Coming Home to Roast

e-mail

View the entire table of contents
for the Nov. 15, 2004 issue

See Also
Sky-High Cellars
Thomas Keller's Triumphant Return
A Life in Wine
Wine Talk: Tony Danza
Change Comes to the Crescent City
A Century or More in California Wine
Los Cabos
Esperanza
Las Ventanas Al Paraiso
One & Only Pamilla
Other Recommended Resorts
Golfing Los Cabos
Viva Tequila!
Women Forge Ahead in California
Winery Executive: Barbara Banke
Researcher: Carole Meridith
Winemaker: Helen Turley
Trailblazers
Marketer: Terry Wheatley
California's Cabernet Conundrum
Revana Family
D.R. Stevens
Gemstone
Contrast in the Loire
Domaine des Baumard
Trends in Wine, Food and Dining

Few things evoke hearth and family like the scent of meat in the oven

Sam Gugino
Issue: November 15, 2004

For many people, roasting a leg of lamb or a standing rib of beef is about as far-fetched a culinary feat as butchering the meat at home. But roasts don't have to be difficult. What's more, they fill the house with warming and wonderful smells.