“This is our riff on the old classic prosciutto and melon,” says Ward. “Italians all scoff these little nibbles on skewers at the bar for aperitivi with great gusto. We use capocollo for our version – ...
When holiday occasions call for you to don your hosting cap, skip complicated appetizers and hors d’oeuvres to instead serve sustainable charcuterie with sommelier-approved wine pairings. After all, ...
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — More than 180 restaurants ...
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