Before we can talk about low-ABV summer sippers, we should probably define the term. ABV, or alcohol-by-volume is a standard measure of how much alcohol
Mom’s a tough one to please. Her tastes are conventional. She likes red sauce on her pasta, not fish sauce, and she would never be
When I moved back to Rochester in early 2015, I cofounded (and currently preside over) the Greater Rochester Chapter of the United States Bartenders’ Guild
One of my co-workers calls it “dating yourself.” Search for quotes about it and most are negative, going to back to the ancient Greek gourmand
If gluttony is wrong, then I don’t want to be right. Far from the restaurant’s Yiddish word origin, Nosh’s suppers are less “nibble” and more
You’ve probably seen and heard a lot about genetically modified food in recent months: on the news, among friends, even as a label on the
If you’re anything like me, a pint of beer induces hunger pangs. Brewpubs offer the best of both worlds: local craft beers mixed with mouthwatering
Almost everyone has some kind of memory or feeling about deviled eggs. Growing up in the South, The Revelry owner Josh Miles certainly ate enough
This magazine and, it seems, much of the Rochester media corps, is constantly urging you to be more adventurous in your dining choices. There are
A small plate needs an artful touch in order not to seem simply a miniaturized version of a main course. Each person at the
