(BILL GREENE/GLOBE STAFF)
Plonk on the month | Winter-weight reds
Most weeknights supper at our place is something long-simmered and ladled out of an enameled cast-iron pot. It's likely the simmering happened on the weekend when there was time to assemble and prep ingredients. That we're reheating dinner rather than making it from scratch pretty much every night doesn't make the experience a whit less satisfying. At the last minute, ... (Full article: 488 words)
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