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Starters & Soups 32

Repurposed BBQ + Vino

Wine X Staff Wine X Online   If you watch or read enough of the bohemian foodporn stuff out there, you know that Texas-style brisket is a thing. And because it’s a thing, basically all BBQ is a thing. Ribs, Pork butt, whatever you can smoke is a bridge drug to taking a ride on […]

September 19, 2021 https://winexmagazine.com/repurposing-bbq-wine/
Salads Salads Salads

Matching red and white with greens Wine X Vol 2.6 by Rosina Tinari Wilson Way back, when the whole restaurant world followed the French menu plan, the salad — plain, green and, to be honest, a major yawn — showed up after the main course and just kind of kept your mouth busy until dessert. […]

March 27, 2019 https://winexmagazine.com/salads-salads-salads/
Isn’t It Ironic

by Bob Blumer Magazine Issue: U.S. Vol. 3.4 Cooking with an iron is easier than pressing a shirt. Why bother? Maybe you forgot to pay the gas bill. Or perhaps, like Denzel Washington’s character in Spike Lee’s flick “He’s Got Game,” you frequent low rent flophouses where “room service” charges by the hour — and […]

November 1, 2017 https://winexmagazine.com/isnt-it-ironic/
Alohas

by Rosina Tinari Wilson Magazine Issue: U.S. Vol 2.4 Alohas  Wrap strips of good deli ham, or the spiral-sliced kind, around chunks of canned pineapple Spear with toothpicks. Put on a baking sheet, top with a couple of baby marshmallows and some shredded coconut Heat under a broiler or in a hot oven ’til warmed […]

September 29, 2017 https://winexmagazine.com/alohas/
Anchovie-Stuffed Olives

by Laura Holmes Magazine Issue: U.S. Vol 5.1 Anchovie-Stuffed Olives  Sure, you could buy these at the store, but the pride is in the work…blah blah blah. Make these if you have a spare 30 minutes. They’re damn good; just don’t kiss anyone afterward. 10 green olives (large) 5 anchovy filets Cut anchovy fillets in […]

September 29, 2017 https://winexmagazine.com/anchovie-stuffed-olives/
Avocado di Parma (or Genoa)

by Rosina Tinari Wilson Magazine Issue: U.S. Vol 2.3 Avocado di Parma (or Genoa)  Wrap slices of fresh avocado with thin-sliced prosciutto (classier) or salami (cheaper). Stab with a toothpick. Cross References: Beefozola Bundles Cream Cheese Combos Original Source: Flippin’ the Bird

September 29, 2017 https://winexmagazine.com/avocado-di-parma-genoa/
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Celebrity Interviews
Andrew McCarthy Talks Father/Son Journey in Walking with Sam
May 9, 2023

By Allison Kugel Wine X Online Edition Actor, director, and New York Times bestselling author, Andrew McCarthy is best known for coming-of-age movies like St. Elmo’s Fire, Pretty in Pink, and Less Than Zero that made an entire generation feel heard and seen and cementing his place within the pop culture zeitgeist as part of […]

Jason Haas of Tablas Creek Vineyard
November 8, 2022

Darin Szilagyi Wine X Online Edition   Sleepers.  Love ‘em.   Sometimes it’s the brands that are right in front of you and perhaps on your “list,” but you haven’t found the reason to buy yet…… Guilty.  Curiously guilty. OK, guilty with a smile because I knew I found a keeper when I finally went for […]

Maksim Chmerkovskiy Talks DWTS, Family and Helping Ukraine
September 16, 2022

By Allison Kugel Wine X Onine Edition For more than a decade, Maksim Chmerkovskiy dazzled Dancing with the Stars fans with a superbly versatile talent for ballroom dance cultivated through his Ukrainian roots and with a family tradition that began with his mother, Larisa Chmerkovskaya. A love of dance was passed down to Maksim and […]

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