For that end of the summer or Labor Day party drink look no further than sangria. And look no further than this piece I wrote on preparing Spain’s iconic drink for two sophisticated, naturally sweetened versions of it. Included are two recipes — for red wine sangria and also one for white wine. I guarantee that you will be squeezing the last drops of liquid from the fruit.
I am pleased to share that my essay on the glories of fresh sardines, written for the literary magazine Tin House, has been selected for inclusion in Best Food Writing 2010. I will be sharing space with some of my favorite authors, including Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, and Frank Bruni.
The official blurb says:
A new edition of the authoritative and appealing anthology, comprised of the finest culinary prose from the past year’s books, magazines, newspapers, newsletters, and Web sites. With food writing and blogging on the rise, there’s no shortage of treats on the buffet to choose from, including selections from both established food writers and new stars on everything from noted gastronomes to how to fry an egg, from erudite culinary history to delectable memoirs. Evocative, provocative, sensuous, and just plain funny, it’s a tasty sampler platter to dip into time and again.
Best Food Writing 2010 features top-notch writers like Colman Andrews, Calvin Trillin, Ruth Reichl, Alice Waters, Frank Bruni, and many others.
The book will be published in October. Pre-order it here.