recipes

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Nov. 30, 2008 Issue  :  Menu

Côte-Rôtie Comes to the Smokies

Blackberry Farm creates a holiday menu for Rhône lovers

Posted: November 30, 2008  By Owen Dugan

July 31, 2008 Issue  :  Menu

Wine Country On The Road

A summer menu for the outdoor season

Posted: July 31, 2008  By Owen Dugan

Blogs  :  Harvey Steiman At Large

When Cocktails Are Better Than Wine

Posted: July 15, 2008  By Harvey Steiman

A sommelier can make a multi-course dinner special by finding a great wine-and-food pairing for each dish. In the past few years, in pursuit of the perfect match, some sommeliers have strayed outside this wine-only boundary.

May 15, 2008 Issue  :  Menu

Exploring Chardonnay With Food

Cru Restaurant in New York creates dishes to match three different Chardonnay styles

Posted: May 15, 2008  By Owen Dugan

Video  :  Video Index

Four Star Chefs, Eight Great Pairings

Four of our favorite chefs--Charlie Trotter, Emeril Lagasse, Wolfgang Puck and Mario Batali--cooked up a treat at the New York Wine Experience in 2007. Each created a unique dish and paired it with two wines, one white and one red.

Posted: December 16, 2007  

Video  :  Video Index

Rhone & Ribs Pairing

How do our two Rhône reds (one mature and one young) go with beef short ribs? To find out, join Wine Spectator senior editor James Molesworth and Dave Gordon, the wine director at Tribeca Grill.

Posted: November 1, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: The Grill

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Soups, Stocks & Sauces

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Soups, Stocks & Sauces: Recipe: Mario Batali's Ragù Bolognese

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Soups, Stocks & Sauces: Mario Batali

Posted: September 30, 2007  By Laurie Woolever

Sept. 30, 2007 Issue  :  Features

How To Cook: Sautéing & Frying: Recipe: Eric Ripert's Sautéed Cod

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Sautéing & Frying

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Roasting: Recipe: Charlie Trotter's Whole-Roasted Squab

Posted: September 30, 2007  

Sept. 30, 2007 Issue  :  Features

How To Cook: Roasting

Posted: September 30, 2007  

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  

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