This fortified wine from southwestern Spain makes for a perfect food companion, especially with a rich mushroom risotto.
WE talked to chefs about what single ingredient they use to turn their dish from simple to spectacular.
Why this staple French sauce is at the heart of so many culinary debates.
Chef Oded Schwartzbard, who runs the kitchen at Torrance Restaurant in The Scots Hotel, Tiberius, Israel, demonstrated this simple and aromatic dish at this year’s Yarden Vintage Festival.
A chef and saké sommelier break boundaries with an East meets West pairing menu.
Many flock to Comstock Saloon for authentic period-inspired cocktails, but are lured back by the creative fare of chef Carlo Espinas.
Chefs are enhancing their recipes with wine, and cooking with vino goes beyond Coq au Vin.
Chefs who choose to share their secrets may be rewarded with an even greater legacy.
France’s lively and aromatic white also has the lift to pair with spicy dishes.