Sometimes a party is just so good you're talking about it days later. This was one of those parties, and this is me re-playing the highlight reel with the top 10 moments of the night. Read more >
Just as bartenders have evolved to become more knowledgeable and engaged with their craft, so too have bar patrons. But not every bar—nor every barkeep—can keep up. Pay attention and you might spot a few surefire signs: If your bartender mixes a classic daiquiri with bottled sour mix, or shakes a Manhattan (a drink that should invariably be stirred) it’s an indication you ought to stick to the basics. We talked to a few cocktail industry vets to suss out other harbingers of doom behind the bar. Read more >
Before opening the New York offshoot of their hit Boston tapas joint, Toro, co-chefs and empire builders Ken Oringer and Jamie Bissonnette embarked on a food-and-drink-filled research trip through Barcelona and San Sebastián. Their Spanish exploits influenced dishes now being served at the cavernous new Chelsea location, like setas (left): luscious plancha-cooked mushrooms with a farm egg yolk, olive oil and parsley. The prepartion is inspired by a simple plate of cèpes (porcini) at one of Oringer's favorite restaurants in San Sebastián. Here, the chefs reveal more exclusive highlights from their itinerary in Chef Dream Trips: Spain.
Vintage Dom Perignon: Associate multimedia editor James Pomerantz lived it up at the Food & Wine All-Star Weekend in Las Vegas over the weekend with 2003 Dom Perignon brut and caviar-topped sushi.
Martini with a Twist: At Old Homestead in New York, executive wine editor Ray Isle started his steak dinner with a crystal-clear martini with a twist of lemon.
Negroni To-Go: Even though it was served in a plastic cup, I still enjoyed Tooker Alley’s Crown Heights Negroni at the second annual Brooklyn Shaken & Stirred competition.
F&W searched the web for the best photographers, recipe developers and lifestyle bloggers to cook and shoot our most popular recipes. One of our 2013 Digital Food Awards winners, Sarah Bolla is a trained chef who now focuses on food styling. Right now, she's particularly loving accents that feature "earthy, raw, organic pottery and stone." Browse this new F&W slideshow for her takes on delicious recipes like gingery steamed salmon with chives (left) and a speckled Giraffe-Spot Cake with cream cheese frosting.