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Sue Style is into food, wine and travel and writes about all three – sometimes separately, often in combination. She comes originally from Yorkshire and has migrated over the years to London, Madrid, Fontainebleau, Mexico City and Basel. She’s now happily ensconced in southern Alsace, France, within spitting distance of that region’s vineyards and conveniently placed for cross-border raids into Switzerland and across the Rhine to Baden/Germany, both of whose wines and food she explores at every opportunity. Lately, she’s discovered Catalunya, where both her children have had the good taste to settle. She's the author of nine books on subjects ranging from Mexican food through the food and wines of Alsace and of Switzerland to creative vegetable cookery. The most recent is "Cheese: Slices of Swiss Culture," devoted to the finest Swiss farmhouse cheeses and the talented people who make them. Her articles appear in Decanter, Financial Times Weekend, How To Spend It, Culture and on her website, She gives sporadic cooking workshops in her Alsace kitchen and leads bespoke vineyard tours in the region.

Barrels of wine at Domaine Barraud, Maconnais, Burgundy, France. Credit: Sue Style

With such a blizzard of flavors on offer at the Thanksgiving table and so many different tastes to cater to among family and friends,

Grapes growing at Cascina Fontana. Credit: Kim Millon

There's no shortage of wineries in Piedmont, Italy. Some, especially those that make blockbuster Barolos and Barbarescos, are grand and world-famous. Their wines feature

Grapes growing at the Marisa Cuomo winery in Furore, Italy. Credit: Cantine Marisa Cuomo

You've heard of Positano, of course; Amalfi and Ravello, too, no doubt. How about Furore? Maybe not. Don't worry; you're not alone. Furore, Italy,

Salad of Green Beans and Apples With Toasted Hazelnuts and Extra Virgin Hazelnut Oil. Credit: Sue Style

On the main street of the modest, self-effacing town of Beaujeu in the heart of France's Beaujolais region, there's a small stone-clad house, its

The raw materials for quesadillas de huitlacoche. Credit: Sue Style

At this time of year, when the corn stands high, I start to develop an almost uncontrollable urge for a bit of smut. We're

Bread salad, a quick, creative way to repurpose stale bread. Credit: Sue Style

Wherever there is bread, creative and cost-conscious cooks have always come up with dishes to accommodate it once it stales. Many such recipes are quite

Three favorite Muscats, from Domaine Weinbach, Domaine Zusslin and Hugel et Fils. Credit: Sue Style

Among the wines of Alsace, Muscat is probably the least known -- and the most surprising. Its relative obscurity is explained by the fact

Oranges for use in the rhubarb and orange preserves. Credit: Sue Style

Last summer we spent a memorable couple of nights as guests of Alpine farmers Ernst and Margrit Kübli in their Chalet Horneggli high above