Cooking with Wine

This summer farro salad is all we are craving right now.
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Packed with asparagus tomatoes and zucchini and a healthy amount of crumbled feta so every bite is a flavor bomb.
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https://cookingwithwineblog.com/summer-farro-salad-with-zucchini-asparagus-and-feta/

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Mortadella isn’t just for sandwiches 🔥
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Fold it. Skewer it. Char it. Four minutes on the grill and you’ve got smoky, crispy edges with buttery soft centers that taste wildly expensive.
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Here’s why this works:
🥩 The folds create layers that crisp outside, stay juicy inside
🌿 Italian herb sauce doubles as marinade and glaze
🧀 Creamy burrata pairs beautifully with mortadella
🍞 Grilled bread soaks up all the good stuff
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The trick? Baste the skewers every time you flip them. The sauce caramelizes on the grill and builds flavor with every turn.
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Serve it with creamy burrata, crusty bread, and watch it disappear faster than anything else on the table.
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https://cookingwithwineblog.com/grilled-mortadella-skewers-with-burrata-italian-herb-sauce/

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BUTTER-POACHED LOBSTER MEETS JALAPEÑO HEAT

This is how you make lobster rolls that don’t taste like every other mediocre shack version 🦞🔥

Most rolls drown the lobster in mayo. This one poaches the tails in butter and wine, then dresses them with jalapeño, lemon zest, and just enough cream to hold it together.

Here’s what makes these work:

✅ Poach in butter, not plain water to keep the meat silky and sweet
✅ Chill the lobster before dressing to stop the mayo from breaking
✅ Toast the rolls deep golden. Crisp bread = no soggy mess
✅ Add jalapeño for heat that doesn’t overpower
✅ Serve with extra melted butter for dipping

Mini size makes them perfect for parties. Brioche or Hawaiian rolls hold up better than hot dog buns and you can make a dozen of these without spending your rent on shellfish.

Cold lobster. Buttery bread. Just enough spice. That’s the whole vibe.

https://cookingwithwineblog.com/mini-new-england-lobster-rolls-with-jalapeno-dressing/