« Mild, juicy escarole belies ‘bitter green’ reputation

Italian wines of different styles pair well with greens and pork pasta

Tribune News Service photo

Penne with wilted escarole and crispy pancetta goes with a variety of wines from light and fresh to smoky and earthy. (Bill Hogan/Chicago Tribune/TNS)

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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