The Annoying Trendiness of Rosé — and a Bottle Actually Worth Drinking

I poached a salmon recently, and served it with cucumbers, feta and a piquant sauce (red pepper flakes, smoked paprika, fennel and coriander seeds. . . it’s a great recipe, and you can find it here). While cooking and talking with my guests, I opened a bottle of rosé, as an apéritif, desirous of something … Continued

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