dining & travel

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Nov. 15, 2014 Issue  :  Features

The Allure of Duty-Free

Posted: November 15, 2014  By Jack Bettridge

Nov. 15, 2014 Issue  :  Features

If You Go to Santorini

Posted: November 15, 2014  By Robert Camuto

Nov. 15, 2014 Issue  :  Features

Bespoke Processing

Posted: November 15, 2014  By Mark Pendergrast

Nov. 15, 2014 Issue  :  Features

Roasted Cauliflower With White Burgundy

Chef Deb Paquette, Etch, Nashville

Posted: November 15, 2014  By Catherine Sweet

Nov. 15, 2014 Issue  :  Features

Where the Past is Still Present

In California gold country, wine takes center stage

Posted: November 15, 2014  By MaryAnn Worobiec

News & Features  :  Seasonal

Mario Batali's Delectable Side Dishes and American Wines for the Thanksgiving Table

Two easy new recipes from the chef's farm-to-table cookbook, plus 12 Pinot Noirs and Zinfandels from California and Oregon

Posted: November 14, 2014  By Laurie Woolever

News & Features  :  Matchmaking

8 & $20 Recipe: Ricotta Gnocchi With Brown Butter and Sage

A Chardonnay from Italy is a refreshing foil to this easy, hearty homemade pasta dish

Posted: November 11, 2014  By Esther Mobley

Blogs  :  Harvey Steiman At Large

Jacques Pépin, One More Time

The chefs' chef talks about TV, Julia Child and wine

Posted: November 11, 2014  By Harvey Steiman

Jacques Pépin, the chef who taught several generations of American chefs about cooking, turns 80 next year. The celebration has only just started. I caught up with Pépin while he was in San Francisco shooting his final cooking series, Jacques Pépin: Heart & Soul.

Oct. 31, 2014 Issue  :  Features

Hot Spot: San Francisco: Sophisticated Noshing at Parallel 37

Posted: October 31, 2014  By Harvey Steiman

Oct. 31, 2014 Issue  :  Features

Veal Scaloppine and Truffles With Barbaresco

Chef Mimmo Ferraro, Ferraro's Restaurant & Wine Bar, Las Vegas

Posted: October 31, 2014  By Catherine Sweet

Oct. 31, 2014 Issue  :  Features

Destination: Bourbon

Posted: October 31, 2014  By Jack Bettridge

Oct. 31, 2014 Issue  :  Features

Talk to Your Cheesemonger

Posted: October 31, 2014  By David Gibbons

Oct. 31, 2014 Issue  :  People

Sicilian Craftsman

Pino Cuttaia cooks his way to the top of Italian gastronomy by sticking to his roots

Posted: October 31, 2014  By Robert Camuto

Blogs  :  Exploring Wine with Tim Fish

Cyrus Blooms Again in Alexander Valley

After two years on hiatus, top Sonoma restaurant reboots in a new locale

Posted: October 29, 2014  By Tim Fish

Cyrus was Sonoma County's top restaurant when it closed two years ago. The timing was ironic, since Healdsburg's dining scene in 2012 was almost red hot, a fire that Cyrus helped ignite when it opened in 2005.

Partners Nick Peyton and Douglas Keane always said Cyrus was only on hiatus, and now the reboot is officially in the works. Sorry, reservations aren't being accepted yet. You'll have to wait until 2016. That's a long time, but considering what Keane, Peyton and their investors have in mind, it's just around the corner.

News & Features  :  Matchmaking

Chefs Cook at Home: Jennifer Puccio's Polenta With Mushrooms

A deceptively simple dish that's equally at home in the dining room and at the kitchen table

Posted: October 28, 2014  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

I bought a bottle at a restaurant to take out, and they opened it and then corked it right back up again. What's up with that?

Posted: October 27, 2014  

News & Features  :  Seasonal

Sweet and Spicy Treats for Halloween

Pour a dessert wine and bake up these moist, homey, seasonal pumpkin spice cookies

Posted: October 24, 2014  By Laurie Woolever

News & Features  :  News & Features

Matching Masters: Three Famous Chefs and a Restaurateur Duel for the Best Wine-and-Food Pairing

José Andrés, Emeril Lagasse, Danny Meyer and Eric Ripert take on Wine Spectator's executive editor

Posted: October 21, 2014  By Owen Dugan

News & Features  :  News & Features

A Secret Army of Sommeliers

Honoring the team that helps make the Wine Experience happen

Posted: October 20, 2014  

Oct. 15, 2014 Issue  :  Features

In the Bottle

Just three ingredients—water, barley and yeast—are used to make Scotch

Posted: October 15, 2014  By Dave Broom

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