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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

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

Matchmaking

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.

Blogs  :  Harvey Steiman At Large

Coffee and Wine, Part II

Cooking with coffee—everything but the drink itself

Posted: February 6, 2015  By Harvey Steiman

Has anyone ever put together an eight-course menu in which every dish involves coffee—and mostly without using the beans themselves or the drink made from them? Frank Kramm, the chef at Daylight Mind, my cousin's ambitious coffee bar, café, restaurant and coffee school in Kona, Hawaii, creatively pureed the coffee fruit itself to flavor a butter, burned chaff from roasting the beans to smoke roast duck, and sprinkled coffee-flavored salt over slices of raw fish. We paired the dishes with Roederer Champagne Cristal, Château Margaux, Beaux Fréres Pinot Noir and a Muscat de Beaumes-de-Venise.

News & Features  :  Seasonal

Keeping It Light on Valentine’s Day

The Red Cat chef shares citrus salad and pan-seared fish recipes, with rich white wines to match

Posted: February 6, 2015  By Esther Mobley

Blogs  :  Harvey Steiman At Large

Coffee and Wine, Part I

Finding parallels with different brews and wines

Posted: February 2, 2015  By Harvey Steiman

My cousin, coffee guru Shawn Steiman, agreed to try three different wines with three distinct kinds of coffee with me, to compare how both beverages might reflect where they were grown and how they were made. I chose a fresh white wine, a lighter style of red and a full-bodied red, and Shawn used three different coffees in three styles: drip, full-immersion and espresso.

News & Features  :  Matchmaking

8 & $20: Pineapple-Chile Chicken Wings

This game-day party recipe, matched up with a Riesling, doubles as a casual dinner

Posted: January 27, 2015  By Nicole Ruiz Hudson

News & Features  :  News

Napa Police Recover Rare Wine Stolen from the French Laundry

Sheriff reports much of $300,000 in vinous loot found in North Carolina; no arrests as investigation continues

Posted: January 23, 2015  By MaryAnn Worobiec

Blogs  :  Harvey Steiman At Large

A Seminal Star Winks Out

Étoile, the restaurant at Domaine Chandon, launched an era

Posted: January 13, 2015  By Harvey Steiman

The restaurant that jump-started fine dining in Napa Valley closed Jan. 1, to be converted into an elaborate tasting room. Étoile had too much competition from the long list of great restaurants that stretch from Napa to Calistoga these days, and its operators reportedy could not reach an agreement on lease arrangements.

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