recipes

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News & Features  :  Seasonal

Beef Tenderloin and 16 Red Wines for the Holidays

Chef Eric Ripert shares a special-occasion recipe from his new book, plus new-release Cabernets and Malbecs to match

Posted: December 10, 2010  By Laurie Woolever

Dining & Travel  :  Menu Headers

A Dickens Christmas Dinner

A classic holiday menu paired with wine

Posted: November 30, 2010  By Sam Gugino

Nov. 30, 2010 Issue  :  Menu

A Dickens Christmas Dinner

A classic holiday menu paired with wine

Posted: November 30, 2010  By Sam Gugino

Nov. 30, 2010 Issue  :  Features

Butternut Squash and California Grenache

Chef Annie Somerville, Greens Restaurant, San Francisco

Posted: November 30, 2010  By Owen Dugan

Dining & Travel  :  Menu Headers

Thanksgiving Flavors from Chicago

Four holiday recipes from "Masterchef" Graham Elliot

Posted: November 19, 2010  By Laurie Woolever

News & Features  :  Seasonal

Thanksgiving Flavors from Chicago and the Rhône Valley

Four holiday recipes from "Masterchef" Graham Elliot, plus 18 Rhône reds and aromatic whites to pour for the big meal

Posted: November 19, 2010  By Laurie Woolever

Nov. 15, 2010 Issue  :  Features

Scallop with Scheurebe

Chef Douglas Keane, Cyrus Restaurant, Healdsburg, Calif.

Posted: November 15, 2010  By Owen Dugan

Oct. 31, 2010 Issue  :  Features

Where Italy Meets California

A chef and vintner shares a wine-country menu

Posted: October 31, 2010  By Harvey Steiman

Oct. 31, 2010 Issue  :  Features

Dungeness Crab and Sauvignon Blanc

Chef Mark Dommen, One Market Restaurant, San Francisco

Posted: October 31, 2010  By Owen Dugan

News & Features  :  Seasonal

Sweet Magic for Halloween

A childhood recipe from chef Michel Richard's new book, plus a list of recommended dessert wines

Posted: October 22, 2010  By Laurie Woolever

Oct. 15, 2010 Issue  :  Features

Huevos Estrellados

Chef Julian Serrano, Julian Serrano, Las Vegas

Posted: October 15, 2010  By Owen Dugan

Blogs  :  Harvey Steiman At Large

Chiarello Likes Fish for Fizz

Chef’s "Angry Tuna" makes sparkling wine sing

Posted: October 5, 2010  By Harvey Steiman

Matching food with sparkling wine presents little challenge. But I never thought of the one chef Michael Chiarello recommends. Tuna crudo, the Italian version of sashimi? Sure. But spicy Calabrian chiles? Fried garlic and basil? Damned if it didn’t work perfectly with an elegant Schramsberg Blanc de Blancs North Coast 2006 when we tried it earlier this year. Check out this video of the preparation, as well as the full recipe.

Sept. 30, 2010 Issue  :  Features

Dishes Tailor-Made for Wine Lovers: Goat Cheese Salad and Sauvignon Blanc

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

Sept. 30, 2010 Issue  :  Features

Pork Tenderloin & Riesling

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

Sept. 30, 2010 Issue  :  Features

Lobster & White Burgundy

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

Sept. 30, 2010 Issue  :  Features

Salmon & Pinot Noir

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

Sept. 30, 2010 Issue  :  Features

Pasta & Chianti

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

Sept. 30, 2010 Issue  :  Features

Chicken & Malbec

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

Sept. 30, 2010 Issue  :  Features

Steak & Cabernet

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

Sept. 30, 2010 Issue  :  Features

Tarte Tatin & Sauternes

One of eight recipes that coax the best from the bottle

Posted: September 30, 2010  By Sam Gugino

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