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MUSSELS IN WHITE WINE + PERNOD

Classic preparations of moules marinières (sailor-style mussels) go back centuries in France and Belgium, requiring nothing more than mussels, shallots, white wine, and butter. Chefs worldwide have tweaked the traditional recipe, adding herbs, sometimes cream, and, in my favorite rendition, garlic, gorgeously ripe tomatoes, and Pernod. Pernod, the anise flavored French liqueur, goes so well

FIJI’S OWN GILLIGAN’S ISLAND – ONLY FAR BETTER

Mention the South Pacific to anyone, and the images that generally come to mind are swaying palms, balmy weather, and warm, turquoise waters replete with resplendent marine life. Mention Fiji, and you get all of that, plus specifically, some of the kindest and most hospitable people on planet earth. No small wonder then when the

GATEWAY TO WINE COUNTRY

In the heart of California’s famed wine country lies Napa Valley, a destination promising an unparalleled experience for both lovers of wines and lovers of the finer things. The Meritage Resort & Spa is the ideal beginning to a Napa Valley vacation, where visitors can partake in wine tastings, exhilarating outdoor activities, fine dining, and

PAW-GARITA

Have you heard of the pawpaw fruit? It tastes like a cross between a mango and a banana and grows throughout the Midwest—mostly in folks’ backyards. For such an under the radar fruit, it has a bit of a cult following. For your end of the summer parties, try serving this twist on a classic

ZESTY SUMMER SUCCOTASH

Nothing says “summer” like sweet corn and tomatoes. This salad combines the two in a zesty lime dressing and adds jicama for a cool crunch and edamame for protein. With a nod to historical precedents, we’ve dubbed it “succotash” from sahquttahhash, the Native American Narragansett word for “broken corn kernels.” While the early versions of

A SMALL WONDER

When word reached my Instagram feed last year that chef Paul Virant planned on shuttering his farm-to-table miracle, Vie, in Western Springs, I didn’t take the news particularly well. Restaurants come and great restaurants go, but I’d argue Vie was one of the most remarkable suburban restaurants of the last two decades. Although Virant immediately

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