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October 11, 2008 12:20:25 AM CDT

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Stories related to: dining

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7 Stories

  • August 2008

    • Subtle Cabernets Recall Napa's Heyday

      New York Times  |  Aug 20, 08 6:33 PM CDT

      Subtle Cabernets Recall Napa's Heyday

      (Newser) - Forget "jammy fruit bombs" that crush the palate—subtle cabernets are making a comeback in Napa Valley. "You don’t hear much about these sorts of wines today," writes Eric Asimov in the New York Times . While critics swoon over rich, oaky cabernets, a few wineries still rely on elegant floral and herbal flourishes that made the region famous years ago. More »

      Tags

      wine  • Napa Valley  • dining  • vineyard  • cabernet sauvignon

    • How to Spot Overpriced Wines

      Wall Street Journal  |  Aug 16, 08 10:26 AM CDT

      How to Spot Overpriced Wines

      (Newser) - Why does a bottle of wine cost $100 at one restaurant and three times that at the bistro down the block? The Wall Street Journal asked wine experts to decipher vino pricing and offer tips for finding the best deals. The results: Expensive wines often mean better value, as do less popular varietals. And never, ever buy by the glass. More »

      Tags

      Wall Street Journal  • wine  • restaurant  • price  • dining  • deal

    • Greek Whites 'Smack of Sunshine'

      New York Times  |  Aug 6, 08 1:29 PM CDT

      Greek Whites 'Smack of Sunshine'

      (Newser) - In honor of the Olympics, Eric Asimov set out to rediscover Greece's white wines for the New York Times . He found whites just subtly different from the made-to-be-drunk young bottles of Italy and Spain, fermented from "unfamiliar, indigenous grapes grown nowhere else." The moschofilero varietal dominated the tasting, including the panel's No.1 pick: a 2007 Tselepos that "smelled like roses and tasted like grapefruit." More »

      Tags

      wine  • New York Times  • Greece  • reviews  • dining  • critic

  • June 2008

    • The Perils of Opening an Indian Restaurant—in India

      Gourmet  |  Jun 12, 08 3:10 PM CDT

      The Perils of Opening an Indian Restaurant—in India

      (Newser) - Modern Indian restaurants bent on messing with millennia-old recipes must "coax Indians into accepting the changes they make with beloved dishes," or continue to face the wrath of the "Authenticity Police," writes Shoba Narayan in Gourmet after an evening spent analyzing the paneer at Bangalore's upscale Masala Klub.     More »

      Tags

      India  • food  • gourmet dining  • dining  • traditions  • spicy food

    • Cooks Dish Up Recipes for Distress

      New York Times  |  Jun 5, 08 1:28 PM CDT

      Cooks Dish Up Recipes for Distress

      (Newser) - Obscure ingredients, tedious techniques, and absurdly complex prep—cooks say some recipes push them to the boiling point. Any step too impractical, time-consuming, or just plain unpalatable can make even the most accomplished cooks hang up their aprons, writes Kim Severson in the New York Times . Even food critics balk when told to harvest sea water or handpick fresh grape leaves. More »

      Tags

      cooking  • recipes  • dining  • gourmet  • top chefs

  • May 2008

    • Salty Ramsay Marinates in Hypocrisy

      Spiked  |  May 18, 08 11:58 AM CDT

      Salty Ramsay Marinates in Hypocrisy

      (Newser) - Borrowing some of Gordon Ramsay's favorite vulgarities, Rob Lyons lashes out at the famous chef's push for British restaurants to use seasonal, local foodstuffs. "There have been plenty of people lining up to point out the hypocrisy of Ramsay’s position," Lyons writes in spiked, pointing to observations that his restaurants hardly fall in line—and would face the fines Ramsay advocates. More »

      Tags

      dining  • local produce  • Gordon Ramsay  • locally grown movement

  • March 2008

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