Recipe for Living
First she got the entire Napa Valley eating out of her hand. Then chef Cindy Pawlcyn seasoned her own life, house, and entertaining style to taste.
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Napa Valley Menu
Work up a Napa-tite: chef Cindy Pawlcyn's delicate halibut with aioli, decadent cheese terrine with honey-nut sauce, and luscious pudding cakes with berries.
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Blue Cheese and Triple-Cream Terrine with Walnut Bread and Honey-Nut Sauce
Recipe for Blue Cheese and Triple-Cream Terrine with Walnut Bread and Honey-Nut Sauce, as seen in the May 2009 issue of O, The Oprah Magazine.
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Pudding Cakes with Chantilly Cream and Berries
Recipe for Pudding Cakes with Chantilly Cream and Berries, as seen in the May 2009 issue of O, The Oprah Magazine.
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Asparagus with Farm-Fresh Eggs and Dry Jack Cheese
Recipe for Asparagus with Farm-Fresh Eggs and Dry Jack Cheese, as seen in the May 2009 issue of O, The Oprah Magazine.
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Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli
Recipe for Hoja-Santa-Wrapped Halibut with New Potatoes, Artichokes, Leeks, and Spring Garlic Aioli, as seen in the May 2009 issue of O, The Oprah Magazine.
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From the May 2009 issue of O, The Oprah Magazine
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