Recipe: Icewine and Lobster Linguine

linguine You know and love maple syrup and have probably heard of poutine, but what about icewine, another import from our neighbors to the north? Made from grapes that have frozen while still clinging to their vines, icewine is a highly concentrated dessert wine that takes a lot of fruit and labor to make (and hence can cost a lot of money to drink). This luxurious seafood pasta dish begs for the splurge, though: the icewine complements the delicate sweetness of lobster meat, while bacon adds a welcome counterpoint. The overall flavor is otherworldly, and we're thanking Jason Parsons of the Peller Estates Winery Restaurant for it.

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The Bookshelf: Canal House Cooking

Anna Mowry reports on the debut of the Canal House Cooking series

As we first turned the pages of the winter and holiday issue of Canal House Cooking—the second volume by former Saveur staffers Melissa Hamilton and Christopher Hirsheimer—we were struck by its approachability: an apple pie with an eroding crust, basking in mellow, natural light; red peppers blackening on a flecked and splattered stove top. As the authors write in their introduction, Canal House Cooking is “home cooking by home cooks for home cooks.”

“We are used to styling and shooting food for cookbooks, but when we shoot for ourselves we are quite loose about it,” said Hirsheimer via email. “There is an authenticity about the images because that is what is going on—you are seeing things in real time.”

There is an intimacy to the book as

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