This is somewhere between a soup and an appetizer.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
With a nice chunk of garlic-rubbed, olive oil-soaked, grilled bread called fettunta, and a glass of chilled white wine, this is a wonderful summer meal.
There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.
With a split salmon head, or two, peeking up from a savory miso broth, sinigang with salmon and miso is perhaps one of the most popular variants of the Filipino sour soup.
New York chef Melissa Daka, owner of Eolo and Pastai, says wines from Sicily's Mount Etna are "intense just like the fireworks of the lava that spits out of the volcano."
“Wine almost always for me is about stories as well. There’s a story that goes with these vineyards.” Ray Isle
“Wine almost always for me is about stories as well. There’s a story that goes with these vineyards.”