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

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Sancerre Complements Beefsteak Tomato Tower September 2012

Sancerre Complements Beefsteak Tomato Tower

At ‘21’ Club, this salad is artfully composed, but the elements can be combined more casually at home.

Asparagus with Poached Egg, Hamachi and Tapenade Pairs with a Blanc de Noirs May 2012

Asparagus with Poached Egg, Hamachi and Tapenade Pairs with a Blanc de Noirs

A crisp, complex sparkling wine from Napa Valley complements the intense flavors of this delicious asparagus dish.

Tuna Tartar Pairs with Sauvignon Blanc April 2012

Tuna Tartar Pairs with Sauvignon Blanc

This fresh, vibrant tuna tartar with buttery avocado and yuzu gelée loves the cutting acidity of a South African Chenin Blanc.

Beyond the Chocolate Bunny April 2012

Beyond the Chocolate Bunny

Celebrated pastry chef François Payard muses on Easter in his native France.

Bistecca alla Fiorentina Pairs with Taurasi and Chianti Classico March 2012

Bistecca alla Fiorentina Pairs with Taurasi and Chianti Classico

This Tuscan favorite is a sure match with the great red wines of Italy.

Littleneck Clams with Wasabi-Mayonnaise Sauce Pair with Saké February 2012

Littleneck Clams with Wasabi-Mayonnaise Sauce Pair with Saké

This recipe combines the briny flavors of fresh clams with a kick from the wasabi for a simple yet delicious meal.

Smoky Octopus Stands Out at Graffiato Web 2012

Smoky Octopus Stands Out at Graffiato

At the trendy D.C. restaurant, this seafood sensation keeps gourmands coming back for more.

A Watermelon Soup with Crab Ceviche for Summer Web 2012

A Watermelon Soup with Crab Ceviche for Summer

Make this deliciously light dish, a favorite at New York City's Marc Forgione, at home.

Grilled Octopus Pairs Nicely with a Pigato from Riviera Ligure di Ponente Web 2012

Grilled Octopus Pairs Nicely with a Pigato from Riviera Ligure di Ponente

Governed by the culinary philosophy of using quality local ingredients, chef Mario Batali, of B&B Ristorante, created this decadent dish that's easy to prepare at home.

Butter-Poached Lobster Pairs with a Silky Bourgogne Hautes Côtes de Nuits Web 2012

Butter-Poached Lobster Pairs with a Silky Bourgogne Hautes Côtes de Nuits

The inventive Chicago eatery, graham elliot, offers contemporary American cuisine like this deliciously rich dish.

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