dining & travel

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Aug. 31, 2014 Issue  :  Features

Cool and Caffeinated

Posted: August 31, 2014  By Mark Pendergrast

Aug. 31, 2014 Issue  :  Features

From Italy to America's Heartland

Posted: August 31, 2014  By David Gibbons

Aug. 31, 2014 Issue  :  People

Plating Piedmont

Chef Enrico Crippa sets the modern standard for regional cuisine at Piazza Duomo in Alba

Posted: August 31, 2014  By Robert Camuto

Aug. 31, 2014 Issue  :  People

Singing the Sea

Chef Eric Ripert uses the ocean's bounty to create beauty and harmony at Le Bernardin

Posted: August 31, 2014  By Harvey Steiman

Aug. 31, 2014 Issue  :  Features

The Best Wine Lists of 2014

From concise to epic, 3,748 restaurant wine lists earn Wine Spectator awards

Posted: August 31, 2014  By Gillian Sciaretta

Aug. 31, 2014 Issue  :  Features

The Grand Honor Roll

Posted: August 31, 2014  

News & Features  :  Matchmaking

8 & $20: Tuna Steaks with Tomato-Basil Orzo

A crisp, summery Vinho Verde gives lift to this casual, family-night dinner

Posted: August 12, 2014  By Nicole Ruiz Hudson

Learn Wine  :  Ask Dr. Vinny

Can I make vinegar with a sourdough starter?

Posted: August 11, 2014  

News & Features  :  Matchmaking

A French Feast That Won’t Widen Your Waistline

This easy summer menu is both healthful and delectable

Posted: August 8, 2014  By Esther Mobley

News & Features  :  Chef Talk

Health Talk: French Women Can Get Fat

For those who want to indulge, three-star chef Michel Guérard offers a lighter take on classical French cooking

Posted: August 8, 2014  By Esther Mobley

Blogs  :  Harvey Steiman At Large

Two Offbeat Wines Please a Crowd

Using insider knowledge to find a wine list's sweet spot

Posted: August 6, 2014  By Harvey Steiman

The wine list was in my hands, often the case when a bunch of us go out to dine. Comes with the work title. Champagne would have been easy to start with, but I was looking for something closer to $50 (not $100) that might be fun and delicious, and not an obvious choice. Two offbeat selections—a white from Oregon and a Nebbiolo from Italy—fit the bill.

July 31, 2014 Issue  :  Features

Whisky On The Block

Scotch has followed wine into the auction arena, with serious collectors making it big business

Posted: July 31, 2014  

July 31, 2014 Issue  :  Features

In Paradise, Comfort Food With an Edge

Posted: July 31, 2014  By Harvey Steiman

July 31, 2014 Issue  :  Features

An Evening in Nantucket

Topper's at the Wauwinet entertains in style

Posted: July 31, 2014  By Owen Dugan

July 31, 2014 Issue  :  Features

Guinea Hen Fricassee With Portuguese Red

Chef José Enrique, José Enrique, San Juan, P.R.

Posted: July 31, 2014  By Catherine Sweet

Blogs  :  Mixed Case: Opinion and Advice

Making It in the Big City

Can Long Island wines deliver in the crucible of the New York restaurant scene? Some somms' thoughts

Posted: July 22, 2014  By Ben O'Donnell

New York Restaurant Week is upon us in the city, a time when restaurants that are well north of my supper budget open their doors a little wider with prix-fixe specials. I always look for spots that offer wine specials as well, and in past years have found that New York wines are often given this platform to shine.

When I interviewed Long Island winemakers for my June 15 issue feature on the region, they felt confident that their wines could equal the best. But what did our high-end restaurant wine directors think?

News & Features  :  Matchmaking

Chefs Cook at Home: Rebecca Meeker's Farro Crêpe with Prosciutto and Figs

An Austin chef's brunch special, inspired by the dinner menu

Posted: July 22, 2014  By Laurie Woolever

Blogs  :  Harvey Steiman At Large

How Le Bernardin Does It

A moment in the life of a new dish reflects the search to get things right

Posted: July 21, 2014  By Harvey Steiman

One key moment stands out when I was researching my Wine Spectator Aug. 31 issue profile of Eric Ripert, chef and partner of New York's fabled fish restaurant, Le Bernardin. It was the creative meeting.

Ripert and his top-ranking chefs meet daily in a small conference room, away from the hustle and bustle of the kitchen, to perfect their ideas for new dishes. The menu is constantly in flux. Anyone in the kitchen can present an idea, then work out the details until the results get the approval of Ripert and his lieutenants. They bring trays full of the latest iteration of the dish, along with some options they are considering, all in an effort to keep things fresh and lively.

Dining & Travel  :  France

France

Posted: July 18, 2014  

Blogs  :  Harvey Steiman At Large

This Is Not a Pesto

But it's great with tomatoes or pasta, and a glass of rosé

Posted: July 16, 2014  By Harvey Steiman

Wine Spectator editor at large Harvey Steiman offers his recipe for Not Pesto, a basil-and-pine nut puree perfect over sliced heirloom tomatoes and fresh mozzarella or burrata and paired with a crisp rosé.

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