Food & Drink

Food & Drink

For those who lust after handmade blades from cult knifemakers, waiting lists are getting longer. But mass-market makers are also raising their game—and putting some pretty sharp products within reach. Here’s a guide to the knives chefs are loving right now.

On Wine

A panel of opinionated tasters weighed in on the qualities that make a wine cheese-friendly. These bottles—red, white and sparkling—are the pairings they ranked most pleasing.

Food & Drink

Oxtail brings incredible richness to these recipes and it’s all but impossible to get wrong. In fact, the best thing you can do with this cut is leave it alone for a good long time.

On Wine

As sommeliers have grown more visible in popular culture, the definition of the role has been stretched to the breaking point. Who actually deserves the title?

Slow Food Fast

Roast half of it for deep umami flavor and give the rest a quick simmer to keep it delightfully vital. The result is a satisfying vegetable ragout to serve over pasta.

Food & Drink

With a calming shot of rum and considerably less sugar, this grown-up riff on an Orange Julius takes the edge off winter (and aging).

Food & Drink

Going DIY and breaking down a whole chuck roll into individual cuts is highly satisfying as well as terrifically thrifty. Here’s how in 5 simple steps.

Food & Drink

Do it up Russian style with a spread of zakuski—small bites you can make or buy or both, depending on your schedule. Just add vodka and you’re the consummate host.

Slow Food Fast

The recipe will likely become your go-to for dinner parties and easygoing Sunday suppers, too. The lemon-garlic sauce is irresistible.

On Wine

Our wine columnist counts the ways in a Valentine to her favorite beverage.

Slow Food Fast

Succulent shrimp and green beans simmered in coconut milk get a delightful pop of texture from a coarse grind of toasted yellow split peas and spices.

Food & Drink

When you cook or make wine for a living, you’re pickier than most about the snacks you pack (or flask you fill) for a day on the slopes. Here, five pre-eminent palates share their fuel of choice.

Food & Drink

There are far smarter ways to eat and drink at 10,000 feet. The author of ‘Alpine Cooking’ shares her hard-won tips for getting a true taste of the mountains—and a recipe for a gorgeous, gooey cheese spaetzle.

On Wine

Our wine columnist makes a case for the canon and shares her list of wines that define what “classic” means to her.

Food & Drink

It’s what makes miso mouthwatering and Doritos delectable. Some chefs have even taken this savory “fifth flavor” to extremes. Now a more balanced approach is replacing umami bombs with newly nuanced recipes.