It’s that crazy time of year when there’s almost more produce than we can handle. The pro move? These vegetable stew recipes that bridge the transition from summer to fall.
Will this soda fountain favorite win the hearts of a new generation? A few recent iterations are certainly bringing new fizz to the egg cream. Here are two recipes—one extra-rich, one rum-spiked.
You could spend a small fortune at the deli. Or you could cure your own salmon at home. You won’t believe how easy it is. Here’s how, in four simple steps.
With his growing Polpo restaurant empire, Russell Norman has had Londoners queuing round the block for Venetian-style snacks. Here he talks about creating meals people want to eat and shares a recipe from his latest book, ‘Spuntino,’ a love letter to New York.
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Glassware makers are selling lighter-weight and thinner-rimmed wineglasses than the hefty, carved styles popular in the past.
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McDonald’s is embarking on its biggest operational change in years with plans to offer breakfast all day.
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“Craft” distilleries have mushroomed in the U.S. to 588 from 51 in the past decade. Feeling the heat from the new competition, global liquor conglomerates are getting in on the act, and not letting definitions get in the way.
In this summer recipe, Gavin Kaysen of Spoon and Stable pays tribute to peak-season corn at its sweetest. The cobs simmer right along with the kernels, bringing intense flavor to this velvety soup.
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Take your time; the right roast, water and even ice can make a difference.
Yes, it is worth slipping those tomato skins off for certain recipes—and so easy to do. Here’s how, in four easy steps. Plus a recipe for the silkiest raw tomato soup.
Thanks to a few timely tweaks, the disreputable Kir, Burgundy’s classic wine cocktail, is catching on with a new generation. Here are two au courant takes on the recipe.
That familiar yellow tin of Old Bay Seasoning in the cupboard? It could be making your summer so much tastier. Try it in these recipes for crab cakes, Bloody Marys and more.
This week’s best food finds: Refreshing, frozen fruity lassis from Monsieur Singh, Bob Kramer’s latest collection of showstopping knives and the bright, briny flavors of newcomer Doux South.
From chef Gavin Kaysen of Spoon and Stable in Minneapolis, this recipe for roasted sea bass matches a lively sesame vinaigrette with smoky charred scallions and lemons.
When the temperature rises, the last thing anyone wants to do is turn on the stove. But that doesn’t mean you have to skimp on flavor. Three recipes that prove that less can be infinitely more.
Russia’s food inspectors have leapt into action to enforce Vladimir Putin’s ban on Western victuals eluding an embargo. The results: viral Internet videos of cheese raids, calamari incinerations and smashed frozen geese.
Everyone at the table gets to put a personal spin on kaukswe, a hearty, gently spicy, generously garnished Burmese noodle dish. This recipe is as much fun to serve as it is to cook.
How to get the most out of melon—because summer’s sweetest payoff deserves more than mere cubing and balling. Four melon-centric recipes ranging from soup to pasta.
High-proof spirits offer benefits beyond bigger alcohol content: concentrated flavor, bolder character and, OK, added swagger. Here are three superior bottles, plus a recipe for one very strong—yet totally balanced—cocktail.
The restaurateur on Shake Shack’s IPO, moving Union Square Cafe and the new wave of ‘fine casual’ dining.
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Wendy’s quest for the nearly 2 million pounds of blackberries needed to embellish a seasonal salad shows the challenges large chains face in keeping up with consumer demand for fresh ingredients.
From the chef of Spoon and Stable in Minneapolis, this recipe for piquillo peppers filled with creamy risotto on a bed of sautéed kale brings a Mediterranean sensibility to summer produce from America’s heartland.
Have your after-dinner espresso—and eat it, too—in the form of a luscious frozen treat. This coffee ice cream recipe (minus the cream) comes together in minutes.
Root beer is leaving its roots behind. The success of Not Your Father’s Root Beer has created a new category in the alcoholic beverage industry. Some call it hard soda.
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U.S. restaurant chains are expanding in Brazil, South America’s largest dining market, despite the country’s moribund economy.
Though it’s still best known for its wines, northern California’s Sonoma County has a burgeoning craft-beer scene that’s drawing a crowd.
In this easy summer salad recipe from New York chefs Fabian von Hauske and Jeremiah Stone, crisp croutons soak up the sweet juices of ripe tomatoes and peaches, and a dollop of creamy burrata makes it a meal.
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From sorbet cocktails to Snowgronis, frozen treats are getting the grown-up treatment, with sophisticated—and boozy—flavors. Four recipes from London’s top pop spots.
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Louis Rozzo, who runs his family’s fourth-generation fish business, hangs onto old ledgers and mementos in a bulky metal cabinet from the 1920s.
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For years, McDonald’s and Yum Brands got a leg up over rivals by speeding hamburgers and fried chicken to buyers’ homes and offices. Now Web giants Alibaba and Tencent are beating them at their own game in door-to-door fast-food delivery.
Introduce an element of surprise into cookout standbys with these convertible recipes for coleslaw, cornbread and potato salad that can go absolutely classic or amped up.
Sambuca brings a splash of drama to a no-brainer dessert of ripe watermelon.
A bottle of Smith & Cross Traditional Jamaica Rum takes author Lauren Holmes back to a long-ago night in an Ecuadorean hostel, when the drinks came by the bucketful.
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In the world of ice-cream flavor economics, where the cost of ingredients varies widely, cold, calculated planning and whimsy can produce inspired creations or freezer-case flops.
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Cooking in a strange kitchen can be stressful, but with a few basic tools and an eye for local delicacies, vacationers can create memorable meals. What to bring, buy and make.
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The Clocktower, in the MetLife building, now turned into a hotel, is headed up by chef Jason Atherton. His goal was to create a ‘New York restaurant with a British twist.’
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Shoppers who want the $1,200 Thermomix that weighs, measures, grinds, steams, chops and heats are now on a two-month wait list. The device is sold at parties where hosts cook with their guests.
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Jim Hamann found an old stockpot in France and decided to leave an engineering career for a craftsman’s workshop, where he restores copper cookware for world-famous chefs.
Can’t get to Paris, San Sebastián or Tokyo for dinner? With more and more chefs making cameo appearances in each other’s kitchens, you could just wait for one of the world’s top toques to pop up in a restaurant near you.
This recipe from chefs Fabian von Hauske and Jeremiah Stone riffs on the pommes Darphin that’s become a signature dish at their Manhattan bistro Wildair. The crisp potato pancake topped with a trout salad comes together in minutes.
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The ingredient comes in a range of jet-black health-food products, but taste (and look) remain obstacles.
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With chilled soups, it is easy to step outside the comfort zone and serve up something memorable
Fire up the flavor in all sorts of dishes with a schmear of ‘nduja, Italy’s spreadable spicy sausage. It’s a game-changer in these recipes for an eye-opening breakfast sandwich and amped-up linguine with clams.
A chili vinaigrette flecked with toasted hazelnuts brings heat and a subtle element of surprise to the pairing of cod and cabbage in this recipe from Fabian von Hauske and Jeremiah Stone of Manhattan’s Contra.
Eco-conscious jams and jellies from California, signature smoked brisket from a D.C. deli, and rich chocolate-hazelnut and pistachio spreads.
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Growing numbers of upscale homeowners are installing elaborate grills in their backyards to create ‘outdoor kitchens’
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Flatware maker Christofle says U.S. shoppers want more sterling silver. Beverly Hills residents prefer a pearl-like trim; Miami buyers opt for an elaborate floral pattern on the back of a spoon.
Ask three Sicilians what goes into caponata, their island’s beloved eggplant dish, and you’ll get three different answers. These recipes show just how versatile this summertime classic can be.
At U.P., pastry chef Dominique Ansel’s new after-hours tasting-menu venture, dessert-cocktail pairings based on life’s firsts deliver rushes of recollection. For a taste of what’s on offer, try this rum cocktail recipe at home.
Chefs Jeremiah Stone and Fabian von Hauske, of New York’s Contra and Wildair restaurants, give a carefree, summery recipe a flavorful twist.
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To test organic bread, chia seed drinks, and other artisanal fare, consumer-products companies turn a store into a focus group with free samples.
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An award-winning Denver bartender who travels extensively prepares for jobs mixing cocktails on mountaintops and on the Trans-Siberian Railway.
Too often tricked out beyond recognition, a green salad should be, above all, a culinary pleasure. Isn’t it high time we hit refresh on this most summery of dishes? Here are three recipes that keep it clean, green and classic.
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Summertime is the absolute peak of the cook’s joy in the farmers’ market, bringing an explosion of colors and flavors—but how you shop makes all the difference.
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In seemingly every part of the metropolitan region, there is a Stew Leonard’s wine store. From Clifton, N.J., to Danbury, Conn., to Yonkers in Westchester County and Farmingdale, Long Island, members of the Stew Leonard family run wine shops—and they’re looking for even more.
Williamsburg restaurateurs settle in Manhattan Valley with Macchina.
How the right pre-meal drink can enhance your experience.
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The Brooklyn Bavarian Biergarten, which opened in July next to the wedding venue Grand Prospect Hall, serves beer and German food in what is essentially the backyard locals never had.
After years as a pop-up food stand at various venues, Mighty Balls brings meat and veggie balls in all sorts of combinations to a brick-and-mortar shop in Astoria.
Gabriela Cámara, the restaurateur behind Mexico City’s beloved Contramar, opens her first U.S. venture this month with help from a longtime friend: the legendary Diana Kennedy.
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The young chef scours the Outback in his one-man crusade to bring native ingredients and Aboriginal culinary traditions to fine dining.
On Block Island, Chinese takeout is flown in by New England Airlines, a small, regional carrier that doubles as a food delivery service for the popular summer resort.
Gin is experiencing the kind of boom the wine industry experienced in the mid-1980s, as boutique-distilled bottles with names like Half Hitch, Opihr and Ransom Old Tom give the classic G&T; a new—and flavorful—twist
Whether you hit the books or hit the bottle, the best way to refine your palate is to taste, taste, taste.
Forget sherry’s staid reputation. Tangy, dry, Manzanilla is the ideal accompaniment to summer snacks, while rich, nutty Amontillado perfectly partners with winter’s heavier fare
Wine merchant Stephen Browett, co-owner of English Premier League soccer club Crystal Palace, explains what makes his twin passions so compatible.
Much can be learned from a mere glance at a wine, including its age, texture, alcohol level and sometimes grape varietal. You’ll never look at a glass of wine the same way.
The vineyards of Piedmont in northwestern Italy are home to some of the country’s most individual and charismatic wines.
Looking for the best fine wine at the best price? South Africa’s classic Bordeaux-style blends are dark, sumptuous and great value for money.
As the second test of the Ashes 2015 plays out at Lord’s, the England fast bowler talks about the enduring link between wine and cricket.
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German brewing has been controlled by strict laws for centuries. Now, inspired by the craft beer movement in America, rebellion is in the air.
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When novelist Jami Attenberg receives a surplus of whiskey from New York’s Hillrock Estate Distillery, she invites her colorful collection of neighbors up to the roof of their Brooklyn building to share the boozy bounty.
Serving wine at the correct temperature makes a world of difference to its taste—but it’s not as simple as ‘warm a red and chill a white.’
Bordeaux estate Château Pontet-Canet produces lush, lively wines using biodynamic farming methods—with some help from its equine employees.
Brian Croser, owner of the Tapanappa winery, has a plan to put Australia back on the fine-wine map.
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It’s hot outside. Your guests are thirsty. So grab your prettiest pourer and whip up one of these four recipes for large-format cocktails.
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From herb-infused iced teas to fruit spritzers, the latest mocktails pack such a punch that you won’t even miss the alcohol.
Whether you’re on the beach, hosting a dinner or barbecuing up a storm, here are our picks for perfect summer drinking.
Tea and Scotch is a common mix in China and elsewhere in Asia. But can it catch on in Europe?
Switzerland’s wines may be relatively unknown compared with its neighbors’, but the country’s delicate reds and aromatic whites are light and refreshing, perfect for summer drinking.
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Long maligned by the craft-cocktail set, the blender is back. Here are three recipes for fresh takes on the frozen drink.
Five Bordeaux restaurants where you can rub shoulders with winemakers, local châteaux owners and négociants—and enjoy some of the region’s best cooking.
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Who says wine is the only appropriate pairing for a well-made meal? Chefs and brewers are teaming up to give suds a seat at the table.
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A Brooklyn startup says it has assembled the world’s largest database rating food products on factors ranging from employee pay and livestock conditions to pesticide practices.
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Wineries find a fitness class offered before a wine tasting and lunch is a good way to combine three of visitors’ favorite things—food, wine and working out.
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The Mexican spirit sotol works well in so many situations. So why, wonders author Rosecrans Baldwin, do we not see more of it stateside?
The Antinori brothers have released their 2011 vintage, and it’s already showing signs of the family’s bold, seductive signature.
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A pale ale formerly known as “Bitter American,” with a chimp in a spacesuit on the package, saw its sales had stalled. It changed its name, put the chimp on a beach and guess what? Sales rebounded.
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A lone bright star in an ailing economy, Greek white wines have recently become highly favored by American sommeliers and importers, offering a well-priced, bright alternative to your go-to white.
From the damp-cardboard smell of a corked bottle to crystals at the bottom of your glass, flawed wine can spring some surprises.
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Suntory needs to boost sales after its pricey acquisition of Jim Beam, so it is pushing bourbon in Japan.
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Marlo Scott, owner of Sweet Revenge in New York, offers her favorite combinations of dessert and alcohol.
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Is imbibing solo pathetic? Antisocial? A sign of ‘a problem’? Lettie Teague talks to some experts, tips her glass to all the wine drinkers who decline to drink alone and concludes: nope.
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You don’t have to choose your Scotch by the numbers. Increasingly, distillers are dispensing with age statements and focusing on the many other factors that make their spirits sing.
“Sideways” gave Merlot a bad rap. But Napa Valley winemaker John Williams is making a case for the grape variety with his deliciously complex and restrained red wines.
The perfect—and most unusual—wines for springtime.
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The writer concludes that the vodka is something truly new: a drink with teeth, one that tastes remarkably like tequila.
The small Pomerol estate, which produces one of the world’s greatest red wines, is one of the few top châteaux still home to the owners’ family.
Wall Street Journal wine columnist Will Lyons recalls the moment he first fell head over heels for fine wine.
As Bordeaux prepares to unveil its latest vintage, Will Lyons takes a look at the futures market, the subject of much debate.
Whether you’re a serious wine-lover or passionate about chocolate, it’s worth exploring a marriage of the two.
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Carlsberg, Heineken, InBev, SABMiller and others soon will add nutritional labels to their drinks to aid customers making food and drinks choices by calorie count, a European brewers group said.
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Poet Matthew Rohrer returns to his youthful adventures in Dublin via a bottle of Teeling Small Batch Irish Whiskey—and remains in possession of his faculties.
Paris has always had a good wine scene, as Proust and Hemingway can attest, but in the past decade it’s really boomed as cool new bars à vins and néo-bistrots have added to the traditional cafés. Will Lyons chooses his top five.
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Old Forester bourbon is a brand that time has passed by. But Brown-Forman believes it isn’t too late to revive the long-neglected brand, a sibling of Jack Daniel’s.
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Many blame sulfites for their wine headaches. Very likely, the cause is something else.
There’s a feeling in the wine industry that a wave of commercial success is about to hit Montalcino. But can the inconsistent 2010 break through to the mainstream?
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Spring may take its time to get here, but these spirits made with flowers offer its blossoms now. Here are five bottles that bring distinctive floral notes to cocktails and steer clear of the cloying sweetness found in some older brands.
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Not all American red blends are cheap, cleverly marketed mixes of grapes that couldn’t make it on their own. Here, the best midprice alternatives to the head-swimming array of single varietals.
The country may be in a difficult state of affairs, but Greece has an export business with a very bright future—its wines.
What does it take to write a good memoir? A best-selling author tells all.
Men often reject black clothing as too funereal, too slick or too much like a chauffeur’s get-up. But when you soften its edge, this potent style is ready for real life.
The elevated Bloomingdale Trail runs across the Windy City’s broad shoulders and straight to its heart. It’s Chicago’s more democratic answer to New York’s High Line.
The mission of an SUV is simple: back-and-forth routine missions. The Kia Sorento is the most cost-effective way to fill that need.
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The 68th Cannes Film Festival was brought to a surprising close Sunday with Jacques Audiard’s Sri Lankan refugee film taking the festival’s coveted top honor, the Palme d’Or.
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Serena Williams can still make history at the U.S. Open. Her older sister Venus now has a chance to stop her.
Since 2004’s ‘Sideways’ made a star of domestic Pinot Noir, the U.S. has planted nearly twice the acreage of the finicky grape. But can a good bottle be had for under $40? Lettie finds several.
From waiters who automatically hand the wine list to the man at the table to crazy corkage fees, readers share irksome wine behaviors—and what they do about them.
Valpolicella had Hollywood cachet in the ’50s and ’60s. Today, many people haven’t even tasted it. Yet some of the region’s basic reds are a terrific summer quaff: uncomplicated, pleasurable, and reasonable.
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This Indiana fest dedicated to Polish dumplings picked up when Pioneer Days fell off. The main event? A Pierogi toss.
Much can be learned from a mere glance at a wine, including its age, texture, alcohol level and sometimes grape varietal. You’ll never look at a glass of wine the same way.
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There’s no magic to these two recipes for fluffy, golden and genuinely impressive pancakes. But only you need to know that.
Carbohydrate counting be damned. These muffins—one chock-full of moist fruit and nuts, the other a gluten-free buckwheat-pumpkin option amped up with warming spice and dark chocolate—are too good to pass up, and good for you, too.
There's more than one way to enjoy this hearty breakfast classic. The traditional recipe gets a spicy kick from green chilies. An Indian-inflected riff pairs warm naan bread with curried lentils and poached eggs.
It's full of fiber and terribly wholesome. But who knew granola could be so seductive? Try these recipes for double-almond cherry granola and a tropical twist flavored with chili, coconut and lime.
Call it a Bismarck, a Dutch baby or a puffy pancake. This airy, skillet-size popover is tasty any way you spin it. Try it two ways, with recipes for a sweet version topped with rhubarb-pear compote and a savory one loaded with steak and eggs.
Drowned in cream or atop a soothing soup, baked eggs may be the ultimate antidote to a winter that's outstayed its welcome.
Done right, this breakfast buffet standby is a revelation. Here are recipes for brown sugar french toast and a Cheddar and apple "Monte Cristo" sandwich.
This recipe from chef Gavin Kaysen of Minneapolis’s Spoon and Stable combines snap peas with a tangy Parmesan-yogurt dressing, plus sunflower seeds for added crunch.
In this summer recipe, Gavin Kaysen of Spoon and Stable pays tribute to peak-season corn at its sweetest. The cobs simmer right along with the kernels, bringing intense flavor to this velvety soup.
From the chef of Spoon and Stable in Minneapolis, this recipe for piquillo peppers filled with creamy risotto on a bed of sautéed kale brings a Mediterranean sensibility to summer produce from America’s heartland.
This recipe from chefs Fabian von Hauske and Jeremiah Stone riffs on the pommes Darphin that’s become a signature dish at their Manhattan bistro Wildair. The crisp potato pancake topped with a trout salad comes together in minutes.
Chefs Jeremiah Stone and Fabian von Hauske, of New York’s Contra and Wildair restaurants, give a carefree, summery recipe a flavorful twist.
This recipe for charred eggplant tossed with toasted coconut and herbs, a summer standby at Kin Khao in San Francisco, makes a satisfying vegetarian meal.
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Loaded with vegetables, herbs and chicken, this summery noodle salad, a staff favorite at San Francisco’s Kin Khao, has an addictive dressing of lime, savory fish sauce and chilies.
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Pan-sear tender squid, douse it in a seriously spicy sauce and scatter it with peanuts and cilantro for a simple, striking summer meal. This recipe from Kin Khao in San Francisco offers an accessible intro to authentic Thai cooking.
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At San Francisco’s Kin Khao, Pim Techamuanvivit and Mike Gaines serve authentic Thai dishes like this tangy, invigorating vegetable curry. A topping of fluffy omelet completes the comforting bowl.
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Layers of cool sour cream, sautéed leeks and crisp-fried trout make a simple, elegant meal in this recipe from chef Kurt Gutenbrunner of Manhattan’s Wallsé.
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Certain classics can’t be improved on. So it is with chef Kurt Gutenbrunner’s recipe for Wiener schnitzel, a pan-fried veal cutlet served with a fresh green salad and a dollop of lingonberry preserves.
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Fresh mint brings a pleasant edge to a soup of sweet spring peas in this recipe from chef Kurt Gutenbrunner of Manhattan’s Wallsé.
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A glug of heavy cream adds just enough luxury to this simple spring recipe for homemade spaetzle sautéed with asparagus and savory morel mushrooms.
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A comfort-food classic grows up in this recipe from Colorado chef Steven Redzikowski for grilled cheese sandwiches with broccoli raab and a chili-laced tomato soup.
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This recipe from Colorado chef Steven Redzikowski pairs lemony chicken thighs roasted to a crisp with a salad of wild mushrooms, asparagus and peppery watercress.
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This recipe for risotto lightened with peas and ramps from chef Steven Redzikowski is both creamy and consoling.
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Colorado chef Steven Redzikowski brings his signature easygoing style to this recipe for whole, succulent fish with radish-ginger slaw and a bright, spicy vinaigrette.
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This Japanese-Italian fusion recipe from chef Josef Centeno of L.A.’s Orsa & Winston combines the tastiest elements of miso soup and minestrone in a bowl loaded with spring vegetables.
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With a filling of shredded chicken, tender peas, fresh mint and queso fresco, this recipe from L.A. chef Josef Centeno is a far cry from the heavily sauced, cheese-smothered enchiladas you might expect.
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With an herb-flecked ranch dressing for dipping or drizzling, a mix of raw and roasted vegetables makes a perfect salad for riding out the transition from winter to spring.
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Pasta, lamb, winter vegetables, feta and plenty of warming spice is served up bubbling hot in this recipe to see you through the final weeks of winter.
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This warming braise from chef Hooni Kim of Manhattan’s Danji and Hanjan combines tender chicken with potatoes, kohlrabi and carrots in a broth laced with sake, ginger and Korean red pepper paste.
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At Danji in Manhattan, chef Hooni Kim serves this rich and warming stir-fry of pork and silken tofu with a topping of thinly sliced scallions.
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A luscious purée of parsnip and celery root both lightens up and boosts the flavor of this pasta carbonara—a quick and satisfying winter weeknight recipe—from chef Mike Lata of Charleston’s FIG and the Ordinary.
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At the Ordinary in Charleston, S.C., chef Mike Lata serves up triggerfish as schnitzel with sides of roasted vegetables, a heap of greens and a scrumptious caper-brown butter vinaigrette.
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This healthy stew of vegetables topped with poached eggs may just be the ultimate New Year’s resolution food. Chef Mourad Lahlou of Aziza in San Francisco has streamlined his recipe to make it quick and easy but no less soulful and satisfying.
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Buttery mushrooms and sweet crab meat top gently cooked eggs and a creamy soubise in this recipe from chef Mike Lata of FIG and the Ordinary in Charleston, S.C.
An herby chermoula sauce enlivens quick-cooking lamb chops and spicy bites of roasted squash in this festive (but not at all fussy) recipe from Mourad Lahlou of San Francisco’s Aziza.
Chef Mourad Lahlou of San Francisco’s Aziza shares a recipe fit for a holiday feast or a simple weeknight dinner: tiny poussins cloaked in a sweet-tart glaze infused with warming spices.
This recipe for a perfectly pan-seared halibut fillet served in a spicy scarlet broth comes from chef Mourad Lahlou, of the Moroccan-inspired restaurant Aziza in San Francisco.
This simple, satisfying recipe comes from the Clove Club in London. A scattering of steamed spinach and fresh mint offsets the richness of pan-roasted pork and anchovy mayonnaise.
From London’s Clove Club comes this recipe for a creamy, comforting risotto made with parsnips and pearl barley. It works equally well as a cold-weather weeknight supper and a holiday side dish.
Chef Isaac McHale serves these spicy chicken skewers in the bar at London’s Clove Club. With salted yogurt for dipping and a salad of Bibb lettuce and quick-pickled vegetables, they’re a great match for beer, wine or cocktails.
Chef Isaac McHale of London’s Clove Club shares his recipe for kedgeree, a soothing Anglo-Indian rice dish embellished with smoked haddock, hard-boiled eggs, caramelized onions and plenty of warming spice.
Chef Gabrielle Quiñonez Denton of Ox in Portland, Ore., has found this quick and ingenious method for cooking salmon that tempers its fishy smell. With a side of sautéed Swiss chard and an orange hollandaise sauce, it’s become a weeknight recipe staple for her and her husband and co-chef, Greg Denton.
Chefs Greg Denton and Gabrielle Quiñónez Denton serve up this take on Argentine provoleta. Their recipe calls for broiling rich ricotta cheese until browned and bubbly, then topping it with sautéed shiitake mushrooms and an umami-rich brown-butter vinaigrette.
In their second Slow Food Fast recipe, chefs Greg Denton and Gabrielle Quiñonez Denton of Ox in Portland, Ore., pair well-charred ribeye steaks with a salad of spinach and Treviso tossed with almonds, feta and a creamy miso dressing.
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There has been a tremendous amount of excitement in the tasting rooms and cellars of Bordeaux that 2011 is shaping up to be a very good year for white wine.
If there is one commonality between the Pomerol 2011 wines, it is that time and time again they possessed a saline minerality and freshness on the palate.
Today marks the beginning of the Bordeaux "Primeurs" week, one of the most important dates in the wine-tasting calendar and for the world's largest fine-wine region.