No dry Martini (gin of course) is complete without a splash of my favorite dry vermouth Noilly Prat. I was lucky enough to visit the distillery (the recipe dates back to 1813) in Marseilles France this summer.

Here is my ramp pesto recipe that we use at WM Brown Farm.

Basile Tesseron gives me a tour of his family vineyard in Medoc and shows me how he is taking this ancient craft into the 21st century.

With a pile of dill left over from a deviled duck egg garnish and thinking about the delicious Gravlax pie at M.Wells, I decided to make my own.