On Newsstands Now
The new issue is a breath of spring. Matt Mornick interviews Jason Stratton now of Mbar, who shares a recipe for braised chicken drawn from the Renaissance, while Adriana Janovich takes us on a road trip to Greenbluff, long known for U-pick farms but fast becoming a libation paradise, and Anne Sampson explores the Tempranillo grape, long the foundation of Spanish wines but only now making it’s way into Washington wines.
And of course the recipes are a celebration of the season upon us. Sylvia Fountaine outlines a May-Day dinner party featuring seared scallops with spring peas, tarragon and truffle; a cucumber and watermelon radish salad; finishing with a spring version of tiramisu with strawberries and elderflower liqueur, yum!