Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. We chose muscat ...

Light up the grill and suddenly cooking is easier. There’s no pan to wash. No smoke to vent out of the kitchen. No discomfort of a hot oven stoking the house on a blistering summer day. So once I’m ...

Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the ...

Every chef dreams of having a fairy godmother, someone who can wave a magic wand and magically supply everything needed to make a dream restaurant come true. Alain Giraud got one. His Bastide, one of ...

Mushroom risotto is one of the great clichés of vegetarian food: In the spring and summer, it's hard to find a restaurant that doesn't make this their lone meatless offering. (In the fall and winter, ...

Combine the muscat, sugar, orange peel, lemon peel, cinnamon and 2 cups water in a large saucepan over medium-high heat. Cook, stirring, until the sugar dissolves, about 5 minutes. Remove the saucepan ...