dining & travel

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Dec. 31, 2014 Issue  :  Features

Holiday Mixers

Posted: December 31, 2014  By Jack Bettridge

Dec. 31, 2014 Issue  :  News

Fine Wine Sales Revive Restaurants

Posted: December 31, 2014  By Esther Mobley, Gillian Sciaretta

Dec. 31, 2014 Issue  :  Letters

Feedback

Posted: December 31, 2014  

Dec. 31, 2014 Issue  :  Features

Roll One Up

Posted: December 31, 2014  

Dec. 31, 2014 Issue  :  Features

Fondue: Can't-Miss Winter Comfort

Posted: December 31, 2014  By David Gibbons

Dec. 31, 2014 Issue  :  Features

Ricotta-Beet Canapés With Franciacorta

Drew Belline, Rocket Farm Restaurants, Atlanta

Posted: December 31, 2014  By Catherine Sweet

Blogs  :  Harvey Steiman At Large

Rethinking Wine in Cooking

Danish chef Christian Puglisi of Relæ explains how to use wine like seasoning

Posted: December 18, 2014  By Harvey Steiman

Good cooks know that just splashing a bit of wine into a sauce or a dish as it cooks is no way to get the most out of it. What matters is how good the wine is, when and how much is added, and how long it's cooked.

In the recently published Relæ: A Book of Ideas (Ten Speed, $50), chef Christian Puglisi outlines his approach to using wine, honed working at El Bulli and Noma. At Relæ, his restaurant in Copenhagen, he uses wine directly from the bottle only for long-cooked dishes where wine must bathe the food, such as beef Bourguignon or Piemontese brasato. But for most dishes, especially sauces, he prefers to boil down the wine in advance and add it to taste.

Dec. 15, 2014 Issue  :  People

Italian Wild Side

A glimpse into the mind of Massimo Bottura, one of the world's top culinary innovators

Posted: December 15, 2014  By Robert Camuto

Dec. 15, 2014 Issue  :  Features

Lone Star Rising

Houston dining gains dimension as the great steak houses are joined by innovative cuisines from dynamic chefs

Posted: December 15, 2014  By Alison Napjus

Dec. 15, 2014 Issue  :  Columns

Context Is (Nearly) Everything

Posted: December 15, 2014  By Matt Kramer

Dec. 15, 2014 Issue  :  Features

Cognac

Artisan producers offer a voyage of discovery

Posted: December 15, 2014  By Wyatt Peabody

Dec. 15, 2014 Issue  :  Features

Café Britt, Pioneer Roaster at Origin

Posted: December 15, 2014  By Mark Pendergrast

Dec. 15, 2014 Issue  :  Features

Grilled Steak and Flaky Potatoes With Malbec

Chef Juan Bochenski, Anasazi Restaurant, Santa Fe, N.M.

Posted: December 15, 2014  By Catherine Sweet

News & Features  :  Seasonal

Peppery Duck Steaks for the Holidays

Whether it's a cocktail party or intimate dinner, this simple, thoughtful dish will satisfy your guests

Posted: December 12, 2014  By Laurie Woolever

News & Features  :  Matchmaking

8 & $20 Recipe: Mushroom-Stuffed Pork Tenderloin

A Rioja red shines with this sophisticated dish that works well for holiday meals

Posted: December 9, 2014  By Nicole Ruiz Hudson

Nov. 30, 2014 Issue  :  Menu

Emeril's Reveillon Recipes

Posted: November 30, 2014  

Nov. 30, 2014 Issue  :  Menu

Reveillon in New Orleans

Emeril Lagasse supplies the perfect Crescent City holiday menu

Posted: November 30, 2014  By Owen Dugan

Nov. 30, 2014 Issue  :  Features

Aiming to Please

Posted: November 30, 2014  By Owen Dugan

Nov. 30, 2014 Issue  :  Features

Beyond Chèvre: The Artisan's Challenge

Posted: November 30, 2014  By David Gibbons

Nov. 30, 2014 Issue  :  Features

Ribollita Da Delfina with Sangiovese

Chef Brandon McGlamery, Luma on Park, Winter Park, Fla.

Posted: November 30, 2014  By Catherine Sweet

1234567 >>  Last (144)

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