dining & travel

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News & Features  :  Matchmaking

Chefs Cook at Home: Ann Redding's Fried Chicken Laab

A crispy, spicy, piquant Thai recipe with a surprising backstory

Posted: May 27, 2014  By Laurie Woolever

Blogs  :  Harvey Steiman At Large

Authentic Sangria … Mmmmmm

For this recipe picked up on the coast of Spain, all it takes is decent red wine and fruit accoutrements

Posted: May 23, 2014  By Harvey Steiman

Memorial Day being the official start of summer eating and drinking, make this stellar recipe for sangria my contribution to your enjoyment. I watched the bartender make this version at a terrific seaside hotel in the Costa Brava of Spain last year, and it's become a warm-day favorite around our house (on those few days when late-afternoon temperatures rise in San Francisco). I watched the bartender make it enough times to glean the recipe, which I'll share with you.

Blogs  :  Exploring Wine with Tim Fish

Value Wines for a Season of Grilling

Try this mixed case as Memorial Day weekend kicks off a summer of great meals

Posted: May 21, 2014  By Tim Fish

Last week's heat wave in Sonoma put me in the grilling mood. It was, in part, a survival tactic, since there's no AC in our kitchen and I wilt easily. But now that Memorial Day weekend is upon us, Americans are dusting off their grills and smokers, gathering the charcoal and researching new summer recipes the family isn't sick to death of.

Summer wine drinking deserves the same level of devotion. It takes prep work to find the right combination of qualities in a warm-weather wine: a style or variety you like, refreshing, good with grilled foods and, of course, a good value doesn't hurt. The last point is key for those do a lot of entertaining in the summer.

Learn Wine  :  Ask Dr. Vinny

Why can't I get a restaurant to email me its wine list?

Posted: May 19, 2014  

News & Features  :  Seasonal

Skirt Steak Salad and Red Wine for Memorial Day

Amp up the flavor with a red miso marinade and vinaigrette, and toast the unofficial start of summer with Cabernet Sauvignon

Posted: May 19, 2014  By Laurie Woolever

Learn Wine  :  Ask Dr. Vinny

Do "wine preserving" devices like the Coravin really work?

Posted: May 14, 2014  

News & Features  :  Matchmaking

8 and $20 Recipe: Grilled Pork Tenderloin with a Rhône Red

A brown sugar and smoked paprika rub makes the match for this easy weeknight meal

Posted: May 13, 2014  By Jennifer Fiedler

News & Features  :  Seasonal

Carla Hall's Creamy Dijon Chicken and White Wine for Mother's Day

A fast and tasty French recipe to cook for mom, and 11 recently rated New Zealand Sauvignon Blancs to pour alongside

Posted: May 2, 2014  By Laurie Woolever

April 30, 2014 Issue  :  Features

Coming Home to Roost

Posted: April 30, 2014  By Sam Gugino

April 30, 2014 Issue  :  Columns

Getting It Done Right

Posted: April 30, 2014  By Matt Kramer

April 30, 2014 Issue  :  Columns

Baja's Romance Amid Reality

Posted: April 30, 2014  By James Laube

April 30, 2014 Issue  :  Features

Compelling Beans

Posted: April 30, 2014  By Mark Pendergrast

April 30, 2014 Issue  :  Features

Top of the Cheddar Heap

Posted: April 30, 2014  By David Gibbons

April 30, 2014 Issue  :  Features

Drink Brooklyn

A new wave of urban wineries, distilleries and breweries welcomes thirsty travelers

Posted: April 30, 2014  By Ben O'Donnell

April 30, 2014 Issue  :  Features

Bruce Sanderson's Top 2010 Barolo From Barrel

Posted: April 30, 2014  By Bruce Sanderson

April 30, 2014 Issue  :  Features

Halibut and Porcini Crema With Barbaresco

Fabio Trabocchi, Fiola, Washington, D.C.

Posted: April 30, 2014  By Lizzie Munro

News & Features  :  Matchmaking

Chefs Cook at Home: Jenn Louis' Braised Chicken Thighs with Tomatoes and Crema

Portland chef entertains friends with a family-style Mexican feast

Posted: April 29, 2014  By Laurie Woolever

Blogs  :  Harvey Steiman At Large

Wines for Oysters

Is it better to be neutral or flavorful? Putting wine-and-oyster pairings to the test

Posted: April 22, 2014  By Harvey Steiman

I can't help it. I am a wine guy. I want my wines to contribute to the conversation on my palate when I drink them with food. That comes to mind when I occasionally participate in fun tastings such as the Pacific Coast Oyster Wine Competition. I joined in on the 20th annual judging as much for unlimited quantities of really good oysters as for the wines, but also to test out a theory.

My brain says, let's find a wine that can stand on its own but also makes nice with the mollusks. Jon Rowley, the tasting's organizer, takes a different approach. "Don't taste the wine first," he admonished us. He wanted us to chew up the oyster first to establish its flavor and texture in our mouths, then wash it down with the wine.

Blogs  :  Mixed Case: Opinion and Advice

What Wine Do You Serve with General Tso’s Chicken?

When a cuisine isn't tied to a strong wine tradition, pairing takes on new aspects

Posted: April 17, 2014  By Jennifer Fiedler

This upcoming weekend marks the premiere of The Search for General Tso, a new documentary about Chinese food in America, at the Tribeca Film Festival in New York. (Disclosure: I know the filmmakers.) It tells the story of why there's a Chinese restaurant in almost every small town in the United States by tracing the roots of this popular fried chicken takeout dish back to Taiwan. Be forewarned: It will make you hungry.

While wine doesn't play a role in the movie, the film touches on the ideas of migration, adaptation and authenticity—all concepts that philosophically minded wine lovers can extrapolate to the wine world—and the occasion of its release seems like a good time to talk about pairing wine with "Chinese food."

News & Features  :  Seasonal

Cornmeal Waffles, Pulled Pork and Tropical Fruit for Spring

Treat your guests to a sweet and savory treat. Plus, 14 recently rated Chardonnays

Posted: April 11, 2014  By Laurie Woolever

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