Rebekah Peppler
Recipes
Chambéry Cassis
Aromatic dry vermouth and rich, deep black currant liqueur make an auspicious pair.
Recipes
Fried Lemon and Radish Salad
You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
Recipes
Seven-Hour Braised Leg of Lamb
Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.
Recipes
Eggs Rémoulade
Hard-boiled eggs in their cocktail-party attire (i.e., briny, herby mayonnaise).
Cooking
This “Extremely French Carrot Salad” Goes With Everything
Call it carottes râpées because grated carrots doesn’t sound quite as elegant.
Cooking
You Should Be Doing More Shots
These mini mixed drinks are small. They’re fast-moving. They’re delicious. They’re shot-tails. (Did we really just say that?)