A Perfect Match: Pairing Roasted Cauliflower with an Italian Red
Chef Perry Hendrix of Avec delivers classic Moroccan flavors in this tagine, in which cauliflower roasts in a well-spiced stew base. How does a fruity, light Nero d'Avola complement this full-flavored dish? Wine Spectator's Hilary Sims explains.
Related Links: Get the recipe!
How to Make a Pheasant Feast, Full Version part 1/2, with Chef Shuman of Betony NYC and Ariane Daguin of D'Artagnan