First Person TM_DI_PIEROGI_FI_001

Some grandmothers send you home with handmade pies after each visit. If you’re lucky, you have a grandmother who slips you a $20 on your way out the door. Not mine. Instead of baked goods or money, she fills my arms with large plastic bags of frozen pierogi.

I can’t remember a time I’ve left her house without a dozen in hand. At every family gathering, our Mom Mom generously distributes her homemade pierogi to my sister, cousins, and me. We’re all mostly in our twenties now, and the pierogi often come in handy later as a quick and easy solution for dinner.

Though I’m grateful for her efforts to ensure I always have a dozen in my freezer throughout the year, I most appreciate Mom Mom’s seemingly endless pierogi supply around the holidays. Without them, Christmas Eve would lack my favorite family food tradition, and I wouldn’t be found shoveling the potato-stuffed dumplings into my mouth at a rate only my late grandfather could match.

Questionable Tastes TM_PG_PORTU_FI_002

I am hopeful that Portuguese wines will take off in the United States one day and I eagerly await the meteoric rise of Portugal’s great-value reds, either from a famed region like the Douro Valley or from lesser-known regions such as the Alentejo or Dão or Setúbal. My wait has been very much in the vein of Waiting for Godot, and it has been going on two decades now. I remain patiently optimistic.

I’m always speaking with people who are fixated on a quixotic quest to find that “great bottle under $10.” I often get frustrated with this mythical idea of the under-$10 bottle, because it’s actually so rare to find one that offers quality and drinkability, let alone complexity. I’m almost always advocating that people bump up at least a few bucks into the $12 to $15 range. A $9.99 wine can just as easily offer bad value as a $29.99 wine can.

Portugal, however, is one big exception, one country that actually produces wines under $10 that offer honest-to-goodness value. Which is why their lack of presence in the U.S. continues to surprise me. MORE

Ingredient TM_CK_SUNCH_FI_001

Celebrities go through identity crises and need to reinvent themselves all the time. Rarely do vegetables face the same problem. But for the Jerusalem artichoke, the rebranding process has been crucial to its revival. The first step? A new, friendlier name: Everyone, meet the sunchoke.

Will sunchokes steal the spotlight away from kale, become the new cauliflower, or out-trend Brussels sprouts? It’s too soon to tell. Regardless, sunchokes are the next dowdy vegetable that wants to be a star.