Selected Articles

Food & Wine — October, 2020

La temporada de parrillas no tiene por que terminar. Aqui hay seis reglas para obtener el maximo sabor de cualquier corte de carne.

Food & Wine — September, 2020

Grilling season does not have to be over. Here are six rules for getting the most flavor out of any cut of meat.

Food & Wine — October, 2019

A group of young chefs are driving crowds to the southwest coast of France with promises of razor clam ceviche, choux puffs, and of course, fantastic wine.

Food & Wine — July, 2019

I m cooking quinoa all wrong.

Food & Wine — February, 2019

The luscious egg-and-lemon sauce is the perfect expression of Greek cooking philosophy.

Food & Wine -- February, 2019

Here s how the wildly popular cured ham stacks up to prosciutto, jamon iberico, and presunto.

Wine & Spirits -- October, 2018

Foraging in the Alentejo region of Portugal.

Food & Wine -- July, 2018

From specialty shops selling smoked beef tongue to taco trucks serving up everything from chicken to tripe, Oakland has it all.

Food & Wine -- December, 2017

How Los Angeles chef David LeFevre s love of his mom s Christmas treats inspired a charitable holiday cookie swap that has fans marking their calendars.

Food & Wine -- November, 2017

After the first round of turkey and mayo sandwiches, what is next for the remains of Thanksgiving dinner? Jenn Louis, the chef at Ray in Portland, Oregon, drizzles her turkey slices with shwarma oil, before tucking the meat into soft lavash along with a crunchy Israeli cabbage salad and fiery zhug.

Food & Wine -- August, 2017

With her chic, casual approach to vegetable-forward cooking, self-taught chef and naturopath Angele Ferreux-Maeght is waking Parisians up to a new way of eating.

Le Courrier international -- July, 2017

Read about the artisans who define modern Basque cooking--en français. My story for Saveur magazine has been translated into French in Le Courrier international.

Food & Wine -- April, 2017

Saveur Magazine -- April, 2017

Baker, cheesemaker, pepper farmer, curer of ancient hams:
These are a few of the makers preserving the native tastes and character of this distinctive corner of southwestern France.

Wine & Spirits Magazine -- October, 2016

In the walled city, entrepreneurs are upending Burgundy tradition with exciting bottles and amazing food.

Wall Street Journal Magazine -- September, 2016

As green juices arrive in the land of steak frites, French chefs are introducing a bounty of vegetarian, vegan and gluten-free dishes.

Food & Wine -- August, 2016

Whether your tastes run to rustic farmhouses
or grand chateaus, beaches or hill towns, long lunches
or languid dinners, the South of France delivers.
Read on for our rose-fueled guide.

Food & Wine -- October, 2015

A new generation of chefs is serving astonishingly refined, inventive yet affordable food in restaurants that look like laid-back bistros.

Food & Wine -- April, 2015

From Paris to Provence, writer Jane Sigal explores the incredible diversity of French cooking today.

Food & Wine -- January, 2015

Phenomenal female chefs are changing the restaurant scene in Paris. Leading the movement: 30-year-old Tatiana Levha.

Food & Wine -- February, 2014

To mark the new edition of her classic Food Lovers Guide to Paris, Patricia Wells gives writer Jane Sigal the ideal itineraries for four food-filled days in the French capital.

Food & Wine -- March, 2013

F&W tapped local experts in five of the world's great food citiesTokyo, Sydney, New York, Barcelona and Paristo find the essential restaurants, old and new, that sum up the spirit of each metropolis.

Food & Wine -- March, 2013

F&W is proud of the extraordinary, epoch-defining cooks whove contributed to our pages over the past 35 years. Here, our editors describe their encounters with greatness and share the lessons and recipes that have amazed them the most.

Food & Wine -- December, 2012

Perfect for entertaining and simple enough for rookie cooks, Bundt cakes are ideal for the season. Here, writer Jane Sigal interviews baker and cookbook author Matt Lewis about his obsession.

Food & Wine -- December, 2012

Paris's most adorable food shops, London's latest impossible-to-get reservationsand lots of news from three great European cities.

Food & Wine -- November, 2012

What did a top American supermarket chain see in one African immigrants food? Healthy dishes that recall the best of Indian and Middle Eastern cuisine. Inside the success story of an up-and-coming food entrepreneur, plus his exceptional Ethiopian recipes.

Saveur -- May, 2012

Most visitors to Costa Rica zip through the capital city, San Jos, on their way to beaches or jungles. But I like to linger there, if only to spend a morning at Mercado Central, a block-long covered market built in 1880 that contains a warren of produce stalls, sodas (small, family-run eateries), bric-a-brac counters, and cafs.

Every Day With Rachael Ray -- May, 2012

For the price of one restaurant dish, you can make four real-deal French suppers at home. These cozy comfort foods make eating in dlicieux.

Every Day With Rachael Ray -- January/February, 2012

They don't cost much, but these hearty cuts of beef, lamb and pork just might outshine every steak in your repertoire.

Food & Wine -- October, 2011

To many Americans, French cuisine seems ornate and outdated. Yet France deserves credit for everything from mayonnaise to California Cabernet. An unapologetic Francophile takes stock.

Food & Wine -- October, 2011

Writer Jane Sigal hit every arrondissement in Paris in search of culinary brilliance. Here's what she found: sensational restaurants, some in the city's farthest reaches; wine bars with fantastic food; and pâtisseries where the baker is as obsessed with seasonality, inventive flavors and ingredient sourcing as a chef. Rounding out our Paris travel guide: delicious French recipes from three of Sigal's favorite finds and five stunning new hotels.

The New York Times -- February 23, 2011

At Italian stores, it's carpaccio. At Korean markets, it's bulgogi. At Japanese stores, sukiyaki-style. By any name, shaved steak is a versatile player, and affordable too.

The New York Times July 14, 2010

By reinterpreting what is basically a muffin mixture, the French have created cakes sals savory loaves.

Food & Wine July, 2010

Chet Baker, Las Vegas, Gustave Flaubert, Herms Perfume, Jackson Pollock: these are what inspire Pierre Gagnaire, the world's most inspiring chef.

Food & Wine June, 2010

The city's best new spots are intimate and idiosyncratic, as Michelin-starred chefs open tiny restaurants and great cafs appear in boutiques.

The New York Times November 25, 2009

The annual Save the Best for Last potluck, held in Jamestown, R.I., brings together more than 65 guests and their transformed Thanksgiving leftovers.

The New York Times July 1, 2009

Lavish attention (and some innovative ingredients) on a menu staple, add a dimple, and the results can be delicious.
Cooking tips for creating the perfect burger, on everything from picking the right bun to shaping the patty to getting the perfect sear on the meat. Click above for an interactive feature.

Food & Wine July, 2009

His restaurant food in New York City is the essence of elegance. Yet when chef Daniel Humm makes a homecoming trip to Switzerland, he prepares simple, rustic dishes that evoke his childhood.

The New York Times - April 28, 2009

With the right techniques, a lot of unfamiliar meats in the supermarket can be more delicious than more expensive cuts.

The New York Times - February 25, 2009

Soup bones are becoming more available as health- and eco-conscious farmers and butchers revive customs like using every morsel.

Food & Wine February, 2009

Reclusive Michel Bras, arguably France's most venerated chef, traveled to Manhattan to cook at a dinner hosted by Stefan Boublil and Gina Alvarez of the design agency the Apartment. Writer Jane Sigal watched Bras prepare his painstakingly pure cuisine and tells why he spent two hours peeling onions.

Food & Wine October, 2008

Entrepreneurs are reinventing the Paris wine bar with exciting boutique bottles and amazing food, as in the seven great recipes here.

The Week - October 10, 2008

Le Monde - August 21, 2008

Petits ou grands, toils ou non, les chefs se sont appropri le clbre plat amricain et lont adapt leur manire. Un phnomne qui ne relve pas de la simple mode.

The International Herald Tribune - July 17, 2008

But cutlery still used for 'subversive' food

The New York Times - July 16, 2008

Hamburgers and cheeseburgers have begun to invade Paris, even in restaurants run by three-star chefs.

For the accompanying audio slide show on burgers in Paris, click here.

Food & Wine - July, 2008

We love all of our Best New Chefs from the past two decades, but these 50 exemplify four different kinds of success stories: as entrepreneurs, hometown heroes, creative visionaries or one-restaurant monogamists.

Food & Wine - June, 2008

Roasting a whole suckling pig on an open fire is no job for slackers, but the results are totally worth it, as global superchef Jean-Georges Vongerichten proves at a party at his new weekend house outside Manhattan.

Food & Wine - May, 2008

On a sailing of the luxurious M/S Regatta, the star chef croons in a karaoke contest, plucks wild bay laurel from a roadside bush, eats flaky Greek pastry and teaches spectacular recipes inspired by his Italian shore excursions.

The New York Times - April 2, 2008

There isnt much greenery at the Union Square Greenmarket in early spring. But as the first dandelion greens begin to replace the Idared apples and last years carrots, its a good time to pick up a stewing hen at Nestor and Alejandra Tellos Green Farm egg stand. Its a bargain at 50 cents a pound.

Time Out New York - March, 2008

A veteran food journalist works a front-of-the-house joband tries not to burn the place down.

Food & Wine - February, 2008

Where to go next in Paris (including a fabulous restaurant devoted to marvelous egg dishes).

Food & Wine - July, 2007

The New York Times - March 28, 2007

For almost two hours on a recent afternoon, Jol Robuchon cooled his heels in the lounge by the entrance to LAtelier de Jol Robuchon at the Four Seasons Hotel in Midtown Manhattan. He ordered a coca light, which made the hostess hesitate for a few seconds until she realized he wanted a Diet Coke.

Wine & Spirits - April, 2008

There is no chef at Au Sauvignon, Marie-Franoise Vergnes tiny wine bar in Pariss seventh arrondissement. There isnt even a kitchen. Vergne, whose father, Henri, bought the bar in the 50s, offers only cold plates: tartines of rillettes and saucisson sec on sour Poilne bread as well as tangy crottin de Chavignol and raw-milk Camembert.

Food & Wine - January, 2007

Yves Camdeborde creates wildly delicious (and ridiculously inexpensive) dinners at Le Comptoir, Pariss hottest reservation. Jane Sigal learns why hes as passionate about crpes as he is about haute cuisine.

Food & Wine - November, 2006

Chefs Jean-Georges Vongerichten and Bryan Caswell share their best recipes for birds.

Food & Wine - October, 2006

Some are iconoclasts trained in Bordeaux, others are scions of the wine trade branching out in new directions. Jane Sigal meets some of Greece's world-class winemakers, tries their best bottles and visits the restaurants where they hang out.

Food & Wine - September, 2006

Chardonnay can be surprisingly hard to pair with food, but F&W's Marcia Kiesel has figured out how to do it perfectly. Here, eight of her spectacular recipes to match with Chardonnays in all styles, from fresh and lively to buttery and oaky.

The Wall Street Journal -
April 29-30, 2006

Grocery stores offering cheap gourmet meals spring up around the city.

Food & Wine - February, 2006

How will superchef Jol Robuchon's subtle, refined cuisine play in a city that favors the outlandish and over-the-top? F&W's Jane Sigal checks out his ambitious new restaurant and predicts a smash success.

Food & Wine - February, 2006

Food & Wine - January, 2006

Senior editor Jane Sigal stumbles upon a big talent in tiny Bristol: Indian-American chef Sai Viswanath.

Food & Wine - November, 2005

Our massive taste test of 65 artisanal olive oils revealed Pasolivo to be one of California's best. Here, a splendid harvest meal with the family behind it.

Food & Wine - October, 2005

A new cookbook by a father-daughter duo shows that eating like an Italian isn't simply pleasurableit's healthy too. Just don't forget the wine.

Food & Wine - September, 2005

At his new apartment above his latest Manhattan restaurant, Perry St., Jean-Georges Vongerichten shares his best Thai recipes.

Food & Wine - July, 2005

Jean-Georges Vongerichten is a master of four-star food, but what about the rustic dishes he grew up eating in Alsace? Vongerichten calls his mom for the recipes and shares her secrets with F&W editor Jane Sigal.

Food & Wine - April, 2005

Eat at the grand, gilded Htel Meurice on a budget? Sounds impossible. But as Jane Sigal explains, there are unlikely food values all over Paris.

Food & Wine - December, 2004

Jean-Georges Vongerichten gives Jane Sigal a class on winter salads that tosses out almost everything she thought she knew.

Food & Wine - February, 2004

From: Jane Sigal
Subject: Paris

Food & Wine - October, 2003

Sometimes it seems there are as many bistros across America as there are Starbucks. Here we celebrate the food, wine and style of the traditional French bistro (steak bordelaise, bottles of Beaujolais, curvy wood chairs) and embrace America's adventurous innovations.

Food & Wine - October, 2003

As a teenager, she couldn't wait to leave Long Island. But on a recent drive through the North Fork, this skeptic discovers great wines, gifted chefs and delicious local foods.

Food & Wine - July, 2003

Having a meal at superchef Jean-Georges Vongerichten's new restaurant, 66, is like traveling to Shanghai without leaving New York City. An admirer attempts to eat her way to an understanding of his intensely personal cuisine

Food & Wine - April, 2002

A writer eats her way through the eternal city's newest wine bars and, between rapturous meals, discovers why these places are sending out shock waves through the Italian restaurant scene.

Food & Wine - March, 2001

The city may be infatuated with Americana like chicken in Coca-Cola, but the author finds that its best new restaurants are still defiantly French.

Food & Wine - February 2000

In France, butchers often send you off with a beautiful, inexpensive cut of meat, plus a fabulous recipe to match. Here are their best ideas for beef, pork and lamb.

Food & Wine - November, 1999

After a morning spent picking grapes, the workers at this Bordeaux estate need a hearty meal. And that's what they get--pot-au-feu and all.
Jane Sigal with chef Jol Robuchon at The Mansion for the Food & Wine article Robuchon Headlines in Las Vegas. Photo by Lorenzo Agius.

Please browse through the selection of articles to the left (most recent first).