by Amy Reiter in Drinks, News, October 11th, 2016
by Jennifer Bierman in Drinks, Holidays, December 28th, 2012
Most of us think of Champagne as a special-occasion wine: something to raise aloft and enjoy at weddings, engagements, anniversaries and other happy events or on New Year’s Eve.
But more and more people are breaking out the bubbly to render more festive an everyday dinner or evening out with friends. Or at least they should, David White, author of the new book But First, Champagne, recently told NPR’s The Salt blog, contending, “Every day has moments worthy of a toast.”
by Mark Oldman in Drinks, Holidays, December 29th, 2011
Here in Food Network Kitchens, we love simple, classic recipes. We are also paid to think about food all day. So we’ve taken classic foods and drinks and reimagined them in three, four or five different ways. No standard recipes here, just the occasional technique and pictures. Think of it as a picture recipe.
There’s nothing like ringing in the New Year with a little bubbly. We mixed some of our favorite flavors with champagne to create the perfect libations for any party, New Year’s Eve and beyond.
First, start with your favorite champagne
by Kirsten Vala in Events, October 2nd, 2011
There’s so much pressure to have fun on New Year’s Eve that it’s easy to find yourself overpaying at a restaurant or bar for the right to experience tepid beer, viciously thumping music and the crush of overindulging strangers. Happily, you can easily outsmart this New Year’s outcome by having the kind of home bubbly celebration described here:
Bubbles of Any Kind: Whether it’s real Champagne from France or one of the less expensive types I call “bubbly stunt doubles” — Prosecco from Italy, Cava from Spain — bubbles are the cornerstone of a home New Year’s celebration.
Throughout the Night: The key is not to save the bubbly for the midnight ball drop, but to drink it throughout your festive night. A lighter-style blanc de blancs Champagne (from white grapes) works perfectly as an appetite-stoking aperitif or with lighter bites, such as Ted Allen’s Crudo on the Half Shell. But a richer, people-pleasing Prosecco or American sparkler would provide a cleansing lift to entrees such as Alex Guarnaschelli’s Oven “Fried” Pizza.
Learn how to saber a bottle like a pro »
by FN Dish Editor in View All Posts, January 1st, 2009
The FN Dish’s own wine expert, Mark Oldman, teamed up with grilling expert and Hill Country Barbecue executive chef and partner Elizabeth Karmel to host the event Bubbles and Q at the New York City Wine and Food Festival this weekend – guiding lucky festival-goers through a flight of sparkling wines paired perfectly with juicy morsels of barbecue.
Why pour bubbly with your brisket (it seems like an unlikely combo)? Mark says the main reason is that the bubbles add lift and cleanliness to rich barbecue foods – it’s one of his favorite food and wine pairings. Both Mark and Elizabeth think it’s time to stop saving the sparklers for special occasions, since they pair so well with all foods – we should start drinking them like 7-Up or sparkling water!
It’s 2009 and the entire FN Dish staff wants to wish you a bright, prosperous, healthy and tasty new year. (!!)
Planning to tackle more challenging cooking techniques this year? (Julia would be so proud.) Perhaps you plan to get reacquainted with your old friend, the gym. We’d love to hear your resolutions.
If they DO involve living healthier in ’09, check out our new blog for the latest and tastiest in healthy food, HEALTHY EATS. I’ve just tried the Chicken Sate with Peanut Sauce recipe this week. Not only could I knock it out without issue but it sure didn’t taste healthy. YUM!
On the flipside, if you’re struggling today from a little too much champers, Food Network’s got you covered.
Try the handy Hangover Guide, or Jamie Oliver’s Breakfast Pizza which he swears can cure most hangovers. Need more help? Paula Deen recipes are always a good bet. Get them all here.
Enjoy your day off!
~ Mark, The FN Dish