At the table: Crema catalana
Joanna Simon delves into the history, crafting methods and wine pairings for the Spanish dessert crema catalana, uncovering intriguing distinctions…
Byfood and wine
At the table: Rillettes de Tours
What are the best wines to drink with the Loire Valley speciality?
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At the table: The Feast of the Seven Fishes
Joanna Simon is in festive mood as she finds the wines to serve on Christmas Eve with a traditional American-Italian…
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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 to…
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Pork belly bánh mì sliders with slaw: At the table
Pork belly bánh mì: a twist on sliders with slaw by Dominic Orsini, the winery chef at Napa and Alexander…
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At the table: Perdiz con chocolate
The combination of chocolate and partridge, perdiz con chocolate, is a classic Spanish dish with many regional variations that works…
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At the table: Cassoulet
The precise origins of cassoulet, the classic southern French white bean and meat dish, may be disputed, but its ability…
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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, pungently…
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