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recipes

Smashed Potatoes with Roasted-Garlic Gravy

For too long, vegetarians have passed the turkey-gravy boat at the table and swallowed spuds plain. No longer.
November 2008
recipes

Seckel Pear Tart with Poire William Cream

Adorable Seckel pears are on display in this showpiece, but the essence of pear permeates the entire tart.
November 2008
recipes

Beggars' Purses (Crêpe Bundles with Caviar and Sour Cream

Chef Barry Wine's iconic dish is the bite-size beggars’ purse. We’ ve turned it into a first course and added chives and brown butter to the crêpe batter.
October 2008
wine + spirits + beer

The King (of Pouilly-Fumé) is Dead

Didier Dagueneau will be remembered for both his daredevil spirit and his contributions to winemaking.
09.23.08
chefs + restaurants

First Taste: Royal Mail Hotel

Dunkeld, a tiny town of 450 souls, is the unlikely repository for what is probably Australia’s best cellar.
09.15.08
recipes

Juniper-Braised Short Ribs

The juniper in this recipe adds a je ne sais quoi depth to the short ribs. Subtle, but we would certainly miss it.
October 2008
wine + spirits + beer

The Hartley-Ostini Winery

A restaurateur and his partner prove that you don’t need formal training to make critically acclaimed wine.
09.12.08
wine + spirits + beer

Rhyme and Reason

When do two ingredients go together well? When they’re alike—or when they’re not.
09.10.08
wine + spirits + beer

Drinking Smart and Cheap

If you’ve got the guts to trust your taste buds, you don’t have to spend a Jackson to find a wine you’ll enjoy.
09.08.08
wine + spirits + beer

An American in Paris

Jaime Araujo, daughter of a Napa cult Cab king, is changing the way the French market their wine.
08.13.08
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