Complex wine demands simple food.
Photo by Michal Szydlowski | SXC.

Complex wines demand simple food. You want the wine to be the focus of attention, not a dazzling dish of food.

Grilled steak, roast beef or lamb for a great red wine do the trick; as does grilled seafood or fish for a white wine.

Use subtle herbs and spices on the vegetables; avoid heavy sauces. Dress vegetables simply: This isn’t the time for your famous Roquefort sauce.

Simple cooking also gives you what you want most: the time to relax and enjoy that bottle of wine!

• Bone up on the flavors and aromas of wine. Then, as you drink the wine, look for the particular flavors and aromas as you nose (sniff) and taste the wine.

First, you can try new cookie recipes. You don‘t have to eat them all: Make them as a birthday gift or a no-occasion thank-you for a neighbor, relative, teacher, hairdresser, healthcare provider (yes, they eat cookies, too) or other helper.

Second, you can learn more about cookies.

• The history of cookies
• The history of biscotti
• The history of the brownie, a bar cookie
• The history of the chocolate chip cookie
• The history of the macaroon
• The different types of cookies: a cookie glossary

The chocolate chip cookie has evolved in
wonderful ways since the original chocolate
chip cookie. See who invented the
chocolate chip cookie.

[1] Rare cauliflower varieties: from top left, orange (Cheddar), Romanesco (Roman) and purple (photo © B. Sky | SXC.

We have a passion for cauliflower. Steamed or stir-fried, crudités or cauliflower soup, we eat a head a week.

A member of the botanical family Brassicaceae, the cauliflower species, Brassica oleracea, also includes arugula, bok choy, broccoli, brussels sprouts, cabbage, collard greens, kale, horseradish, mizuna, mustard greens, radishes, rutabaga, turnips, wasabi, watercress and other vegetables.

In addition to being low in calories and high in fiber, vitamins and minerals, cauliflower and its cruciferous cousins have phytochemicals (a type of antioxidant) that are potential cancer-fighters.

Studies have shown their ability to stop the growth of cancer cells in the breast, cervix, colon, uterus, liver, lung and prostate. (Consume them raw or lightly steamed to get the maximum amount of antioxidants.)

“Cauli-fiori” was introduced to France from Italy in the 16th century. A delicacy, it was enjoyed by the wealthy.

When you take a bite, think of King Louis XIV tasting “chou-fleur” for the first time.

We’re thrilled when we find a rare species of cauliflower at farmers markets. Look for orange or Cheddar, purple and the majestic Romanesco/Roman broccoli. All look beautiful on a plate of crudités or combined into a tricolor cauliflower salad.

If you’re making conventional white cauliflower, here’s a simple chef’s trick to keep it white as snow: Add a little milk to the cooking water.