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.
More Top Stories
 |
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.
READ MORE
|
 |
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.
READ MORE
|
 |
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.
READ MORE
|
 |
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.
READ MORE
|
 |
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.
READ MORE
|
Follow
Advertisement
IN THE CURRENT ISSUE
Advertisement
Advertisement
O Magazine search
We Hear You!
