Featured Recipes (print), Recipe of the Month, Recipes

Issue

Title

Art and Soul's Maple Ham Hoecake Web 2012

Art and Soul's Maple Ham Hoecake

Southern flavor abounds in this hearty dish.

Burgenland's Wine and Food Renaissance December 01 2011

Burgenland's Wine and Food Renaissance

Austria’s most varied wine region is undergoing dramatic changes, as restaurateurs are creating a dining scene matching the excitement and creativity of the area’s food-friendly red wines.

Recipe of the Month: Spiced Carrot Salad with Yogurt Pita Crisps September 2011

Recipe of the Month: Spiced Carrot Salad with Yogurt Pita Crisps

This colorful and zesty Greek snack is sure to curb your appetite.

Soul Food Steps Up September 2011

Soul Food Steps Up

Chef Tanya Holland, restaurateur and author, on why it’s time for soul food to gain recognition.

Meatball Mania September 2011

Meatball Mania

Meatballs have gone from humble home-cooking staple to the star of the dinner table—and their versatility makes them the perfect partner for a variety of wines.

Recipe of the Month: Chicken Liver Mousse August 2011

Recipe of the Month: Chicken Liver Mousse

This velvety mousse paired with a vibrant and fragrant Riesling makes for a perfect addition to your summer picnic.

Recipe of the Month: Braised Pork Belly with Watermelon Mint Salad & Ponzu Sauce June 2011

Recipe of the Month: Braised Pork Belly with Watermelon Mint Salad & Ponzu Sauce

From Chef Charles Cho of B.E.S. (Boutique Eat Shop) in New York City, this vibrant, Asian-inflected dish balances rich, salty pork belly, sweet, cooling watermelon and refreshing mint.

Recipe of the Month: Warm Brandy and Vanilla–Infused Rhubarb Crumble May 2011

Recipe of the Month: Warm Brandy and Vanilla–Infused Rhubarb Crumble

Paired with a late-harvest blend of Sémillon and Sauvignon Blanc, this earthy yet exotic spring dessert from Chef Mark Johnston of the Park Hotel Kenmare in Ireland is the perfect end to a meal.

Bite Me April 2011

Bite Me

Melissa Bushell, Baking Goddess and Cupcake Champion says sorry to cupcake trend naysayers, but the treats are here to stay.

Red Beet Risotto with Crème Fraîche and Dill April 2011

Red Beet Risotto with Crème Fraîche and Dill

Bright in color and bursting with fresh spring flavors, Chef Ray Garcia of FIG Restaurant at the Fairmont Miramar Hotel & Bungalows serves this vegetarian risotto in his Santa Monica restaurant.

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