At the table: Spaghetti con la bottarga di muggine
It's best to look beyond claret when seeking a match for the “fish world's answer to Parmigiano Reggiano."
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Joanna Simon
Joanna Simon is a widely published writer, speaker, and author on wine and food, and the combination of the two.
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At the table: Jambon au Chablis
Joanna Simon on a classic dish from the glory days of a legendary hotel and restaurant in the heart…
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Beaux Frères: News from Ribbon Ridge
Joanna Simon on the Oregon producer's latest releases.
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At the table: Calçots amb salvitxada
The best ways to enjoy the emblematic Catalan onion and its piquant, slightly smoky sauce.
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At the table: Piperade au jambon de Bayonne
What are the best wines to drink with the “edible Basque flag?”
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At the table: Carbonada criolla
What are the best wines to drink with a dish that has deep roots in Argentinian culture?
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At the table: Huîtres et crépinettes truffées
What are the best wines to drink with the Bordelais Christmas dish of oysters with truffled meat patties?
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At the table: Tagliatelle with truffle
What are the best wines to drink with the coveted subterranean treasures?
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At the table: Wiener Schnitzel
Joanna Simon's series on wine country cuisine finally arrives in Austria.
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