dining & travel

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Sept. 30, 2012 Issue  :  Features

Steak House Favorites

Posted: September 30, 2012  

Sept. 30, 2012 Issue  :  Features

The Cuts And How To Cook Them

A guide to what to buy and how to prepare, from fast and hot to slow and low

Posted: September 30, 2012  

Sept. 30, 2012 Issue  :  Features

A Beef Primer

The inside story on where it comes from and what makes the best

Posted: September 30, 2012  By Sam Gugino

Sept. 30, 2012 Issue  :  Features

An American Classics

Our comprehensive guide to beef, America’s favorite red meat, from the pasture to the plate, with recipes and wine matches from stellar chefs

Posted: September 30, 2012  

Sept. 30, 2012 Issue  :  Features

Northern Fried Chicken With California Syrah

Chefs Bruce and Eric Bromberg, Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas

Posted: September 30, 2012  By Owen Dugan

Learn Wine  :  Ask Dr. Vinny

Is it OK for a sommelier to take some of my wine to rinse out a decanter?

Posted: September 28, 2012  

News & Features  :  Matchmaking

8 & $20 Recipe: Homemade Meatballs and Chianti

Revive a classic pairing for cooler weather

Posted: September 25, 2012  By Jennifer Fiedler

News & Features  :  Green Talk

Q&A: Turning the Restaurant Business Green

Michael Oshman decided he could make a difference by urging restaurateurs to be environmentally sustainable

Posted: September 21, 2012  By Dana Nigro

Blogs  :  Harvey Steiman At Large

Behind the Scenes at Jiro

From fish market to a rush of sushi at the celebrated sushi bar

Posted: September 20, 2012  By Harvey Steiman

Yoshikazu Ono runs his thumb over the exposed surface of an abalone, a grimace spreading across his face. He thinks the shellfish is too small, and it feels too firm. “Not good. I don’t know if we can serve abalone today,” he mutters in Japanese. “It should be plump. And darker. These are yellow.”

Ono, 52, is responsible for buying the fresh fish each day for Sukiyabashi Jiro, the 11-seat sushi bar where he makes sushi shoulder-to-shoulder with his father, 86-year-old Jiro Ono. They were featured earlier this year in the film documentary Jiro Dreams of Sushi.

Learn Wine  :  Ask Dr. Vinny

Where do I start with wine and cheese pairings?

Posted: September 17, 2012  

Blogs  :  Harvey Steiman At Large

Tastes of Serious Luxury

Eel and tempura provide highlights, diversions in a week of sushi

Posted: September 17, 2012  By Harvey Steiman

A week in Tokyo drove home the point that the most venerated sushi restaurants there only serve sushi. They don’t also make tempura. They don’t deal in teppanyaki. You can’t get ramen or soba noodles in the same place. They devote 100 percent of their efforts to making rice, finding great fish, butchering, aging, cooking and curing the seafood properly, then serving it simply.

Sushi is not the only specialty food craft that’s treated with such specificity and luxury. In the span of 24 hours I experienced what many believe to be the very best specialists of three of these foods, steered in the right direction by Masuhiro Yamamoto, author of several books on sushi and what he calls “cuisines de terroir” of Tokyo.

Learn Wine  :  Ask Dr. Vinny

Should you bring your own wine into a restaurant?

Posted: September 14, 2012  

Blogs  :  Harvey Steiman At Large

Three Tokyo Sushi Bars

Contrasts in creativity, style on different levels

Posted: September 12, 2012  By Harvey Steiman

Differences between sushi in Japan and sushi at home are getting clearer as I try a few of Tokyo’s thousands of options. Restaurants that specialize in one thing (such as tempura, sukiyaki, even eel) are more revered than those that offer a wider menu. Sushi is at the top of the food chain.

News & Features  :  Matchmaking

8 & $20 Recipe: Spicy Pan-Seared Hanger Steak and a Greek Red

Roast eggplant with a garlic-yogurt sauce makes a delicious seasonal side

Posted: September 11, 2012  By Jennifer Fiedler

Blogs  :  Harvey Steiman At Large

Sushi Revelations

My first stop in Tokyo is a series of pleasant surprises

Posted: September 6, 2012  By Harvey Steiman

Alain Ducasse loved it. He picked it recently when Bloomberg News asked top chefs around the world where they loved to eat. Most of them listed famous restaurants owned by famous chefs, but Ducasse waxed lyrical about this chef’s "perfect knowledge of the Japanese terroir." He loved "the refined ingredients, delicate taste of the sushi and the subtle tableware," adding, "I had to share my discovery with you, as you will not find it in any restaurant guides."

Well, maybe not any guides in English. The sushi mavens of Tokyo sure know about the restaurant. Reservations must be made two months in advance, according to my new friend, Jun Yokokawa, a professor on the faculty of Tourism and Hospitality at Bunkyo University in Tokyo who is also a respected restaurant critic. (His email domain is "@junandfoodies.com".) He booked it for me, my first sushi experience for my week here in Tokyo, and it was as Ducasse described.

News & Features  :  Seasonal

New Recipes and Kosher Wines for the High Holidays

Elegant dishes from a new kosher hot spot in Manhattan, plus 12 recently rated kosher reds and whites for your holiday table

Posted: September 6, 2012  By Laurie Woolever

Aug 31, 2012 Issue  :  People

Classic Studies

Sommelier Cat Silirie admires Old World wines for their reflection of historic terroirs

Posted: August 31, 2012  By Lizzie Munro

Aug 31, 2012 Issue  :  Features

Scallops With White Rhône

Executive chef Sam Hazen, Veritas, New York

Posted: August 31, 2012  By Owen Dugan

Aug 31, 2012 Issue  :  Features

Travel to the Source

Posted: August 31, 2012  By Mark Pendergrast

Aug 31, 2012 Issue  :  Features

Beyond Organic

Posted: August 31, 2012  By Owen Dugan

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