As the weather warms, we get really excited for the first afternoon spent at a picnic in the park or someone's backyard, sipping something refreshing and cool.
If you're picking up a sixpack for taco night, what style of beer should you choose? We asked our crew of experts.
If you usually drink white wine, try these reds.
We asked our crew of beer experts about the advantages and risks of draft vs. bottled beer (and also what they think about craft breweries packaging beer in cans.)
You needn't give up tequila for the weekend just because limes are crazy-expensive. Here are 5 ideas for tequila drinks to make at home that don't call for limes at all.
When it comes to wine pairing, salads can be tricky: a salad that's dressed with something tart can knock out the flavor of the wine you're trying to enjoy. We asked a few sommeliers from around the country for their tips on the best wines to serve with salads, and all the factors to consider when pairing.
If you want to make soda with your SodaStream seltzer maker, you have 59 different flavor options. We tried them all.
Did reading our guide to Belgian beer styles leave you craving saison? We can't blame you; these farmhouse ales are pretty darn delicious, with their citrusy scent and floral and peppery flavor. But which specific beers should you seek out? We asked our crew of beer experts for their picks.
One of the most important tasks of a wine director is creating and managing a restaurant's wine list. But what sets apart a just-ok list from a great one? How does a wine director go about choosing wines and making a great list? We asked sommeliers from around the country for their thoughts.
If you've really gotten into wine and you want to stash some away to drink at its peak in 5 or 10 or even 20 years, what sort of cellar space makes sense? What kinds of wine should you put in there? How many bottles of each?
These prints could serve as handy reference and nicely-designed decor for your personal wine cave.
We asked our crew of beer-pairing pros for their advice: what's the best beer to drink with sashimi, nigiri, or sushi rolls?
Daylight Savings has given us another hour of evening sunlight, but if it's snowing come happy hour, you might not be feeling super happy. Here's our advice on what to drink this weekend, depending on the weather where you are.
It's made with Ethiopian Yirgacheffe coffee beans roasted by Jewel Box Coffee in Oakland and ground in the distillery's grain mill. Chicory and Madagascar vanilla add a sweet and earthy flavor to the mellow, smooth liqueur, bringing it right in line, flavor-wise, with the Blue Bottle potion.
If you've got just one bottle of booze, you can still make drinks. Today we'll focus on cocktails you can make with a bottle of gin. You don't need liqueurs, vermouth, or any other spirits. The rest of the ingredients can be gathered at your local grocery store or farmers' market.
There's nothing wrong with a brandied cherry, but it's fun to see bartenders and home drinks-makers doing something a little more creative on the garnish front. Here are a dozen cool and unusual ideas for decorating cocktails, from cucumber lizards hiding in the bottom of your drink to edible flowers floating on top.
Some beer and food pairings are classics, but we asked our Cicerone crew for the weirdest—and most surprisingly successful—pairings they've discovered. Have you tried any of these pairings?
If spicy duck larb, papaya salad, pad thai, and green curry are all on the menu tonight, here are some recommended wine pairings from the pros.
We're guessing your St. Patrick's Day memories are like ours...a little hazy. There was that time we tried to visit every single Irish bar in NYC for a pint of Guinness (some of us might have skipped work the next day), and that year when many, many shots of Jameson before dinner seemed like a good idea. (Protip: not really a good idea.) This year, we're thinking of celebrating a little differently—by mixing up some of our favorite Irish whiskey cocktails.
12 top wine bloggers share their advice for finding the best wine on a budget.
We asked Steven Pauwels about how he got his start, how things have changed since Boulevard's acquisition by Duvel Moortgat, and where he thinks the beer industry is going next.
Two new beers that aren't too boozy, but take no prisoners when it comes to hop attack.
Most drinks get a twist or a citrus wedge, maybe a brandied cherry or an olive. But have you ever gotten a drink with a banana killer whale emerging from the surface? We want to see your coolest (and wackiest) cocktail garnishes.
It will be time, soon, to put away your hot toddies and marshmallow-puff coats, stash your gloves and cocoa and drink your first drink of spring. And when you toast the new season, I propose a new bottle: a bitter wine-based aperitif that's been made by the same Italian family for generations, but arrived on American shelves just last summer.
Our beer experts vote for the best brown ales on the market—and recommend what you should eat alongside your pint. Did your favorites make the list?
Making ice cream. Cooking up a pot de creme, pudding, or mousse. These are just some of the baking culprits that will leave you with extra egg whites. But don't throw them out! Many delicious desserts—souffles, meringues, and financiers, to start—rely on egg whites for height and texture. More ideas right this way.
From hand pulled noodles doused in a savory sesame paste sauce, to a bowl of Chinese bacon and smoked peppers, to tender Afghan mantoo dumplings, Chinatown's offerings go far beyond the wide ranging variety of Chinese cuisines. Thai, Vietnamese, Cambodian, and Middle Eastern restaurants all hold court here.
Rice cakes are odd little things. Straight from the packaging they look sort of like plastic cylinders; raw, they sort of taste like them, too. But sauté rice cakes and they develop a crackly crust, while the insides become tender and almost creamy.
We love the charred, crisp, and just-sweet leaves of roasted brussels sprouts. The sprouts are a perfect canvas for just about any blanket of flavors, even the seemingly crazy combination of caraway, lime juice, mint, and cilantro Bar Tartine's Nicolaus Balla suggests in Food and Wine's new cookbook America's Greatest New Cooks. Balla's seamless blending of Eastern European and Southeast Asian tastes are fully realized in this vibrant vegetable side.
The key to a great kale Caesar salad is to marinate the kale in straight olive oil while you prepare the dressing and the croutons. The olive oil helps break down the leaves, turning them from tough to tender-crisp.
I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation.
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust.
These days, everybody and their grandmother has heard of brining, and more and more folks are doing it at home before Turkey Day. But it's not all pie and gravy. There are a few distinct and definite downsides to wet-brining, and many folks are making the switch to dry-brining (A.K.A. extended salting). The question is, which method works best?
San Francisco and New York are often mentioned in the same breath when it comes to the nation's great food cities, and are often compared as such. Growing up near San Francisco but having lived on the East Coast for nearly a decade, I can't say that there's one that strikes me as "superior"—and suggestions of a rivalry seem rather silly. They're just so different. So I couldn't choose one favorite food city between them. But, having just spent a fantastically delicious week by the Bay, I do know that there are a lot of foods from San Francisco I'd take back to New York with me if I could. Here are 10 of mine. What are your favorite SF eats?
The recipe is easy. I mean, it's fried rice. This one is particularly easy because Nam Prik Pao helps add a bunch of complex flavors. Everything made with Nam Prik Pao tastes like you've just slaved over the stove for hours when the fact is anything but. No wonder Thai restaurants love using it so much.
While in Portland for the Feast festival (see our event recaps here), Maggie and I explored the city, from one food cart pod to another, with many nights ending in ice cream. After a weekend of feasting, we hit the road and do some more feasting elsewhere in the great state of Oregon. Stay tuned for a new dispatch from Oregon each day this month!
This is how you should cook an updated version of the classic stir-fried rice cakes dish.
These sweet and slightly spicy corn cakes may not have the same sought-after elasticity of classic Thai fish cakes, but the sweetness of the corn and the crispiness sure make up for it.
Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan.
Rich but delicate, this cheesecake is perfect for summer, especially when it gets a double-dose of juicy peaches roasted in brown sugar and smoky Bourbon.
My favorite way to eat ice cream must not be shared with my wife, who would be truly appalled if she read this. So mum's the word, but listen up.
Scott Conant is the chef at Scarpetta in New York, a restaurant known for refined yet soulful Italian food. This recipe, published in Esquire magazine, takes a slim list of ingredients and creates something special from them: to me, the hallmark of a great pasta dish.
This moist, buttery quick bread is flavored with key limes and poppy seeds then covered in a sweet-tart key lime glaze.
Salty, spicy, briny, pickled, hot, sour; lately all I want to do is eat foods that are intensely savory. This sandwich came out of that craving.
[Photograph: David Loftus] What Worked: Starting a recipe three days in advance is going to require some planning but it's worth it for these out of this world Gnudi. Just make sure to read the direction well before beginning the...
We visited Balaboosta's Einat Admony to learn how to make gondi, a Persian chicken and chickpea dumpling, which she'll be serving at a special Passover Seder. The dish is an unforgettably delicious and totally comforting alternative to Ashkenazi matzo ball soup.
Sriracha's lovely. Harissa is a fiery punch in the mouth with flavor to match. But if you're looking for a sweeter, funkier flavor from your chiles, gochujang (pronounced go-choo-jong) is the thing for you.
My mother is one of the loveliest, kindest, most generous people you will ever meet. With a ready and Colgate ad-perfect smile, friends and strangers flock to her. But this charmer has a dark side. Ask her for her carrot cake recipe and she'll reply with a short and decisive "No." It's too bad, really, because—scout's honor—it is the best carrot cake in the world.
Kale is one of those winter stalwarts—we love its hearty, green flavors and reliable presence in the produce section, but sometimes we run out of creative kale ideas. To counter any kale ennui, here's a Lemony Kale Caesar Salad from Bi-Rite Market's Eat Good Food, a bright, unexpected take on our winter go-to green.
This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.