In this issue
Issue #4
French chefs traditionally deep-fry parsley sprigs—an idea well worth emulating here in America.
Beer isn’t supposed to age like wine–but a “strong beer” brewed to honor Thomas Hardy proves that a good ale can.
A staple of countless Acadian dishes, the roux is simple to make, provided you have the patience.
Long disregarded as a sweet wine for little old ladies, in truth sherry offers a palette of distinctive and delicious wines.
Sherry is wonderful, unique, and as grandly Andalusian as bullfights, flamencos, and the people who make it.
One is sour, one is strong, but both sherry vinegar and brandy de Jerez are distinctively flavorful.
Manzanilla, made exclusively in the coastal town of Sanlúcar de Barrameda, is truly the wine of a temperate climate.
The time-honored solera tradition of blending sherry is a fractional art.
Forget what you've heard about the frailty of Savoyard wines—these beauties are delicate and delightful.
When you find yourself longing for a good sherry vinegar salad dressing, just whip up this simple preparation.
Where in the world is Château St-Georges Côte Pavie? The World Atlas of Wine can tell you.
What’s the secret to making this renowned Savoyard dish? It’s in a pig’s ear.
High in jet-set mountain resorts, local kitchens serve up hearty, homey Savoyard dishes recalling a rustic past.
Clarifying stock doesn't have to be a big production—at least, not if you use this simple technique.
It’s not that chopping parsley is hard, it’s just that we’ve learned a few tricks you’ll appreciate.
