Dogs set loose in the aisles, excessive perfume, phony French accents—wine store owners have seen (and hated) it all. Here’s a retailer’s-eye view of faux pas to avoid.
Food & Drink
Food & Drink
2017’s Best Cheeses in America: It’s Official
These American Cheese Society award winners are the cheeses all the mongers are mad for this season—plus the early word on what’s next.
Chef Julia Sullivan of Henrietta Red purées big, juicy, end-of-season tomatoes with a pile of other summer produce in this lively gazpacho. The kicker? Sourdough croutons baked with plenty of olive oil
New Mexico’s red and green chile sauces are so good, why not opt for both at once? This recipe for stacked enchiladas calls for saucing ‘Christmas-style’—half red, half green and totally delicious.
How chef Jean-Christian Jury led a foie gras devotee down the garden path for some spirited bouts of plant-based cooking. Recipes for fruit curry and lime cheesecake entice even confirmed carnivores.
Food & Drink
The Hottest (and Tastiest) Sauces
Plus, a glorious selection of sausages for grilling and the crunchiest, corniest chocolate snack ever
This salad from chef Julia Sullivan of Nashville’s Henrietta Red comes together in minutes. Ripe summer fruits offset by a confetti of salty, crunchy, bright, herbal and spicy toppings satisfy with every bite.
It’s a category hard for drinkers to get their heads around, with little predictability from one blend to another. Wine columnist Lettie Teague tasted her way through Old and New World bottles to find the finest.
Now a fixture of fine dining, alcohol-free mocktails may well be the most interesting option on the drinks menu these days. Pair them with a multicourse restaurant meal, or mix them at home with these nine refreshing recipes.
When it comes to toting a meal along on a hike, al-fresco-eating expert Birgit Cameron, director of Patagonia Provisions, has one thing to say: Keep it simple. Here are her recipes for fresh, portable fare and strategies for successful open-air dining.
From Crémants to vins mousseux, French sparkling wines by names other than Champagne are worth getting to know. We found some excellent bubblies—not to mention very good values.
From chef Tom Hill of London’s Ducksoup, this simple dish of beans and mozzarella delivers plenty of punch, too, thanks to a bold salsa verde of herbs, anchovies and capers.
A Little Something Sweet
A Radically Refreshing Take on Chocolate Milk
Cool, creamy and mightily minty, this Mexican-style iced chocolate makes a festive and fuss-free summer dessert.
Jim Harrison wrote a Great American Novel or two—but he revealed his prodigious talent for living at the grill. His recipe for pork chops cooked over coals produces smoky, succulent results without fail.
Slow Food Fast
A Foolproof Cooking Method for Tender, Delicious Fish
Chef Tom Hill of London’s Ducksoup reveals the secret to oil-poaching trout, which renders it tender, moist and not at all greasy. You may never cook fish another way again.
Superstar sommeliers are entering the spotlight, but what does it really take to pop corks for a living? And how can a sommelier make—or break—your dining experience?
Spicy and citrusy, potent and nuanced, a Caribbean-style rum punch can get pretty complicated. This recipe’s as breezy as summer should be.
A Little Something Sweet
A Marvelous Dessert That Doubles as an After-Dinner Drink
Put those cherries overflowing the crates at the market right now to good use in this buttery fruit crisp. A good dousing with bourbon makes it strictly adults-only.
It’s like risotto, only way faster and easier to prepare. Chef Tom Hill of London’s Ducksoup puts a summery spin on the dish with juicy tomatoes, fresh oregano and briny feta.
Real value or worthless plonk? Wine columnist Lettie Teague filled her shopping cart with bottles at Costco, Sam’s Club and Trader Joe’s to determine whether their private-label wines deliver.
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