Carne de porco à Alentejana: At the table
Joanna Simon delves into the unexpected origins and preparation of carne de porco à Alentejana—and picks out the best wines to serve with this classic Portuguese…
By
Joanna Simon
Latest articles
All Articles
At the table: Cassoulet
The precise origins of cassoulet, the classic southern French white bean and meat dish, may be disputed, but its…
By
At the table: Lamproie à la bordelaise
The intense, gelatinous lamproie à la bordelaise may not be for everyone. But as Joanna Simon says, this classic…
By
At the table: Arroz de pato
Joanna Simon’s journey through classic wine country cuisines takes her to Portugal, and one of the country‘s signature rice…
By
At the table: Sarde a beccafico
In the latest in her series exploring classic wine country dishes, Joanna Simon explores the history of a much-loved,…
By
At the table: Baeckoeffe
Joanna Simon’s journey through classic wine country dishes takes her to Alsace, where the meat, potato, and vegetable stew…
By
At the table: Snails a la catalana
The latest in Joanna Simon’s series on wine country cuisine focuses on a variety of traditional Catalan snail dishes,…
By
At the table: Pochouse
In the second instalment of her series on classic wine country dishes, Joanna Simon turns her attention to Burgundy…
By
At the table: Risotto al Barolo
In the first of a monthly series exploring classic dishes from the world’s great wine regions, the award-winning wine…
By
