The host of the Travel Channel’s ‘Bizarre Foods With Andrew Zimmern’ talks about knives to know, the beauty of schmaltz and why you should order the mussels. Plus recipes for pearl rice balls with ginger-soy dipping sauce and one-pot Chinese chicken wings.
ONE-POUND WONDERS | The chef calls for smallish snappers in this recipe because they cook...
A sip of Tequila Fortaleza Añejo takes author Rumaan Alam back to the beginning of his relationship with his husband, even as they sit down to dinner with the family they’ve made since.
Spaghetti Vongole via Nina Compton WSJ recipe from New Orleans restaurant compere Lapin
However great Sonoma’s wines might be, they are often overshadowed with the much-lauded Cabernets made in Napa. Yet Sonoma Cabernet producers are optimistic that the stature of their product will rise in time, as open-minded drinkers taste their wines.
Cherries wrapped in bacon…what's not to love! Yum and yum! 4 easy must-try French recipes! Happy Saturday gapmusers! #foodie
Savvy chefs are coming up with ever more creative spins on this basic dish, and you can too. Just follow these rules of thumb. Or try these recipes for fried-chicken, whole-grain and paella-style variations.
UPPER CRUSTS | The ‘tater skin’ quiche (bottom left) has a crunchy potato crust; the...
TASTE OF SUMMER | Cherry tomatoes sautéed in butter to concentrate their sweetness make a lip-smacking match for the spicy corn and chicken.
Albariño is as refreshing and lively as the cool, green, windswept corner of Spain where it’s produced. Add an attractive price, and it’s little wonder that this white wine is one of the country’s most popular.
Sylvan Mishima Brackett’s Recipe for Crab With Salt-and-Vinegar Cucumbers Just two cool layers—sweet crab meat and salted cucumbers—make for a satisfying salad in this recipe from the chef-owner of Rintaro in San Francisco
Frosted Flakes as Dining Event: Welcome to the Experience Economy
Made from scratch, the dessert the Brits call jelly can be downright elegant. Flavored with sparkling wine, strawberries and rose water, it’s irresistible
This oyakodon from chef Sylvan Mishima Brackett of Rintaro in San Francisco presents a garnish of scorched shishito peppers on a soothing bowl of rice, chicken and scrambled egg
Once relegated to industrial brewing, hop extracts are the secret behind some of today’s briskest craft beers
Kousa Mahshi (stuffed squash)
Feel free to buck tradition a little when making—and filling—the hearty buckwheat pancakes known as galettes. These recipes for a classic batter, a gooey gruyère filling and a version combining eggs, cheese and wilted greens are only the beginning.
Sleepyhead Combine ice with 1½ ounces Armagnac, ¾ ounce fresh lime juice, ½ ounce ginger syrup and ½ ounce simple syrup in a cocktail shaker. Shake and strain into a flute or a coupe. Top with sparkling wine. Garnish with mint and orange peel. —Adapted from Bar Agricole, San Francisco
Vice Versa Combine 1 ounce gin, ¾ ounce grapefruit juice, ½ ounce Luxardo Bitter and ½ ounce grapefruit liqueur in a coupe. Top with rosé Cava. —Adapted from Meaghan Dorman of Dear Irving, New York
Ville et Pays Combine ice with 1 ounce Calvados, ¾ ounce St-Germain and ½ ounce Belle de Brillet pear liqueur in a mixing glass. Stir and strain into a coupe. Top with 3 ounces sparkling wine. Garnish with an orange twist. —Adapted from Lynnette Marrero of DrinksAt6 consulting