Aug. 31, 2011 Issue
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Features
Posted: August 31, 2011 By Mark Pendergrast
Aug. 31, 2011 Issue
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Features
Chef Marc Vetri, Amis, Philadelphia
Posted: August 31, 2011 By Sam Gugino
Learn Wine
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Ask Dr. Vinny
Posted: August 29, 2011
Blogs
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Harvey Steiman At Large
Good food, but the Las Vegas hard-sell gets wearisome
Posted: August 26, 2011 By Harvey Steiman
When Rick Moonen opened RM Seafood in Las Vegas in 2005, he was like a breath of fresh air. The chef did not extend an existing restaurant empire. Instead he moved from New York, where his Oceana was an insider's favorite for seafood, settled in Las Vegas, and introduced the idea of sustainable, beautifully prepared fresh seafood to the desert.
I love the food, particularly the appetizers. We had a pristine sashimi of fluke, slices of of the fish folded with razor-thin lemon slices into a delicate flower. The vibe is different today, however, and I am not sure I like how it has changed.
News & Features
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Seasonal
Summer's best vegetables, fresh shellfish and crisp white wines are on the menu for summer's last stand
Posted: August 26, 2011 By Laurie Woolever
Learn Wine
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Ask Dr. Vinny
Posted: August 26, 2011
News & Features
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Matchmaking
This easy one-pan dish makes for elegant weeknight entertaining
Posted: August 23, 2011 By Jennifer Fiedler
News & Features
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What We're Drinking Now
Eagle Rare 10-Year-Old Single-Barrel Kentucky Straight Bourbon
Posted: August 19, 2011 By Thomas Matthews
Blogs
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Exploring Wine with Tim Fish
When it comes to pairing wine with BLTs, it’s all about the fun
Posted: August 17, 2011 By Tim Fish
The kids go back to school this week and the farmers markets are bringing in a few Early Girls from the Central Valley, so it’s finally BLT time. My colleague Jennifer Fiedler’s 8 & $20 recipe put me in the mood, and over the weekend I got into an entertaining discussion on Twitter about the best wines to drink with a BLT.
BLTs for me are in the same wine-pairing pool as a hamburger with all the fixings. You can’t simply be guided by one ingredient; there’s a potpourri of flavors and textures to consider, from sweet and acidic to smoky and creamy.
Blogs
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Harvey Steiman At Large
An evening-long taste of the new frontiers of food
Posted: August 11, 2011 By Harvey Steiman
The green color of the peas popped, and the intensity of their flavor was mightily impressive, balancing the velvety texture of a perfectly pink fillet of Copper River King salmon. The jus poured around it looked clear and tasted of pure fresh peas. Was it a reduction? A broth flavored with pea shoots?
No, it was pure pea juice, extracted by pureeing fresh peas and separating the juice in a centrifuge. This was the 17th dish of a 30-course marathon in the Seattle-area kitchen laboratory of Nathan Myhrvold, meant to demonstrate some of the up-to-the-minute techniques included in Modernist Cuisine, his landmark set of cookbooks released earlier this year.
Blogs
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Harvey Steiman At Large
Young chef makes a splash near a tree-lined waterway
Posted: August 9, 2011 By Harvey Steiman
The Book Bindery in Seattle has been setting off the kind of buzz among local foodies that I haven't heard in a while there. The individual elements looked auspicious. Its chef previously worked his way up to executive sous at Per Se, Thomas Keller's New York restaurant with the big reputation, and it's linked with an urban winery. I hadn't tasted the wines yet, but they just won a basket full of medals from the San Francisco International Wine Competition.
News & Features
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Matchmaking
Homemade mayo elevates classic diner fare to a special occasion
Posted: August 9, 2011 By Jennifer Fiedler
News & Features
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Unfiltered
Plus, a stay of execution for the Jersey wine industry, Gilt's big-bottle blowout and an accused wine warehouse arsonist says he was just kidding when he pled guilty
Posted: August 4, 2011
July 31, 2011 Issue
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Features
Posted: July 31, 2011 By Jennifer Fiedler
July 31, 2011 Issue
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Features
Posted: July 31, 2011 By Jennifer Fiedler
July 31, 2011 Issue
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Features
Posted: July 31, 2011 By Jennifer Fiedler
July 31, 2011 Issue
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Features
Posted: July 31, 2011 By Jack Bettridge
July 31, 2011 Issue
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Dining Out
New Italian restaurants celebrate the evolution of America’s most dynamic cuisine
Posted: July 31, 2011 By Owen Dugan
July 31, 2011 Issue
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Features
Posted: July 31, 2011 By Owen Dugan
July 31, 2011 Issue
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Features
Chef Quinn Hatfield, Hatfield’s, Los Angeles
Posted: July 31, 2011 By Owen Dugan
