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Nov 11, 2011 | Contributor: Eric RosenThanksgiving can be such a hassle. The shopping, the cooking, the hosting, the cleaning...when all you really want to do is spend time with family and maybe catch the parade...or a football game.... Read More | 
Nov 9, 2011 | Contributor: Eric MeyersAs nice as a traditional home-cooked meal is on Thanksgiving, the ordeal often leaves the cook out of the festivities. An average 16-pound turkey needs about seven hours to thaw, and four more to cook, according to the USDA. To circumvent this, many people have recently turned to restaurant dining in order to fully enjoy the company of family. Most fine dining establishments offer a Thanksgiving Day menu in one form another, be it a brunch, buffet, or tasting menu, so we compiled this cornucopia of attractive proposals from around the country.... Read More | 
Nov 2, 2011 | Contributor: The Daily MealYou cannot go to the South of France without lingering at least one midmorning at an outdoor café in the shade of a plane tree, reading Le Figaro or the International Herald Tribune while alternately sipping an espresso and a glass of pastis with a side of water. Pastis, I think, is the “soul drink” of the French Mediterranean, a part of its cultural DNA, even though it was invented only 80 years ago in 1932.... Read More | 
Oct 27, 2011 | Contributor: Kellie K. SpeedOver the years, Providence has become a foodie lover’s paradise and with the recent addition of some great steakhouses, the city has really made its mark. Enter Fleming’s Prime Steakhouse & Wine Bar, which is located on the ground floor of the new Westin Residence Tower just an hour south of Boston.... Read More | 
Oct 19, 2011 | Contributor: Kellie K. SpeedEvery chef knows receiving an invitation to cook at the James Beard House in New York is one of the most coveted offerings. L’Espalier is doing just that on October 27 but before doing so, they are offering Boston diners a chance to experience the Beard House offerings right here in the city.... Read More | 
Oct 12, 2011 | Contributor: Kellie K. SpeedAfter 20 years on Newbury Street, The Capital Grille of Boston has relocated to the Hynes Convention Center on the corner of Dalton and Boylston Streets in the Back Bay.... Read More | 
Oct 12, 2011 | Contributor: The Daily MealWhen entertaining, there are two secrets to a host’s success: An ability to bring together people and create lasting memories, and the foresight to see — and resolve — problems before they arise.... Read More | 
Sep 15, 2011 | Contributor: Maralyn D. HillWhile visiting Chateau Ste Michelle, we were fortunate to have Culinary Director, John Sarich, lead a tour of the Chateau. After discovering all this wonderful winery has to offer, we enjoyed a wine pairing, prepared especially for our International Food Wine & Travel Writers Association group.... Read More | 
Sep 8, 2011 | Contributor: Kellie K. SpeedThe Island Creek Oysters Foundation is celebrating its sixth annual Oyster Festival this weekend on Saturday, September 10th, 2011 from 3 to 11 p.m. on Duxbury Beach in Duxbury, MA.... Read More | 
Sep 7, 2011 | Contributor: Linda KissamTasting wine has an etiquette all its own. Whether you’re at a winery or wine bar the rules pretty much are the same. Expect to pay for the tasting. Free wine tasting seems to be a thing of the past, but on occasion you can still find a free tasting or two. The price will be somewhere between $1-$30 per person. Sometimes you will receive a souvenir glass, other times not.
Sometimes you’ll be standing at the tasting bar, other times you will be seated. Often you can share your tasting with another guest, ask your server.... Read More | 
Sep 2, 2011 | Contributor: Touring & TastingFire up the grill and take a foodie tour of Lake and Mendocino Counties (of Northern California) with wonderful recipes and wines from these renowned and very delectable wine regions.... Read More | 
Sep 1, 2011 | Contributor: Hervé LaurentIf wine pairing is about harmony (balance) or contrast (opposite), cooking is harmony and contrast. Everybody knows about the four basic flavors: sour, bitter, sweet and salty. You can also add spicy and others.
Alain Ducasse, a famous French chef, always says: "Create a dish with no more than two or three flavors."... Read More | 
Aug 25, 2011 | Contributor: Eric MeyersLabor Day is right around the corner, and as somber a send-off it is for summer, it’s also a time to celebrate steak and sunshine. If you’re anything like most Americans, you’ve been systematically sharpening your skill on the grill for the past few months, and by now you’re ready to take it to the next level. Besides upgrading your outdoor kitchen with a luxury grill, you can also make this weekend special by serving some quality meat from any of the various boutique butchers that have set up online shops to bring their catalog of charcuterie to your charcoal. ... Read More | 
Aug 22, 2011 | Contributor: Michelle WinnerMade with Beecher’s Flagship Reserve, Charred Onions and Pickled Red Onions. Recipe courtesy of Chef Jin from Jory at the Allison Inn – overlooking beautiful Willamette Valley wine country.... Read More | 
Aug 22, 2011 | Contributor: Eric RosenLabor Day might signal the end of summer, but it also means it's time for the LA Times and Food & Wine's THE TASTE: a four day epicurean exploration of the Los Angeles food scene.... Read More |
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