The inspiration for tonight’s Sunday Supper comes from simply needing to use up what’s in the fridge. That may not be elegant, but it’s real life. In the aftermath of Easter, Erin had probably about three pounds of potatoes and easily a half pound of Gruyère leftover from a fabulous potato gratin dish she made for...
Pasta Puttanesca with Cabernet Sauvignon We know. Not the most obvious pairing in the world. Not even overly appealing at the initial thought of it. You’d think we’d go for something more classic, like a Chianti, to pair with this savoury, briny, salty, tomatoey pasta. Yes, you’d think we’d do that, but we didn’t. Related:...
