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Wines

A collection of news and information related to Wines published by this site and its partners.

Top Wines Articles

Displaying items 34-44
  • Phil Vettel: Four stars for Grace

    Phil Vettel: Four stars for Grace
    Given chef Curtis Duffy's curriculum vitae — his work at Alinea, the two Michelin stars awarded to Avenues restaurant on Duffy's watch — there really wasn't any question whether Grace, Duffy's first solo effort, would be good. Just how good....
  • Charlie Trotter preaches excellence to the extreme

    Charlie Trotter preaches excellence to the extreme
    Graham Elliot was an aspiring young cook in the late '90s carrying steaks to a party of 20 in the Charlie Trotter's Studio Kitchen when the restaurant's brilliant, mercurial owner stopped him in the hallway and grabbed one of the pieces of meat. "He...
  • Charlie Trotter's pressure cooker

    Charlie Trotter's pressure cooker
    Everyone knows Charlie Trotter as the chef of Charlie Trotter's. It's his name, his restaurant, and he's the boss. But that title “chef” has many meanings, and Trotter has embodied just about all of them during his 25 years at Charlie Trotter'...
  • Malaysian restaurant opens in south Bethlehem

    Malaysian restaurant opens in south Bethlehem
    As promised last week, this Sunday's column continues the restaurant-watch theme. Let's start with a piece of Allentown history that has shifted to south Bethlehem. Downtown Allentown's long-standing Chinese restaurant House of Chen occasionally...
  • MARIO BATALI: The proper way to brine

    MARIO BATALI: The proper way to brine
    Q: What's the best way to cook a thick pork chop? A: Iron Chef Michael Symon and I differ on this point, but I think the answer's clear: Brine, and then cook slowly. Brining was originally used as a means of preserving meats and other perishables. Since...
  • Can't find that prize-winning recipe?

    Can't find that prize-winning recipe?
    (Note: This story contains updated material. Please see below.) Q: I am searching for a recipe that appeared in your paper many years ago. It's called: Rose Lewis' $3,000 third prize Lemon Mustard Chicken. My copy is crumbling and would love to print...
  • Where's the date on the bottle?

    Where's the date on the bottle?
    Q: I have noticed while shopping that a few wine bottles did not have a year listed on their labels. Because I like to store wine according to its vintage, this is frustrating — and puzzling too. Could you clarify this? —Jan Truty, Schaumburg...
  • Lunch at Be Our Guest, a new Fantasyland restaurant in Orlando

    Lunch at Be Our Guest, a new Fantasyland restaurant in Orlando
    With this week's opening of the new Fantasyland, dining options have expanded for guests at Walt Disney World's Magic Kingdom theme park. Be Our Guest Restaurant is an expansive and well-coiffed French eatery based on the animated movie "Beauty and...
  • Mario Batali: A deeply flavored comfort dish from the forests of Abruzzo

    Mario Batali: A deeply flavored comfort dish from the forests of Abruzzo
    This pasta dish is inspired by the region of Abruzzo, among the most mountainous regions in Italy and home of some of the country's most interesting cooking. In the forests of Abruzzo, foraging reigns supreme. And because mushroom season lasts a little...
  • In the Heart of Chicago, a hub of restaurants and history

    In the Heart of Chicago, a hub of restaurants and history
    The street appears frozen in time. If you stood at 24th Street and stared south down Oakley Avenue, the view probably doesn't look that different from 30 years ago. This is the heart of the Heart of Chicago neighborhood. On this stretch of Oakley there'...
  • Kobe beef explained

    Kobe beef explained
    Q: Could you possibly clear up the notion of Kobe beef? From what I have read it is extremely hard to find the real stuff outside of Japan and that in the U.S. it's all just a big scam. —Patrick W. Marsden, Marina del Rey, Calif. A: Genuine...