Wine + Peace
January 2022

The Monthly Collection

Welcome to The Monthly Collection! A roundup of wines to drink, articles to read, recipes to make, music to enjoy and non-profits to support. Updated monthly and exclusive to the Wine + Peace community.

The Monthly Collection - January

What we're drinking

Les Lunes Cabernet Sauvignon 2020


LIOCO SoCo Chardonnay 2019


Margins Skin Fermented Chenin Blanc 2019


Birdhorse Suisun Valley Valdiguié 2019


What we're reading
Biodynamic, Natural and Infused with Rose Petals?

PUNCH contributor Leslie Pariseau reports on the triumphant comeback of aromatized wine. Carpe vinum!

The Monthly Collection: January 2022
What we're eating

Coconut Milk Braised Black Pepper Chicken with Sweet Potatoes

Cozy up to this hearty, dairy-free recipe from Half-Baked Harvest.

The Monthly Collection - January 2

Recipe created by Tieghan Gerard for Half-Baked Harvest.


  • 2 pounds boneless, skinless, chicken thighs or breasts, cut into 2-inch chunks
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper
  • kosher salt
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 2 bell peppers, sliced
  • 2 medium shallots, chopped
  • 4 cloves garlic, chopped
  • 1/2 teaspoon chili flakes, or more
  • 2 cups cubed sweet potatoes
  • 2 cans (14 ounce) full-fat coconut milk
  • 2 tablespoons fish sauce (or soy sauce)
  • 1/2 cup fresh cilantro, chopped
  • steamed rice, for serving
  • 1/2 cup Thai basil leaves
  • 2 limes
  • roasted peanuts



  • 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.

    2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan.

    3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.

    4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
What we're listening to
A playlist from W+P Creative Director, Francis Cardinale.

Music for dinner parties, road trips and winter walks.

QR Monthly Draft 5
Who we're supporting

National Young Farmers Coalition

The Monthly Collection: January 2022 1

The National Young Farmers Coalition supports young farmers and farmworkers who are fighting for the future of agriculture. They work with Farm and Ranch Stress Assistance Network Northeast to improve, and bring awareness to, the mental health of farm and food workers. They are also advocating for the Beginning Farmer and Rancher Development Program, which helps train young farmers and provides a pathway to citizenship for undocumented farmworkers.

Find out more details about this non-profit and how to donate here.