Recipes from the Root Cellar
These quintessential fall recipes include roasted beets and celery root with goat butter and spicy scalloped rutabagas with parsley.
Chef Dean Maupin thinks most things taste better with smoky bacon. These bacon-garnished briny clams, steamed in Virginia's fruity and floral Viognier, are such a big hit that he serves them regularly during the cooler spring and fall months. That's when the clams he likes from Willis Wharf, a small fishing town on the Eastern Shore of Virginia, are best. Try serving them with the wine they're steamed in.