Staying Home: Baked Brie in Puff Pastry
Duration: 02:11
A Perfect Match: Cacio e Pepe with an Italian White Blend
Chef Chris Borges of Josephine Estelle restaurant in New Orleans shares his take on this crowd-pleasing, cheesy classic. Wine Spectator's Hilary Sims and Julie Harans talk cooking tips and explain why a light skin-contact white wine from Italy pairs so well with pepper and Parmigiano.
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