dining & travel

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Sept. 30, 2013 Issue  :  Features

Italy in America

Six chefs interpret the rich diversity of regional Italian food and wine

Posted: September 30, 2013  By Owen Dugan

Sept. 30, 2013 Issue  :  Columns

The Great Bottle Test

Posted: September 30, 2013  By James Laube

Sept. 30, 2013 Issue  :  Features

Italian Pantry

Posted: September 30, 2013  By Sam Gugino

Sept. 30, 2013 Issue  :  Features

A Classic Dessert, Reinvented

SPQR, San Francisco

Posted: September 30, 2013  By Owen Dugan, Nathan Wesley

Sept. 30, 2013 Issue  :  Columns

What Becomes Legend

Posted: September 30, 2013  By Matt Kramer

Sept. 30, 2013 Issue  :  Features

At Home With Anita Lo

The New York chef shares her weekend retreat on Long Island’s Moriches Bay

Posted: September 30, 2013  By Lizzie Munro

Sept. 30, 2013 Issue  :  Features

Rye Renaissance

Posted: September 30, 2013  By Jack Bettridge

Sept. 30, 2013 Issue  :  Features

Have Your Cake

Posted: September 30, 2013  By Sam Gugino

Sept. 30, 2013 Issue  :  Features

Roasted King Salmon With Chardonnay

Chef Michael LaScola, American Seasons, Nantucket, Mass.

Posted: September 30, 2013  By Lizzie Munro

Blogs  :  Stirring the Lees with James Molesworth

A Minority Opinion on 'Somm'

This wine movie is boring and cold

Posted: September 25, 2013  By James Molesworth

I've been catching up on my wine movies lately, with both A Year In Burgundy and Tu Seras Mon Fils (You Will Be My Son) earning a thumbs-up. I realized though that I never pitched in my two cents on the most recent darling of the genre, Somm. From a strict movie perspective, Somm is quite boring...

News & Features  :  News

A Training Ground for Tomorrow's Top Restaurant Staff

Florida International University's hospitality school opens a cutting-edge facility for restaurant management students

Posted: September 24, 2013  By Victoria Pesce Elliott

Learn Wine  :  Ask Dr. Vinny

Who decides the volume of a glass of wine at a restaurant?

Posted: September 23, 2013  

Blogs  :  Harvey Steiman At Large

Serious Cuisine, Isolated Location

Young chef Michael Warring goes it alone

Posted: September 17, 2013  By Harvey Steiman

The plates look like casual perfection at Michael Warring, the secret eponymous restaurant of Solano County. Pale green pressed cucumber soup, dolloped with creamy sabayon and topped with a salad of vivid baby greens, comes in a square-bottomed jar, looking like a terrarium. A softly poached egg enriches already creamy risotto, made to order and generously flecked with black truffle shavings. Sautéed slices of giant squid share space with lobes of golden sea urchin atop beautifully browned pain perdu, nestled in an ecru puddle of apple cream.

Everyone in the small dining room gets a ringside view as Warring cooks five-course dinners one by one.

News & Features  :  Matchmaking

Three's a Charm: Shrimp Appetizers for Summer's End

Throw a party where shellfish takes center stage in a variety of dishes

Posted: September 13, 2013  By Lizzie Munro

News & Features  :  Matchmaking

8 & $20 Recipe: Grilled Lamb Kebabs with Shiraz

This easy recipe takes inspiration from Greek moussaka

Posted: September 10, 2013  By Jennifer Fiedler

Aug. 31, 2013 Issue  :  Features

La Ciau del Tornavento

A vault of great wine in the Piedmont hills

Posted: August 31, 2013  By Robert Camuto

Aug. 31, 2013 Issue  :  Features

Per Se

Thomas Keller doubles down with a Grand Award on each coast

Posted: August 31, 2013  By Nathan Wesley

Aug. 31, 2013 Issue  :  Features

The Royal Mail Hotel

Destination dining in the Australian Outback

Posted: August 31, 2013  By Tyson Stelzer

Aug. 31, 2013 Issue  :  Features

The Village Pub

A Silicon Valley mainstay builds a cellar deep in Burgundy

Posted: August 31, 2013  By Harvey Steiman

Aug. 31, 2013 Issue  :  Features

Grand Award Winners of 2013

Posted: August 31, 2013  

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