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Sept. 30, 2007 Issue  :  Features

How To Cook: Poaching, Steaming & Boiling: Recipe: Emeril Lagasse's Warm Spicy Butter-Poached Shrimp

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: The Grill: Recipe: Michelle Bernstein's Mixed Grill

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Getting Started: Recipe: Alice Waters' Mesclun Salad With Anchovy Vinaigrette

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Braises & Stews: Recipe: Daniel Boulud's Veal Shoulder Forestière au Riesling

Posted: September 30, 2007  

Video  :  Video Index

Pairing with Eric Ripert at Le Bernardin

What's great food without great wine? Join Eric Ripert and sommelier Janine Lettieri as they evaluate a pairing of Ripert's Sautéed Cod with a white Burgundy from Bruno Colin.

Posted: September 7, 2007  

Video  :  Video Index

Le Bernardin's Eric Ripert Sautes Cod

New York's Le Bernardin is one of the top restaurants in the United States. Meet chef-owner Eric Ripert and learn to make his exquisite sautéed cod with pea shoots and ginger-lemon-scallion broth.

Posted: September 4, 2007  

Video  :  Video Index

Mario Matches!

Mario Batali talks wine pairing with his business partner, Joe Bastianich. The dish is Mario's Ragu Bolognese, which matches beautifully --and rhymes-- with Sangiovese. But what kind of Sangiovese do Mario and Joe pick?

Posted: August 23, 2007  

Video  :  Video Index

Mario Cooks!

Mario Batali is a star chef with a TV show and restaurants in New York and Las Vegas. What's his recipe for success--and satisfying food? Mario sticks close to his Italian roots. Here, he prepares his own spin on ragu bolognese. Enjoy!

Posted: August 20, 2007  

Blogs  :  Andrew Carmellini

Cooking for the Book, and Signing Off

Posted: August 7, 2007  By Andrew Carmellini

I've always loved cookbooks. Though I gotta tell you—times have changed. Used to be, cookbooks had some heft to them, some real texture. These days, it’s all diet shit and TVFN on the Amazon top 50.

Video  :  Video Index

Braising at Home with Daniel Boulud

At Daniel, Chef Boulud's food is delectable. But, of course, he has a huge, fully-staffed kitchen. Chef proved that you can get the same results in your own kitchen when he invited us into his home and braised a veal shoulder. (It was delicious.)

Posted: August 6, 2007  

July 31, 2007 Issue  :  Menu

Long Island Wine Country Entertaining

Great summer dining showcases fresh, local ingredients

Posted: July 31, 2007  By Owen Dugan

April 30, 2007 Issue  :  Features

Luxury on a Budget: Braised Short Ribs With Full-Bodied Reds

Posted: April 30, 2007  

April 30, 2007 Issue  :  Features

Luxury on a Budget: Grilled Yellowfin Tuna Steaks With Full-Bodied Whites

Posted: April 30, 2007  

Blogs  :  Harvey Steiman At Large

Cooking With Wine, Soaking Chickens

Posted: March 21, 2007  By Harvey Steiman

The august New York Times splashed a big story over its food pages this week, the big news being that you shouldn't use a great wine in cooking. What a surprise. The writer, Julia Moskin, seems to have deliberately set out to misunderstand the oft-repeated advice to "use a wine you would drink.

Video  :  Video Index

Pairing Mina, 1: Duck Three Ways

How do experts approach food pairing? Pick up some pointers from Wine Spectator's Harvey Steiman as he visits Michael Mina (the restaurant and the chef) in San Francisco. In this first of four videos, Harvey and Michael discuss the dish.

Posted: March 5, 2007  

Nov. 30, 2006 Issue  :  Menu

East Meets West

Chef Charlie Palmer creates a bicoastal menu

Posted: November 30, 2006  By Owen Dugan

Nov. 15, 2006 Issue  :  Menu

First, Taste Some Wine

New Zealand-born chef Peter Gordon adapts recipes to match the wine

Posted: November 15, 2006  By Harvey Steiman

News & Features  :  Features

Emeril Cooks With Wine in Mind

Five easy recipes show wine at its best

Posted: August 31, 2004  By Harvey Steiman

News & Features  :  Features

A Wine Family Dinner

Food is central to the winemaking Hatchers of Willamette Valley

Posted: July 19, 2004  By Harvey Steiman

March 31, 2004 Issue  :  Features

Recipe: Fruits de Mer Tagine

From Michael Mina, SeaBlue, Las Vegas

Posted: March 31, 2004  

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