Wonderful color of straw and sunlight. Nice acidity with green apple, lemon, and river stones on the palate. Very focused and elegant. More like a White Burg than a typical CA Chard. Will probably get even better over the next two years.
Don’t be intimidated by the word popover. This recipe is easy to pull off—and you can make it in an official popover pan or a regular old 12-cup muffin tin.
Hate Chardonnay? Turn It into a Cocktail!
Ever receive a bad bottle of wine as a gift? CHOW.com's Meredith Arthur shares a clever, simple tip on how to transform a glass of bad Chardonnay into a delicious cocktail. (Click here for our wine cocktail recipe.)
Here's the Difference Between Asiago, Romano, and Parmesan Cheese
Making the galette crepe with a sunny side up egg, chorizo and avocado cream from Trois Familia in Silver Lake, Los Angeles.
Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.