Food and Drink
Washington’s world-class Rieslings 
In the U.S., the best Riesling comes from the Columbia Valley in Washington state.
Minnesota meat: Dried, cured, or cooked just right
Michael Phillips, the chef at Craftsman in Minneapolis, estimates he spends about 25 percent of his time preparing charcuterie.
Recipe of the week: Korean home cooking: Steak from New York’s noodle king
Chef David Chang first gained fame for raising ramen noodles to a fine art at his East Village New York noodle bar, Momofuku.
Where to eat in Faulkner’s hometown
Oxford, Mississippi, has become one of the South’s top dining destinations.
Craft beer from Italy, land of wine
A new generation of Italians is discovering and experimenting with craft beers.
Recipe of the week: Cooking for one: A single-serving Moroccan-style feast
This Moroccan-style roasted eggplant comes from Judith Jones' new cookbook, The Pleasures of Cooking for One.
Languedoc wines: Going beyond Fat Bastard
The cheap wine from France’s Languedoc region is getting better. Here are three of the best lesser-known Languedocs currently available.
A California restaurant with unrivaled views
“What a spot!” said S. Irene Virbila in the Los Angeles Times.
Recipe of the week: The lost supper: Rediscovering a mid-Atlantic staple
The recipe for this mid-Atlantic specialty—partan and bree—comes from a family whose roots date to the 1600s.
Where to order up a Down East feast
In the past decade, Portland, Maine, has become “one of the best places to eat in the Northeast,” said Julia Moskin in The New York Times.
The world’s best—and most expensive—scotches
Two cask-aged single-malt scotches bottled in 2008 are now available in very limited—and expensive—editions, said Josh Noel in the Chicago Tribune.
Recipe of the week: Beyond tapas: Small plates with Mediterranean flavor
Sasa Mahr-Batuz and Andy Pforzheimer offer recipes for swordfish and mussels from The Barcelona Cookbook.
Vampiro: The perfect morning-after cocktail
This concoction will cure even “the mother of all hangovers.”
Another day, another Wolfgang Puck restaurant
At the Austrian-born celebrity chef's latest venture, the service is superb, the wine list “thrilling,” and there are several can’t-miss dishes.
Recipe of the week: The restaurant is forgotten, but the recipe lives on
Chef Matthew Kenney's Manhattan restaurants are now closed, but his dishes live on in his cookbook, Big City Cooking.
Brown Sugar Kitchen: Where Oakland’s waffle fanatics flock
BSK's spice-scented waffles are so good that, to paraphrase Raymond Chandler, they’d “make a bishop kick a hole in a stained-glass window.”
Recipe of the week: September in Nova Scotia: Cod cakes with chowchow
In Nova Scotia, potatoes are a prominent feature of cod cakes.
New York’s newest four-star restaurant
I haven’t handed out many four-star ratings as a food critic, said Frank Bruni in The New York Times
‘Brett’ ales: A walk on the wild side
Lately a few pioneering U.S. brewers have been courting a bug called Brett, said Greg Kitsock in The Washington Post.
Recipe of the week: A cheater’s guide to super-crusty steaks
The perfect steak is salty, sizzling, and singed on the outside, said the editors of Cook’s Country.
