International Wine News

30 Second Wine Advisor: Local Riesling

2008-11-19T13:12:46Z

Combining the month's focus on Riesling styles with our occasional examinations of Eastern U.S. wines, we uncork a good Riesling from Kentucky, of all places. Read More......(read more)

Diner's Journal: Thanksgiving Q and A

2008-11-19T00:48:40Z

Thanksgiving Q and A. Read More......(read more)

City Room: Once Maimonides Sets the Table, Let's Eat

2008-11-19T00:33:39Z

In a class at an Upper West Side synagogue, Simeon Darwick, a licensed health counselor, called the 12th-century philosopher an inspiration for good nutrition. Read More......(read more)

The Pour: All-American Selections

2008-11-19T00:04:57Z

(Teresa Fasolino) I really appreciate all the comments and suggestions that followed my recent post on wines for Thanksgiving. One recurring thought among the comments: why was I not recommending American wines for Thanksgiving? First of all, it's Read More......(read more)

Flavorful Gravy Makes Thanksgiving

2008-11-18T23:25:58Z

Make plenty of gravy, make it well, and it will lift up everything else on the table. Read More......(read more)

Dining Briefs | Recently Opened: Dining Briefs

2008-11-18T23:23:29Z

BCD Tofu House serves familiar Korean dishes, but the food is unusually bright and lively. Read More......(read more)

Dining Briefs | Checking In: Seeking the Comforts of Home on Cornelia Street

2008-11-18T23:19:42Z

By calling itself Home, this restaurant telegraphs a culinary rather than an atmospheric bent. Read More......(read more)

Restaurants: Gills, Fins and Psychedelic Thai

2008-11-18T23:09:47Z

With its futuristic white furniture, glowing arches and washes of pink and purple light, Kurve looks like a nail salon on Venus. Read More......(read more)

Group Documents Cruelty to Turkeys

2008-11-18T22:42:39Z

An animal rights group released undercover videotapes showing turkeys being stomped to death and punched by workers. Read More......(read more)

Now, the Side Dishes: Quick and Simple or a Bit More Complex

2008-11-18T21:53:24Z

Some cooks want a simpler game plan, while others are looking to trick out the meal with a few challenges and a little luxury. Read More......(read more)

Food Stuff: Chorizo Challah, Volcano Buns and Crack Pie

2008-11-18T21:52:44Z

Christina Tosi’s concoctions for the Momofuku Bakery and Milk Bar are fearless. Read More......(read more)

Food Stuff: Go Ahead. Pretend Those Pies Are Your Own.

2008-11-18T21:50:19Z

Butterfield Kitchen will bake from scratch the pies and cobblers of Kathleen King, who owns Tate’s Bake Shop in Southampton, N.Y. Read More......(read more)

Food Stuff: Make It at Home: Candied Bacon With Whipped Cream

2008-11-18T21:49:50Z

Honeyed, sugared bacon is not a new thing. But for dessert? Read More......(read more)

Preserving a Poultry Project

2008-11-18T21:43:51Z

A training institute for farmers who want to preserve heritage breeds of turkeys will move forward in tribute to Brian Anselmo, who died in September. Read More......(read more)

In France, Another Top Chef Turns in His Michelin Stars

2008-11-18T21:36:52Z

Olivier Roellinger is the fourth three-Michelin star chef in France to renounce his stars in recent years. Read More......(read more)