Sometimes slowly developed, rich flavors over pasta is the perfect comforting dish on a snowy winter day. This dish is a riff on a recipe on Epicurious, modified to have some richer, bolder flavors and also a smaller portion size. This will serve about four. Continue Reading


Sometimes, you just need a salad. Other times, you need a salad with lots of bacon and fat. This is the one! If you look at the photo above, you can see the origins of this recipe and that wicked moment of genius when the cauliflower was cut in favor of a pound of crispy, tasty bacon! Continue Reading


Due to circumstances beyond our control, Paul and I had two weeks of eating only a “bland” diet. Bland. What a bad word! No vegetables, no fruit, no spice, no fun. We did, however, manage to pull off a few tasty meals that didn’t leave us feeling miserable. Case in point … Carbonara. Continue Reading


This week’s recipe is short and sweet – and could possibly be the best grilled burger you’ve ever eaten.

We’re talking about bacon burgers here. That’s right – bacon in your burger. It’s really simple – just a magic ratio of ground chuck (about 80% lean is perfect) to bacon: 80% beef, 20% bacon.

If you have a meat grinder (they have some great hand cranked ones at Farm King), then roughly chop up the bacon and hand mix it with the ground beef, then run it through the grinder at the most course setting. If you don’t have a grinder, no worries. Just dice bacon into 1/4″ squares and mix in more thoroughly with the beef. Then form your patties (don’t forget to dimple them in the center if you are grilling out doors, so they are the shape of a red blood cell), about a third pound each works well.

Grill to the desired doneness, but not on too aggressive of a flame (the bacon fat might start a little fire), serve with your favorite condiments and then prepare yourself for the best bite of grilled burger you have ever had. You have been warned!

Hamburgers are the perfect meal for wine pairings. According to the sommelier from, choosing a wine to serve with the burger is is not so much about the meat than the toppings or condiments gracing it.

If you’re going to slather on ketchup, look for fruity wines or even sweet wines, since ketchup—not the burger itself—will be the dominant element. Off-dry rosés or even white wines with a touch of sweetness can work. Try Market Alley Wines Sofia Coppola Rose, Pacific Rim Chenin Blanc or Mo-Velt Gruner Veltliner.

If you’re eating the burger on its own, “nothing is better than a rich, sunny, southern red from Italy.” Try our spectaluar Torresella Nero D’Avola from Sicily. Scrumptious.

Having a side of coleslaw? “You’ll find great happiness in a Syrah-based wine from Southern France—a good Côtes du Rhône would be quite lovely.” Market Alley wines has two divine wines, Rhoning Stones Cotes du Rhone and M. Chapoutier 2009 Cotes-Du-Rhone. And hey, just because they are French, doesn’t make them expensive or scary. You might turn into a Jerry Lewis groupie but Market Alley Wines cannot be held responsible for your taste in “comedy.”