You can absolutely cook with rosé (treat it like white wine) as long as the wine is on the drier side rather than fruity and sweet. Once pears are come into season next month, try poaching them in rosé, sugar and a hint of vanilla for a late-summer dessert. There’s another rosé that’s delicious but hasn’t gotten as much love lately: the rosé pasta sauce. The cream-based sauce mixed with tomato is easy to make and velvety-rich with a tinge of acidity from the tomato. Penne And Tuna In Rosé Sauce With Rapini

Source: thestar July 22, 2017 15:00 UTC