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EXPLORARBIBLIOTECA
 / Comida & Vinho
Food & Wine

Food & Wine

December 2019

FOOD & WINE® magazine now offers its delicious recipes, simple wine-buying advice, great entertaining ideas and fun trend-spotting in a spectacular digital format. Each issue includes each and every word and recipe from the print magazine.

País:
United States
Língua:
English
Editora:
Meredith Corporation
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COMPRAR EDIÇÃO
5,76 €(IVA Incl.)
ASSINATURA
19,22 €(IVA Incl.)
12 Edições

NESTA EDIÇÃO

1 minutos
what ray’s pouring now

2018 DOMÄNE WACHAU TERRASSEN GRÜNER VELTLINER FEDERSPIEL ($18) Even in the warmest year that Austria’s Wachau has seen since 1873, this lightly peppery white has plenty of fresh zest coupled with ripe melon fruit. Buy a case, because it’s a perfect holiday party pour. 2015 TRIENNES SAINT AUGUSTE ($19) Slow-roast a pork shoulder and open a bottle of this juicy Cabernet-Syrah blend. The work of two Burgundy superstars (Domaine Dujac’s Jacques Seysses and Domaine de la Romanée-Conti’s Aubert de Villaine) who jointly invested in a Provence property, it’s a bargain. 2016 ADELAIDA SIGNATURE VIKING ESTATE VINEYARD CABERNET SAUVIGNON ($100) Surely someone you know deserves an expensive (and terrific) bottle of red? Winemaker Jeremy Weintraub’s impressive estate Cabernet is full of intense black currant fruit—lusciously rich, elegant, and balanced.…

2 minutos
food & wine

EDITOR IN CHIEF Hunter Lewis EXECUTIVE DIRECTOR, CONTENT STRATEGY Miles Stiverson DEPUTY EDITOR Melanie Hansche EXECUTIVE EDITOR Karen Shimizu EXECUTIVE WINE EDITOR Ray Isle DIGITAL EXECUTIVE EDITOR Ryan Grim MANAGING EDITOR Caitlin Murphree Miller FOOD & EDITORIAL RESTAURANT EDITOR Khushbu Shah SENIOR FOOD EDITOR Mary-Frances Heck FOOD EDITOR Josh Miller ASSOCIATE FOOD EDITOR Kelsey Youngman ASSOCIATE RESTAURANT EDITOR Oset Babur ASSISTANT EDITOR Nina Friend BUSINESS MANAGER Alice Eldridge Summerville WINE INTERN Caitlin A. Miller COPY & RESEARCH COPY DIRECTOR Jessica Campbell-Salley COPY EDITOR Erin Clyburn ASSOCIATE COPY EDITOR Winn Duvall ART CREATIVE DIRECTOR Winslow Taft ART FELLOW Rachel Carney PHOTO PHOTO DIRECTOR Tori Katherman PHOTO EDITOR Dan Bailey PRODUCTION PRODUCTION DIRECTOR Liz Rhoades DIGITAL SENIOR ENGAGEMENT EDITOR Meg Clark SENIOR EDITOR Kat Kinsman DIGITAL RESTAURANT EDITOR Maria Yagoda ASSOCIATE NEWS EDITOR Adam Campbell-Schmitt DIGITAL REPORTER Bridget Hallinan AUDIENCE ENGAGEMENT EDITOR Caroline Schnapp DIGITAL PHOTO EDITOR Sarah Crowder DIGITAL OPERATIONS EDITOR Elsa Säätelä ASSOCIATE DIGITAL EDITOR Megan Soll CULINARY DIRECTOR AT LARGE Justin Chapple CONTRIBUTORS Betsy Andrews, Kate Cunningham, Charlotte Druckman,…

3 minutos
editor’s letter

How We Holiday WHAT IS LOVE IN THE MONTH OF DECEMBER? How about a bowl of perfectly supremed Ruby Red grapefruit chilling in the refrigerator for breakfast? Or fat and flaky biscuits, warm and shiny with melted butter? Sometimes love is the unapologetically retro platters of sausage balls, or cheese balls, or almond snowballs dusted with powdered sugar on the kitchen counter. Or it’s the bleeding, rare slices of smoked beef tenderloin with horseradish crème fraîche. It most certainly is guinea hen braising in a bath of Dijon mustard, white wine, and country ham–flavored stock with a pot of wild rice on the back burner ready to report for sopping duty. Love is a nightly helping of oysters, morale-boosting cook’s snacks slurped over the sink, plus one proper shrimp cocktail with…

3 minutos
sharing season

IN THE RESTAURANT BUSINESS, many spend their waking hours hard at work in a kitchen or dining room. But during a time of year that’s about spending quality time with family and loved ones, that mandate can prove to be a real challenge. That’s why this month, we turned to some of our favorite chefs and restaurateurs to ask how they take a beat to celebrate, reflect, and care for their teams during the busiest (and sometimes most stressful) time of the year. “We celebrate with 12 days of cookies for staff meal, leading up to Christmas. Our pastry chef also decorates the restaurant with gingerbread. This year she made a lighthouse, complete with oyster boats!”—JULIA SULLIVAN (HENRIETTA RED, NASHVILLE)“Last year, we booked a private studio and got tattoos, had a…

6 minutos
holiday gift guide

SHINE BRIGHT RAISE A GLASS 1. GABRIEL-GLAS WINE GLASS Femi Oyediran, co-owner of Graft Wine Shop in Charleston, reminds us of the importance of great stemware. He recommends these lightweight glasses, the same ones they use at Graft, for their durability and versatile shape. ($31, gabriel-glasinternational.com) 2. MAZAMA WARES DECANTER AND CARAFE Mazama’s glassware first caught our eye at Portland, Oregon, cocktail hot spot The Solo Club, and since then, we’ve reached for their handblown soda-lime glass carafes and decanters for all our drink-serving needs, from water to wine. ($165, tannergoods.com) 3. PIENZA 7.5 OZ. TUMBLERS The brother-sister team at Pienza, in Tuscany, whose family has run a traditional glassblowing studio for generations, make Il Buco’s colorful signature drinkware collection. ($32, ilbuco.com) SET THE TABLE 1. COLLEPINO TWISTED CANDLES Called duplero, from the Latin duplex, meaning double, these twisted beeswax…

3 minutos
a cook and her books

A COOKBOOK CAN BE A KEEPSAKE—a heritage conveyed through recipes, a benchmark treatise on the cuisine of a region or culture—and if you think of those we’ve continued to love well beyond their publication dates, they tend to have been written by women: Madhur Jaffrey, Diana Kennedy, Joyce Chen, Julia Child, Anissa Helou, Julie Sahni, Elizabeth David, Dorie Greenspan, Marcella Hazan, Jessica B. Harris, Claudia Roden. The next generation of matriarchs is now carrying on that tradition in their own right, and their cookbooks, the heirlooms of the future, are ripe for the giving. There’s journalist Toni Tipton-Martin, who has just published the comprehensive Jubilee: Recipes from Two Centuries of African American Cooking, or Calcutta-born chef Asma Khan of Darjeeling Express in London, whose Asma’s Indian Kitchen is a celebration…