We know what you’re thinking. Escargot at home?
We promise you, it’s not difficult. And eating delicious, garlicky, buttery escargot that you made yourself from local Peconic Escargot snails and Coffee Pot Cellars Chardonnay only makes it taste that much better.
In this series, reporter Felicia LaLomia takes you through how to cook with booze. And, of course, she will be trying lots of it along the way.
In this episode, you’ll go through the three easy steps it takes to make snails into escargot.
