We'll be doing champagne and wines with dinner
That's exactly what we usually do. Splashes of grapefruit juice have been known to make their way into the glasses of champagne.
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Prosecco ... Always :)
Cynthia is a trusted source on Bread/Baking.
I'll be toasting along with Francesca with Prosecco!
AntoniaJames is a trusted source on Bread/Baking.
Tomorrow, Merrill's Mulled White Wine with Pear Brandy: http://www.food52.com/recipes...
Served with Blue Cheese and Fig Savouries, and Salted Almonds (from Book 1). ;o)
Merrill is a co-founder of Food52.
AJ, I'm so flattered you're making my mulled wine! Hope you like it. Wish I could indulge myself, but will have to wait until next year!
Abbie is a trusted source on General Cooking.
Bloodhounds from howtocookabear!
Please enter a valid email address.
Well played. You deserve a cookie.
Good-lookin', on the grill.
Sausages, 4 Gussied-Up Ways
You've Won the Dinner Lottery
4 Menus to Transport You to France
Little Changes for Big Pie Flavor
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)