday. Ha … more →
Behind the Dish: Braised Lamb Shanks with Tomatoes and Sausage
Ruth and Marc Levine wrote 4 weeks ago: Here’s a secret: we’re swapping out the main element in a James Beard recipe tonight to … more →
Behind the Dish: Viennese Goulash with Pappardelle Pasta
Ruth and Marc Levine wrote 1 month ago: Tonight, the Bistro takes on an Austrian variation on a Hungarian dish. How? Well, James Beard … more →
Behind the Dish: Sautéed Calves' Liver with Shallots and Madeira
Ruth and Marc Levine wrote 1 month ago: Disclaimer: In James Beard’s recipe for sautéed calves’ liver with shallots and Madeira, … more →
Sneak Preview: Spanish Regional Wine Dinner
Ruth and Marc Levine wrote 1 month ago: Those of you who made reservations for tonight’s Spanish Regional Wine Dinner are in for a rea … more →
Behind the Dish: Filet of Sole with Scallops Mornay
Ruth and Marc Levine wrote 1 month ago: There’s a lot going on at the Bistro today! Here’s the scoop on the James Beard dish of … more →
Spanish-Style Meatballs
booksncooks wrote 1 month ago: Albondigas (aka Spanish-Style Meatballs) Ingredients for the Sauce (An Esmeralda Original; inspired … more →
Behind the Dish: Salmon Provençal
Ruth and Marc Levine wrote 1 month ago: What makes James Beard’s Salmon Provençal so Provençal? Well, the cooking of the Provence-Alpe … more →
Behind the Dish: Chicken Tetrazzini
Ruth and Marc Levine wrote 1 month ago: Today we think of Chicken Tetrazzini as a rather common dish, but it wasn’t named after a comm … more →
Braised Beef Braciole
booksncooks wrote 1 month ago: This was a surprise for the hubby, a romantic dinner for two after a long week. Even used the good C … more →
Barefoot Contessa's Company Pot Roast
booksncooks wrote 1 month ago: The original Barefoot Contessa recipe was meant to serve 8, with a 4-5 lb. beef chuck roast. Since I … more →
Behind the Dish: Coq au Riesling
Ruth and Marc Levine wrote 1 month ago: Today’s James Beard Project dish is inspired by the cuisine of the Alsace region of France, in … more →
Bistro 185 Presents: The James Beard Project
Ruth and Marc Levine wrote 1 month ago: We mentioned earlier that in the wake of the success of the Julia Project, Bistro 185 was going to k … more →
There's still room for you at our Oct. 13 Wine Dinner!
Ruth and Marc Levine wrote 2 months ago: If you haven’t signed up for our Julia Project Wine Dinner yet, there’s still time. You … more →
Greatest Hits: Chicken Pot Pie
Ruth and Marc Levine wrote 2 months ago: We apologize for no posts yesterday. We must have suffered a technical glitch in which we thought ye … more →
Greatest Hits: Fricassee de Poulet À L'Ancienne
Ruth and Marc Levine wrote 2 months ago: Tonight is your chance to catch up if you missed the Fricassee de Poulet À L’Ancienne the firs … more →
