Tracy Calabrese

“Gooseberries and cat pee have their place, but sometimes these typical characteristics of stainless steel-tanked California and New Zealand Sauvignon Blanc wear thin.

As a result, some winemakers have turned to resourceful solutions, including barrel-aging and fermenting grapes with their skins (a practice typically reserved for red wine).

To rekindle your love affair with the grassy grape, here are four standout bottles that capture Sauvignon Blanc’s essence—without any of the clichés.”

Sauvignon Blanc is my fave white wine. Some great suggestions from TastingTable.

“It’s fun to cook for a crowd. But when Americans eat at home alone, many of us—the folks at Tasting Table included—tend to fall into the same bowl of cereal trap.

Judith Jones wants to free us from that trap. The esteemed author and editor of Julia Child, James Beard, Jacques Pépin (and many other culinary legends) says our cup-o-ramen is keeping us from a liberating chance to follow our whims and experiment without worrying about the results.

In The Pleasures of Cooking for One, Jones’s new cookbook, she shares solo cooking advice alongside elegant recipes tweaked to serve one.”

Must buy!