We’re more than a little crazy about wine at the restaurant where I work. So, it stands to reason that some of the cocktails we have draw inspiration from the wine world. For example, we recently ...

Loosely tear the mint leaves and throw them in the shaker, and gently muddle with a mixer or spoon. Shake, but ...

A sherry list wouldn’t be such a radical thing in modern-day Spain, the drink’s birthplace, where the fortified wine is the norm and has been for centuries. Up until recently, though, it had fallen ...

Earlier this week, we interviewed Michael’s Genuine Food & Drink executive pastry chef, Hedy Goldsmith. If you missed the interview, read Part 1 and Part 2. As promised, we’re bringing you a recipe ...

Ya Ya’s Aaron Whitcomb, the mouthpiece in this week’s Chef and Tell interview, promises that his recipe for duck confit, despite the numerous ingredients and steps, isn’t difficult. “Just make sure,” ...