From the Nov 30, 2021, issue
A table spread with an assortment of mouthwatering bites and a variety of wines to match makes for a convivial holiday gathering. San Francisco chef Michael Tusk and his wife Lindsay, with whom he co-owns Quince and Cotogna, offer four tempting recipes for elegant, easy appetizers. Plus beverage director Matt Cirne shares picks for sparkling, white and red wines to serve alongside that are sure to please the entire crowd.
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