Please give me recommendations for cooking classes, wine tasting and bartending classes in the Boston metro area. [more inside]
Hi! I'm hosting a dinner party. One of the attendees is a professional chef. MeFi, what do I feed my guests? [more inside]
I added some red wine to a hot pan containing some carmelized onions and garlic and spices and just-added cold ground turkey. FWOOM the wine ignited as if it were brandy in souvlaki. Wha? [more inside]
What are some great recipes that involve taking some thing, adding an entire bottle of wine, a couple of minor ingredients (salt/pepper/herbs/vegetables for savory, sugar/spices/fruit for sweet) and then cooking it slowly for many hours? Especially recipes where it doesn't matter that the wine is probably exceptionally bad. [more inside]
Can I use one-week-old red wine that has essentially turned (smells vinegary, tastes unpleasant) to make spaghetti sauce? [more inside]
What can I cook with a whole bottle of red wine? [more inside]
I love cooking with my new dutch oven, but have never liked the taste of alcohol in food. I know I can always substitute, but is there a good braising cookbook that minimizes alcohol use in the recipes?
What can I make that uses up a large quantity of crappy wine? [more inside]
Tricks, tips, and recipes for cooking with alcohol? [more inside]
How long do I have to consume a bottle of opened Marsala? [more inside]
Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
Help me think rationally about refrigerators for food and wine... [more inside]
I need recommendations for a very cheap (<$5/750mL) but hearty, flavorful, and tasty red wine. This will be used as a braising liquid and then reduced to make a sauce for beef short ribs. [more inside]
I'm looking for red and white wine substitutes for cooking purposes, due to a severe sulfite allergy. Ideas? [+] [more inside]
Oenophiler. Comments in recent cooking-related threads have indicated that one shouldn't cook with wine one wouldn't drink. I don't, in general, drink wine; nor do I know much about it. What are some winemakers whose wines are relatively inexpensive and of decent quality? [more inside]
Can I susbstitute Gluhwein for Ginger wine? [more inside] [more inside]