Food & Drink Newsletter: Thursday April 2, 2015

Perfectly seasoned Easter lamb In our family, indeed in much of the world, the custom of serving lamb at Easter is as traditional as colored eggs and chocolate bunnies. How to braise vegetables for deeper, richer flavor Continue reading » Passover meals with a twist Passover is a millennia-old story of freedom. But if you're finding holiday menus a bit ho-hum, turn to the latest batch of Jewish cookbooks for some fresh ideas. Acid in wine helps balance difficult food flavors Continue reading » Viognier: The everything wine People found that viognier has all the yummies chardonnay has. It sports gobs of tastes, creaminess and a finish like creme fraiche. What oak brings to your wine: Tannin, flavors, aromas Get cooking » April in Paris pasta Spring fever salsa soup Peanut butter cookie
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