Food & Wine — Pie

Alsatian Onion Tart is a traditional Sunday supper dish in Alsace, France, usually served after church. It is a flat, pizza like galette with carmelized and crispy onions and savory bacon.  The pastry part of the tart itself is also crispy with nice texture. In a pinch you can also use store bought pizza dough, however this recipe from our Culinary Specialist Nanette Berning-Pate is super simple and has the correct texture you would get in Alsace. Pair with a Riesling, Gruner Veltliner or Pinot Grigio. Makes 3 12 inch thin crusted tarts Ingredients for crusts: 365 grams unbleached all-purpose flour...

Think of Bourbon and Whiskey as the wine of the spirit world. It takes a long time to make, skillful blending and requires aging in oak for the most part. Some times it is aged in new oak or used sherry oak barrels. Similar to well make wine, Bourbon and Whiskey can age for quite some time after bottling. That is why we are featuring an irresistible Pecan Pie with a dash of Bourbon to add that extra kick and spice. Best new of all, we use half the amount of maple syrup required, no corn syrup is used and...