Corked & Forked: Four Seasons of Eats and Drinks

Eating and drinking have always gone hand in hand—but that doesn’t mean finding a perfect suppertime match for your prized Pinot Blanc is easy.  Luckily for you, in Keith Wallace’s book Corked and Forked: Four Seasons of Eats and Drinks, the secret to stellar food and beverage parings is broken down and explained through original, seasonal and beautifully put together menus.

Hailing from a family of teetotaling New England ministers, Wallace, now Director of the Wine School of Philadelphia and columnist for The Daily Beast, was not raised amongst culinary and wine snobbery and makes a point to not fill his book with highbrow "mumbo jumbo." Instead, he focuses on in-season ingredients that are easy to find at the local grocery and wine selections that are widely accessible. We love his Sunday supper menu of pork chops with sage and white beans paired with a red Tuscan wine. Lavishly photographed, this savory autumn meal embodies his simplistic outlook by containing only nine ingredients

— By Emily Arno

Ultimate Veggie Stock

This amazing vegetarian stock is comparable in depth and flavor to a demi-glace.

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Pork Chops with Sage and White Beans

A touch of lemon adds vivacity to the earthy flavors of pork, fried sage and garlic.

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Spicy Chocolate and Gingersnap Tart

Chile and chocolate is a classic Mexican flavor combination.

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