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    Notes - April 20, 2016

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about D’Arry’s Hermit Crab, Ricasoli Chianti, Howard Park Cab and Freakshow Cab.

    Have a listen!

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    Roasted Italian Sausage, Peppers, and Onions

    Simple and delicious, this is Italian comfort food.

    Try to cut the veggies to be about the same size.


    1 pound sweet or hot Italian sausages (or a combination of the two), cut crosswise into thirds
    1 pound small red potatoes cut into large chunks
    1 large red onion, cut into 8 wedges
    2 red , green or yellow peppers, cut lengthwise into 8 pieces
    A few sprigs rosemary
    2 Tbs., olive oil
    A heaping teaspoon kosher salt
    Freshly cracked black pepper


    Preheat oven to 450°F.

    In a large bowl, toss the vegetables and rosemary in olive oil, salt and pepper.

    Arrange everything on a shallow baking sheet in a single layer, making sure the sausages are evenly spaced apart.

    Roast for 30 to 35 minutes or until potatoes are fork-tender and sausages are lightly browned, stirring once halfway through roasting.

    Serve with a light side salad and crusty bread.

    You can enjoy this with white, red or rosé wine.

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