Category Archives: Sandy’s Table

I have been beating the drum for years on the ease of pairing wines to the “comfort food” dishes that we enjoy everyday. For example, go to that “small place”, a bistro or café, off the beaten path, say in France, … Continue reading →

The great 19th Century French writer and gastronome, Jean Anthelme Brillat-Savarin, once penned (and I’m translating), “If you take all the meatloaf recipes extant and place them end to end you would be able to circumnavigate the globe three times.” Is it too … Continue reading →

Liu Xiang, the great scholar during the Han Dynasty wrote: “You can’t deny the change in seasons.”  And so it is when we move from frigid days of Winter, we make a necessary sojourn to the intermediate period of Spring, … Continue reading →

  March is clearly a “tweener” month in New England.  Daylight savings returns, suggestions of spring are beginning to emerge from a winter’s slumber, yet an angry snow storm can lurk around the corner.  And such is the case this year … Continue reading →