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April 30, 2015 Issue  :  Features

Laid-Back Spots, Big-Time Chefs

At Monsieur Benjamin, Pabu and The Commissary, top San Francisco chefs relax the vibe while keeping standards high

Posted: April 30, 2015  By Harvey Steiman

April 30, 2015 Issue  :  Features

The Great Swiss Renaissance

Posted: April 30, 2015  By David Gibbons

March 31, 2015 Issue  :  Features

The Essence of Tea

Posted: March 31, 2015  By Mark Pendergrast

March 31, 2015 Issue  :  Features

Irish Whiskey Goes Beyond Blends

Posted: March 31, 2015  By Jack Bettridge

March 31, 2015 Issue  :  Features

An Ocean of Wine

Wine programs on cruise ships have never been better

Posted: March 31, 2015  By Ben O'Donnell

March 31, 2015 Issue  :  Features

The Pied Piper of American Artisans

Posted: March 31, 2015  By David Gibbons

March 31, 2015 Issue  :  Features

The Cooked and the Raw

Anthony Bourdain's journey from cynical chef to culinary celebrity

Posted: March 31, 2015  By Harvey Steiman

News & Features  :  Seasonal

Moroccan-Spiced Lamb Lettuce Wraps for Springtime

A recipe to welcome warmer weather, from chef Adam Keough of San Francisco’s Absinthe

Posted: March 27, 2015  By Esther Mobley

News & Features  :  Seasonal

French-Jewish Fusion for the Passover Table

A new kosher cookbook offers a fresh take on beef stew; plus, 14 recently rated kosher wines

Posted: March 25, 2015  By Esther Mobley

Blogs  :  Harvey Steiman At Large

Wine for Chinese Cuisine? Try Oz

Older classics shine with refined dishes

Posted: March 12, 2015  By Harvey Steiman

A myth persists that Chinese food is bad for wine. And yet, some of my most memorable wine-and-food experiences have involved Peking duck, ginger-laced steamed fish and spicy salt-and-pepper seafood. And the wines transcend the cliché choices of German Riesling and Alsace Gewürztraminer. Last week, for our annual dinner to benefit the Central Coast Wine Classic, Archie McLaren and I gathered the high bidders for our lot and some mature Australian bottles from my cellar at Hakkasan in San Francisco.

News & Features  :  Matchmaking

8 & $20: Roasted Chicken Thighs With Broccoli

Dress up this dish with a lemon-herb sauce and pair with a lively white wine to transition from winter to spring

Posted: March 10, 2015  By Nicole Ruiz Hudson

Jan. 31 - Feb. 28, 2015 Issue  :  Features

Bottled Cocktails

Posted: February 28, 2015  By Jack Bettridge

Jan. 31 - Feb. 28, 2015 Issue  :  Features

Bluegrass Reborn

Restaurants both new and established elevate Kentucky's culinary scene

Posted: February 28, 2015  By Esther Mobley

Jan. 31 - Feb. 28, 2015 Issue  :  Features


Posted: February 28, 2015  By Owen Dugan

Jan. 31 - Feb. 28, 2015 Issue  :  Features

Cassoulet With a Southern French Red

Philippe Bertineau, Benoit, New York

Posted: February 28, 2015  By Catherine Sweet

News & Features  :  Matchmaking

8 & $20: Easy Braised Short Ribs and Roasted Carrots

This warming winter meal stands up to a bold red such as Malbec

Posted: February 25, 2015  By Nicole Ruiz Hudson

Blogs  :  Harvey Steiman At Large

The Restaurant in the Cellar

Honolulu hideaway looks like the one to watch

Posted: February 13, 2015  By Harvey Steiman

Who would expect to find one of America's great restaurants hidden in the basement of a big shopping center in Honolulu? The archway entrance in the middle of the Ala Moana Shopping Center's lower parking level makes it feel like sneaking into a very fancy speakeasy. The meal I had there last week left me dazzled.

Blogs  :  Exploring Wine with Tim Fish

Sonoma’s Dining Shifts into High Gear

New restaurants in Healdsburg and Sonoma Valley are resetting the bar

Posted: February 11, 2015  By Tim Fish

The Sonoma County dining scene isn't like any place else. Chefs were doing farm to table back in the 1980s, long before it was de rigueur, and somehow over the years they've managed to keep it real. The chefs here hangout with farmers and the winemakers are connected to the land and the kitchen. Here are four new restaurants Sonoma diners are excited about.

News & Features  :  Matchmaking

Joël Robuchon’s Zero-Deprivation Diet

Seafood recipes from the French chef’s new nutrition-driven cookbook

Posted: February 10, 2015  By Esther Mobley

Blogs  :  Mixed Case: Opinion and Advice

Roasted: Why Not to be Self-Conscious About Your Wine-Tasting Notes

My coffee descriptors could use a jolt, but learning any beverage is a journey

Posted: February 10, 2015  By MaryAnn Worobiec

My colleague Harvey Steiman's recent blog posts about pairing wine and coffee reminded me of a story about the intersection of wine and coffee in my own life. One of our neighbors across the street invited us over for a beer. In his kitchen was the biggest, fanciest espresso maker I've ever seen. He was completely obsessed with coffee, and after chatting a while, he suggested I stop by a coffee tasting, or "cupping," at a local coffee importer and roaster that's open on the weekends.

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