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A sign of my eclectic tastes perhaps that the first entry in my cookbook recipe & wine pairing project was Butcher Shop Bolognese–chicken livers and all–and last night I was cooking from the vegetarian classic, Moosewood. Jodi was vegetarian when we first met, plus I really couldn’t afford much more than pasta, so I got my start cooking vegetarian meals. Thus no surprise that Moosewood was one of my first cookbooks. Carrying around an 11 lb baby put an end to Jodi’s vegetarian days, but still at least half of the meals I prepare are vegetarian. So finding a good wine pairing for mac and cheese is always of interest.