Advanced Search

Search results

  1. Caviar-spackled blini are currently the hottest trend in the United States. Wait. No, that’s not quite right. Russian food has never trended here in the States—unless of course you consider vodka a...
  2. With the Winter Olympics officially underway and much of the world’s attention focused on Russia, many people are just now learning about the virtues of Russian bathhouses. These longstanding spa...
  3. We would like to tell you that the Russian imperial stout was born in Russia, brewed as a robust and hearty ale that could stave off the country’s harsh, cold winters. No doubt such a fact would...
  4. Are oysters really aphrodisiacs? I’m asked that question every time I present an oyster-and-wine-pairing seminar, host a group of oyster lovers out at the farm, or train a restaurant’s staff. I am...
  5. Aphrodisiac : It’s a term that immediately invokes a healthy curiosity. Etymologically, it stems from Greek mythology; it is a derivative of the name of Aphrodite, the goddess of love, beauty, and...
  6. On Valentine’s Day, I can’t help but think of a quote from the movie The Devil’s Advocate , in which Al Pacino (as Satan) dismisses love as “biochemically no different than eating large quantities of...
  7. Happy Valentine’s Day, New York. Today is about love, lust, and outrageously high expectations. Some will fall short, but some—a savvy few who know to take their dates down Doyers Street—will likely...
  8. Mardi Gras fashion is all about masks and, to a lesser extent, beads. That’s all well and good for Fat Tuesday, but for every other day of the year, New Orleans couture is decidedly less ostentatious...
  9. You will likely find a bottle of green Chartreuse in any establishment dedicated to cocktails; this much we know to be true. With a high proof, a strong licorice taste, and a brilliant green hue, the...
  10. All eyes will be fixed on the city of New Orleans next Tuesday when it celebrates Mardi Gras as only New Orleans can. For an insider’s guide to the city, we sat down with Emeril Lagasse—the...

Pages