At the table: Ris de veau aux morilles Joanna Simon explores the history and preparation of Ris de veau aux morilles, and picks out the fine wines… By Joanna Simon
At the table: Mangalica tomahawk with Aszú jus Joanna Simon’s latest excursion into wine-country cuisine features a contemporary recipe from an historic region: Mangalica tomahawk with parsley… By Joanna Simon
Chakapuli: At the table Joanna Simon explains how to prepare chakapuli, a traditional stew of lamb or veal with sour plums from Georgia, and… By Joanna Simon
Rack of lamb with chakalaka: At the table Joanna Simon finds the right wines to go with a new South African classic dish of rack of lamb… By Joanna Simon
Pork belly bánh mì sliders with slaw: At the table A twist on sliders with slaw by Dominic Orsini, the winery chef at Napa and Alexander Valley producer Silver… By Joanna Simon
Calamari and fermented celeriac: At the table Joanna Simon‘s series on matching wines to wine country cuisine moves to Australia, and a complex contemporary calamari dish… By Joanna Simon