Corked & Forked

September 12, 2011
Former chef and food writer Wallaceâs thoughtful collection of seasonal menus for dinner parties gives cooks of all skill levels and tastes numerous ideas for their next get-together. Wallace does his best to simplify dishes without sacrificing flavor, with a Turducken that is markedly easier than the labor-intensive classic, and a nine-ingredient Three Pigs and a Duck Soup that gets a major flavor boost from four cups of duck stock. However, these dishes call for some advance planning. For example, his Brined and Thymed pork shoulder is soaked for five to eight days before hitting the grill. Theyâll also call for some belt loosening: Roasted Butternut Squash with Sage and Parmesan calls for two sticks of butter, his burger incorporates a half cup of bacon grease into the patty mixture, and the âEvil Frostingâ for his âInnocent Cupcakesâ is composed of three-quarters of a cup of lard and eight ounces of Marshmallow Fluff. Though some of his recommendations for wine get painfully specific, tipplers will appreciate Wallaceâs beer, wine, and cocktail pairings, which result in well-rounded meals sure to please palates and garner rave reviews.

October 15, 2011
What we eat changes with the seasons, and what we drink changes with what we eat. Chef Wallace, who offers monthly Corked & Forked cooking classes in Philadelphia, provides a menu-planning and entertainment guide around those two premises. For each season, there are complete menus for casual or elegant, for small or large, and for traditional meals. Each menu features recipes for each course appropriate to the event, followed by suggested beverage pairings. Typically, Wallace gives both wine and beer suggestions, along with an explanation as to why the particular varietal or brew works well with the meal. Most of the recipes are simple and straightforward, using readily available or seasonal ingredients, mostly fresh. Some, like the smoky deviled eggs, are old standbys updated for new tastes. Others, such as grilled watermelon, are delightful surprises. Although some recipes are time intensive, that's not the case with the four courses in the Ten Minute Feast, despite using all fresh ingredients except for pantry-friendly canned tomatoes and canned beans. Each recipe fits on a page, and there are tempting photographs.(Reprinted with permission of Booklist, copyright 2011, American Library Association.)