Savory and layered, with aromas of beef bouillon, plum pits, coriander, and cracked peppercorns, this co-fermented blend of 92% Syrah and 8% Viognier is deliciously true to its Northern Rhone inspirations.

Her Middle-Eastern background and food traditions play an important role in shaping her children's understanding of their blended cultural identities, which are often explored through cooking together as a family.. Education.Rita Nakouzi graduated from Fordham University with a bachelor's degree in art history.. About Food & Wine.

about us and our editorial process.Because the West Coast is famous for their., a large orange crab with meaty claws, it makes a dramatic showing in this seafood-packed dish.Dungeness crab are available fresh from November through June, but this dish can be made any time since many fish markets have cooked and frozen crabs available year round.. Cook Mode.

For the Cioppino.1. yellow onion, thinly sliced.

core removed, thinly sliced.

bottled clam juice or fish stock.about us and our editorial process.The late Barbara Tropp was a chef, author, and scholar who introduced many Americans to Chinese gastronomy and received a 1989 James Beard Award for Who's Who of Food & Beverage in America.

In 2018, Tropp's Hakka Salt-Baked Chicken recipe was named one of F&W's best 40.Tropp owned San Francisco's China Moon restaurant.. About Food & Wine.

about us and our editorial process.Oxford, Mississippi.John T. Edge is a prolific author of books and magazine articles, the writer and host of the TV show TrueSouth, and served as founding director of the Southern Foodways Alliance for over 20 years.