Lighter and healthier than the classic potato-leek soup recipe – and even more delicious!
Tag: Chardonnay
Pappardelle with zucchini ribbons (zucchini noodles) and fried capers
This summer pasta recipe is a winner
Broccoli and clothbound cheddar torta
A Spanish crustless quiche made with aged cheddar and a hint of cayenne
Sweet corn with mushrooms, roasted walnuts and truffle oil
A fresh corn salad recipe that bridges perfectly into the fall season
How to pair wines with spring fruits & vegetables
The best wines to serve with this season’s bounty
Parmesan popcorn with rosemary butter
A cheesy & aromatic gourmet popcorn recipe. Movie night, anyone?
Celeriac soup with crispy lemon zest & lemon-infused oil
Unlike its cousin, the common celery, celeriac (also known as celery root or knob celery) is grown for its roots rather than its stalks and leaves. As ugly as the root may look, it offers a white flesh that, when cooked, becomes incredibly tender.
Ravines Wine Cellars Chardonnay paired with autumn harvest salad
Ravines Wine Cellars is a Finger Lakes treasure. In the hands of its owner, the talented winemaker Morten Hallgren, Ravines has been making its mark on the region ever since the winery’s birth in 2000.
Creamy butternut squash polenta with spicy wilted spinach
This Butternut Squash Polenta recipe is a winner: it’s healthy, super-flavorful and quick to make! Read Viviane Bauquet Farre’s post and watch her demo every step of the recipe in the video.
Cheese fondue with chipotle & tequila
A super delicious cheese fondue recipe with Tequila and chipotle. It’s easy to make and a great party food! Serve it with bread cubes or with chunks of grilled meats, blanched but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!
Shiitake mushroom tartines with cheddar fondue
Inspired by a visit to Shelburne Farms in Vermont, Viviane Bauquet Farre creates a shiitake mushroom tartine (open-face sandwich) drizzled with a luscious cheddar fondue and served with escarole hearts, baby arugula and a lemon vinaigrette.