dining & travel

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News & Features  :  Matchmaking

8 & $20 Recipe: Garlic-Parsley Chicken With Mushrooms and Spinach

A dead-simple recipe gets a jolt from lively Bordeaux blanc

Posted: January 13, 2015  By Esther Mobley

News & Features  :  News

Federal Judge Blocks California’s Ban on Foie Gras

Ruling makes foie gras legal to sell in California; animal-rights groups hope to appeal

Posted: January 8, 2015  By Augustus Weed

Blogs  :  Harvey Steiman At Large

Tickets and Tips

Changing ways to book and pay for dining out

Posted: January 6, 2015  By Harvey Steiman

Technology is changing how we book restaurant tables and pay for dinner. The people behind Alinea and Next in Chicago are making their innovative system, Tock, available to other restaurants. Per Se in New York and, when it reopens later this year, the French Laundry in Napa Valley are both switching to this system. Trois Mec in Los Angeles has been ticketing since it opened last year, and Coi in San Francisco has been using it as well.

It works like any event ticket. Pay in advance and show up at the appointed time. Walk out when you're finished.

News & Features  :  News & Features

Top Wine Stories of 2014

An earthquake, deaths and legal woes dominated 2014 in wine news, but our roundup shows it was a bright year for Portuguese winemakers and U.S. wine drinkers

Posted: December 31, 2014  

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


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

News & Features  :  News & Features

Top Editors' Blog Posts of 2014

From politics to screw caps to fitness, our editors had plenty of opinions about wine in 2014; these were their most popular posts

Posted: December 30, 2014  

News & Features  :  News & Features

Top Wine Videos of 2014

Favorite clips—fun, enlightening, full of personality—from the past year of winemaker and sommelier interviews, reader submissions and editors' tips

Posted: December 29, 2014  

Learn Wine  :  Ask Dr. Vinny

When are the best opportunities to make wine recommendations to my restaurant customers?

Posted: December 26, 2014  

News & Features  :  Matchmaking

Chefs Cook at Home: Sean O'Toole's Roast Chicken

Mediterranean spices add intrigue, and Washington Syrah makes the match

Posted: December 23, 2014  By Laurie Woolever

News & Features  :  Seasonal

Snacks and Sparkling Wines for New Year's Eve

Enjoy simple Spanish pintxos and lots of bubbles as you ring in 2015

Posted: December 19, 2014  By Laurie Woolever

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


Artisan producers offer a voyage of discovery

Posted: December 15, 2014  By Wyatt Peabody

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