Apple Pie

AN AMERICAN CLASSIC There are two tips I’ll share for making truly great apple pie. The first is to mix the dough by hand, a technique learned from a local pastry chef, many moons ago. Contrary to the popular method of mixing the dough in a food processor—where...

Chicken Pot Pie & Three Hills Cuvée Chardonnay

A HEARTY DISH THAT NEVER GOES OUT OF STYLE Hearty and heartwarming, chicken pot pie is an old-fashioned dish. You can find it in The Joy of Cooking, and in the yellowed, dog-eared pages of a Betty Crocker cookbook. The flaky, buttery pastry encases a rich and decadent...

Duck with Figs & Port

A MATCH MADE IN HEAVEN For this elegant fall recipe, Duck with figs and a port reduction sauce, we’ve paired the dish with our 2016 Liberty Bell Pinot Noir. The richness of the seared duck skin is lifted by the bright acidity of the wine, and the autumnal forest floor...

Wild Mushroom Pappardelle

AN HOMAGE TO TUSCANY Pasta in a wild mushroom ragù is a rustic and soulful Italian dish that is blissfully versatile—don’t be afraid to experiment with a variety of wild mushrooms. We like to use a mix of fungi that’s locally available and in-season. If...