A West Virginia food staple has made the pages of Food Network Magazine's special holiday issue highlighting tasty gifts from all 50 states.
And no, the article doesn't recommend stuffing a stinky ramp in someone's stocking.
It was Colasessano's famous Pepperoni Rolls that made the cut.
"Pepperoni rolls have always been considered West Virginia's snack," the magazine says, "and Colasessano's serves them in the neighborhood where they were invented."
You can check out the full list at http://bit.ly/1iRilZm.
If the response from my recent musings on wine and 'shine tell me anything, it's this: Y'all like a good drink!
And because many will be raising a glass around holiday tables over the coming weeks, it seems appropriate to debunk a few widely held wine myths so you can enjoy guilt-free sipping of whatever wine you like — "rules" be darned.
David White, founder and editor of www.Terroirist.com and author of a weekly "White's Wines" column, recently shared thoughts on his top five wine myths. Dude was spot-on, so I've folded his thoughts into my own to create the helpful hints that follow:
MYTH #1: Serve white wine with fish and red wine with meat.
While it's a good rule of thumb to serve lighter foods (like fish) with lighter wines (like white), that's not a foolproof pairing. Meatier fishes or those prepared with strong (tomatoes), earthy (mushrooms) or sweet (fruity sauces) will likely fair better with a delicate red like Pinot Noir. Spicy meat dishes (think Chinese, Thai and Indian cuisine) demand a rich, high-acid white like Riesling or Gewurztraminer to stand up to their sizzle.
MYTH #2: Sparkling wines like Champagne are only for special occasions.