The New York Times article on Finger Lakes Cabernet Franc we included in our wine stories roundup yesterday highlighted an interesting recipe for Braised Chicken. [level-members]
I must admit, I’ve never heard of the spicy Korean condiment gochujang, but the recipe sounds delicious, and I’m trusting that it will be an excellent accompaniment to Finger Lakes-style Cabernet Franc. Will let you know once we’ve tried it.
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