This beautiful and refreshing citrus terrine is just the thing to serve at a brunch, a shower, or as dessert for an elegant dinner.
Thank you for being a part of our community of food lovers. We'd like to share some important news: The Cook the Vineyard newsletter is now being sent out through a new platform called Substack, where we have more flexibility in the way we can offer content to you.
You now have a choice between a free subscription and a paid subscription.
Free subscribers will receive Cook the Vineyard once a month, on the first Wednesday of every month. Free subscribers can still access recipes on cookthevineyard.com, which will remain open to all.
Paid subscribers will receive 52 weekly issues of Cook the Vineyard annually, delivered every Wednesday, with instant access to the newest recipes, menu suggestions based on seasonal ingredients, tips and techniques, food news and more. Paid subscribers will also receive exclusive content, can participate in comments, Q&As, and live chats, and have access to all archived newsletters on cookthevineyard.substack.com. Paid subscribers will receive early notification of events. Paid subscriptions are $50 annually or $6 per month and can be canceled any time. Your paid subscription will help sustain Cook the Vineyard in our continuing aim to provide you with delicious recipes, useful tips, and advice on what to cook seasonally and where to find it.
What action should you take?
If you are a current subscriber, you will automatically be enrolled in a free monthly subscription to Cook the Vineyard. The free newsletters will be emailed on the first Wednesday of each month.
If you would like to upgrade your free monthly subscription to a paid weekly subscription, would like to give a gift subscription, or would like to subscribe to the newsletter for the first time, click on one of the links below or on the sign-up form on this page.
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Options for First-Time Subscribers
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