Has anybody tried any of the recipes in the new issue? If so what, and what did you pair it with? I recently made the clam chowder and it turned out perfect!!! So savory, but not to heavy! I had never cooked clams before and I hate it when they are chewy but the were perfect. I paired it was an Ash Hollow 2004 Somanna, 50% Sauvignon Blanc 50% Pinot Gris. An unusually blend, I met the Ash Hollow owner at the taste washington wine tasting event here in spokane and after tasting the wine and talking to the owner I purchased a bottle. When I made the clam chowder it said Pinot Gris would be a good pairing, boy were they right! So many times whem i'm pairing wine to food or vice versa I'm try to compliment each other and blend them. With the Somanna and chowder it was just he opposite. After every savory bit of the soup, the wine would perfectly cleanse my palate but it seamed to extend the flavor of the wine on the finish....aaahhhh what a perfect combo!!!! I can wait to make it again!!!!