Published Dec 21, 2009 10:00 AM
MORE TO READ
Reviving the Lost Art of Ireland’s Small Batch Whiskey Bonding Traditions
Craft distillers and blenders are reimagining their island’s famed spirit.
How Learning to Butcher in France Made Me Rediscover Myself
Meat and mentorship with the pioneer of seed-to-sausage charcuterie.
Seared Halibut with Artichokes à la Barigoule
Wine-braised artichokes and carrots—a classic vegetable dish from Provence—are a simple and soothing pairing for crispy white fish.