WSJ. Magazine

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    As a Storm Looms, Shoppers Trade Kale for Comfort Food

    In the days before the big snowstorm, New Yorkers scrambled to stock up on groceries, and not so much the healthy stuff.

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    Upping the Ante on Irish Coffee

    The Dead Rabbit, an Irish-centric lower Manhattan bar, brings in a ringer to perfect its recipe for the boozy brew.

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    A Foodie’s Meat Market Alternative

    Motivated by exotic cooking shows and envelope-pushing restaurants, meats such as ostrich, rattlesnake and yak—once considered adventurous eating—are increasingly fair game at home.

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    Sharing Stories From 93 Years of Living

    Uncorking the City’s Lettie Teague sits down with Blue Nun master marketer Peter Sichel to discuss his new memoir titled “The Secrets of My Life: Vintner, Prisoner, Soldier, Spy.”

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    Crazy for Kimchi in the City

    Ralph Gardner Jr. has a lesson in kimchi and gets to work helping make a batch of the spicy Korean dish with cookbook author Danielle Chang.

The A-Hed

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Off Duty

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    Recipe for a Cake With Sunshine Baked In

    Chef Chris Bianco’s family recipe for lemony torta di riso is remarkably adaptable and fuss-free. This creamy rice cake makes the most of winter’s windfall of citrus.

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    Massimo Bottura’s Recipe for Fusilli With Breadcrumb Pesto

    Who knew breadcrumbs could make such a luscious pesto? This recipe from chef Massimo Bottura veers from the traditional basil-pine nuts formula for a pasta sauce that’s a little lighter and full of flavor.

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    Breakfast Bread Recipes That Deliver a True Taste of Home

    Two simply delicious apple breads—one an absolutely classic recipe, the other a savory, sliceable apple-bacon bread pudding—offer a taste of a time before celebrity chefs commandeered our cookbook shelves.

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    Whip Up Pancakes With Panache

    There’s no magic to these two recipes for fluffy, golden and genuinely impressive pancakes. But only you need to know that.

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    Muffin Recipes: Where Healthy Meets Happy

    Carbohydrate counting be damned. These muffins—one chock-full of moist fruit and nuts, the other a gluten-free buckwheat-pumpkin option amped up with warming spice and dark chocolate—are too good to pass up, and good for you, too.

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    Huevos Rancheros Recipes: Two Different, Delicious Takes

    There's more than one way to enjoy this hearty breakfast classic. The traditional recipe gets a spicy kick from green chilies. An Indian-inflected riff pairs warm naan bread with curried lentils and poached eggs.

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    Granola Recipes You'll Actually Want to Make

    It's full of fiber and terribly wholesome. But who knew granola could be so seductive? Try these recipes for double-almond cherry granola and a tropical twist flavored with chili, coconut and lime.

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    Dutch Pancake Recipes, Sweet and Savory

    Call it a Bismarck, a Dutch baby or a puffy pancake. This airy, skillet-size popover is tasty any way you spin it. Try it two ways, with recipes for a sweet version topped with rhubarb-pear compote and a savory one loaded with steak and eggs.

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    Baked Eggs: Comfort en Cocotte

    Drowned in cream or atop a soothing soup, baked eggs may be the ultimate antidote to a winter that's outstayed its welcome.

  • Slow Food Fast

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    Recipe for Shrimp a la Veracruzana

    This is coastal Mexican cooking at its lightest and freshest: shrimp, tomatoes, olives, capers, jalapeños. From Gabriela Cámara of Contramar in Mexico City and Cala in San Francisco.

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    Alon Shaya’s Recipe for Charred Eggplant With Curried Chickpeas

    A little charring over an open flame goes a long way in this recipe for luscious eggplant topped with spiced chickpeas, a hearty and flavorful vegetarian meal from New Orleans chef Alon Shaya.

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    Lamb Kebabs With Roasted Tomatoes and Tahini

    With this recipe, New Orleans chef Alon Shaya brings his signature light touch to a classic Middle Eastern meal: succulent lamb kebabs with roasted tomatoes and a tahini sauce whipped up into an airy mousse.

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    Recipe for Snap Pea Salad With Parmesan Vinaigrette

    This recipe from chef Gavin Kaysen of Minneapolis’s Spoon and Stable combines snap peas with a tangy Parmesan-yogurt dressing, plus sunflower seeds for added crunch.

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    Recipe for Sweet Summer Corn Soup

    In this summer recipe, Gavin Kaysen of Spoon and Stable pays tribute to peak-season corn at its sweetest. The cobs simmer right along with the kernels, bringing intense flavor to this velvety soup.

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    Saffron Risotto Stuffed Peppers Over Summer Kale

    From the chef of Spoon and Stable in Minneapolis, this recipe for piquillo peppers filled with creamy risotto on a bed of sautéed kale brings a Mediterranean sensibility to summer produce from America’s heartland.

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    Potato Pancake With Smoked Trout Salad

    This recipe from chefs Fabian von Hauske and Jeremiah Stone riffs on the pommes Darphin that’s become a signature dish at their Manhattan bistro Wildair. The crisp potato pancake topped with a trout salad comes together in minutes.

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    A Recipe for Grilled Skirt Steak With Romesco and Zucchini Salad

    Chefs Jeremiah Stone and Fabian von Hauske, of New York’s Contra and Wildair restaurants, give a carefree, summery recipe a flavorful twist.

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    Burnt Eggplant With Toasted Coconut and Herbs

    This recipe for charred eggplant tossed with toasted coconut and herbs, a summer standby at Kin Khao in San Francisco, makes a satisfying vegetarian meal.

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    Thai Chicken and Rice Noodle Salad

    Loaded with vegetables, herbs and chicken, this summery noodle salad, a staff favorite at San Francisco’s Kin Khao, has an addictive dressing of lime, savory fish sauce and chilies.

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    Charred Squid in a Chili-Garlic Sauce

    Pan-sear tender squid, douse it in a seriously spicy sauce and scatter it with peanuts and cilantro for a simple, striking summer meal. This recipe from Kin Khao in San Francisco offers an accessible intro to authentic Thai cooking.

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    Tamarind Curry With Herbed Omelet

    At San Francisco’s Kin Khao, Pim Techamuanvivit and Mike Gaines serve authentic Thai dishes like this tangy, invigorating vegetable curry. A topping of fluffy omelet completes the comforting bowl.

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    Pan-Fried Trout With Leeks, Almonds and Capers

    Layers of cool sour cream, sautéed leeks and crisp-fried trout make a simple, elegant meal in this recipe from chef Kurt Gutenbrunner of Manhattan’s Wallsé.

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    Kurt Gutenbrunner’s Recipe for Wiener Schnitzel With Spring Salad

    Certain classics can’t be improved on. So it is with chef Kurt Gutenbrunner’s recipe for Wiener schnitzel, a pan-fried veal cutlet served with a fresh green salad and a dollop of lingonberry preserves.

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    Spring Pea Soup With Mint

    Fresh mint brings a pleasant edge to a soup of sweet spring peas in this recipe from chef Kurt Gutenbrunner of Manhattan’s Wallsé.

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    Spaetzle With Asparagus and Morels

    A glug of heavy cream adds just enough luxury to this simple spring recipe for homemade spaetzle sautéed with asparagus and savory morel mushrooms.

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    Broccoli Rabe Grilled Cheese and Tomato-Pepper Soup

    A comfort-food classic grows up in this recipe from Colorado chef Steven Redzikowski for grilled cheese sandwiches with broccoli raab and a chili-laced tomato soup.

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    Lemon Rubbed Chicken With Asparagus and Mushrooms

    This recipe from Colorado chef Steven Redzikowski pairs lemony chicken thighs roasted to a crisp with a salad of wild mushrooms, asparagus and peppery watercress.

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    Risotto With Goat Cheese and Spring Vegetables

    This recipe for risotto lightened with peas and ramps from chef Steven Redzikowski is both creamy and consoling.

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    Roasted Sea Bream With Jalapeño Vinaigrette

    Colorado chef Steven Redzikowski brings his signature easygoing style to this recipe for whole, succulent fish with radish-ginger slaw and a bright, spicy vinaigrette.

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    Spring Miso-Strone Soup

    This Japanese-Italian fusion recipe from chef Josef Centeno of L.A.’s Orsa & Winston combines the tastiest elements of miso soup and minestrone in a bowl loaded with spring vegetables.

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    Chicken and Pea Enchiladas Recipe

    With a filling of shredded chicken, tender peas, fresh mint and queso fresco, this recipe from L.A. chef Josef Centeno is a far cry from the heavily sauced, cheese-smothered enchiladas you might expect.

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    Raw and Charred Winter Crudités With Ranch Vinaigrette

    With an herb-flecked ranch dressing for dipping or drizzling, a mix of raw and roasted vegetables makes a perfect salad for riding out the transition from winter to spring.

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    Baked Ziti With Lamb Ragù

    Pasta, lamb, winter vegetables, feta and plenty of warming spice is served up bubbling hot in this recipe to see you through the final weeks of winter.

On Wine

  • Will Bordeaux 2011 Be Remembered for Whites?

    There has been a tremendous amount of excitement in the tasting rooms and cellars of Bordeaux that 2011 is shaping up to be a very good year for white wine.

  • First Taste of Pomerol 2011

    If there is one commonality between the Pomerol 2011 wines, it is that time and time again they possessed a saline minerality and freshness on the palate.

  • Bordeaux Price Falls Expected

    Today marks the beginning of the Bordeaux "Primeurs" week, one of the most important dates in the wine-tasting calendar and for the world's largest fine-wine region.

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