As soon as the first hint of spring arrives, I start thinking about rosé and spring crudites. The idea of a chilled glass of pink wine, sipped slowly, preferably on a terrace somewhere, kind of invades my brain and won’t leave. Even when it’s 45 degrees and raining, I find myself perusing the “pink” section … Continue reading Cooking French with Rosé: Spring Crudites with Herbed Aioli