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09/12/2012
Rose Cocktail
A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.
Issue #150
10/07/2010
Turbot aux Beurre Blanc (Grilled Turbot with White Wine and Butter Sauce)
Turbot, a flatfish found in the North Atlantic, is grilled and generously sauced with a classic accompaniment of beurre blanc at Allard. We've simplified the dish to accommodate filets of sole, fluke, or flounder.
Issue #133
09/05/2008
Mimosa
The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal. This recipe was published with David Wondrich's article "Classic Eye-Openers" (October 2008).
Issue #114
12/10/2007
Orange Wine
Citrus growers near Nice make this delicious potion.
Issue #39
02/02/2007
Kir
To make a proper French kir, don’t stint on the crème de cassis—the final result should be a dark rosé hue.
Issue #30
05/07/2013
Mustard and White Wine Braised Chicken
An adaptation of a regional French classic, this version swaps out the traditional Dijon in favor of a grainy, seeded mustard.
Does Not Apply
08/29/2012
Melon au Porto
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
Does Not Apply
09/14/2011
Menu: An Elegant Herb Garden Dinner
Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings.
Does Not Apply
10/23/2009
Zinfandel-Soaked Cherry Clafoutis
Dried cherries become plump and extra delicious when soaked in zinfandel. Add the wine-drenched cherries to a dense and delicious clafoutis. Continue...
Does Not Apply
Source: Worth the Whisk
09/24/2009
Mushrooms Braised in Red Wine
Any ingredient that's braised in red wine, vegetarian or otherwise, makes it rich and luscious. Here, mushrooms are slowly cooked in wine and then spooned over top of pasta for a satisfying dinner. Continue...
Does Not Apply
Source: Two Spoons