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Appetizers (3)
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11/17/2010
Fondue au Crémant (Fondue with Sparkling Wine)
This recipe is based on one from La Buvette des Bains restaurant in Geneva, Switzerland.
Issue #134
08/26/2011
Linguine with Clams and Chiles
As olive oil mingles with white wine and the sweet juices of clams in this classic pasta dish, it creates a fragrant sauce that coats the pasta. Be sure to undercook the pasta slightly so it can finish cooking in the sauce. We developed this recipe to accompany Nancy Harmon Jenkins's piece "The Essence of Olives" (May 2010). Continue...
Issue #129
11/28/2012
Menu: A Classic French Dinner Party
For a cold winter night, gather your friends to linger over an elegant meal of buttery-rich, timeless French classics.
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