(Men's Journal 10/23/2019)
Modern bartenders are moving away from the crutch of sugar, making use of the sweetness and flavors already inherent in spirits and liqueurs. Here are 3 cocktails that strut their their sugar-free stuff.
(Liquor.com 1/23/2019)
What do France, Indiana, and the St. Regis in NYC have to do with the Bloody Mary? Find out in my latest for Liquor.com...!
(Wine Enthusiast Magazine 1/23/2019)
Seven great chef-driven recipes to get your Feast of the Seven Fishes swimming up stream.
(Liquor.com 3/15/2018)
The haunting history and current love affair with the Cuba Libre cocktail.
(Wine Enthusiast 12/12/2018)
A conversation with hybrid-grape grower and winemaker, Deirdre Heekin of La Garagista.
(Wine Enthusiast Magazine 12/12/2018)
This historic Florida’s vacation destination, once marred by a reputation for kitsch, has now become the Sunshine State's capital of cool.
(Wine Enthusiast Magazine 12/12/2018)
Thirsting for positive change? When it comes to giving back, the outpouring of goodwill from these do-gooders will have you clinking your glass to kindness.
(Liquor.com 12/12/2018)
Why the Tom & Jerry is the kind of cocktail that can only exist during this most exhausting of seasons.
(Imbibe magazine 12/13/2018)
A cross-pollinating synergy on eastern Long Island runs like a summer Ferris wheel, scooping up more and more producers excited to come along for the giddy ride. Distillers reap local rye and finish aging it in barrels from Long Island wineries; winemakers morph fermented juice into eau de vie, brandy, gin and vermouth; craft brewers use everything from island-sourced hops and grain to local honey, beach plums, oysters and scallops for only-in-Long-Island brews; old farms find an entirely new purpose and lease on life. But while it may seem like a brave new brewed world, the heart of it all is rooted in the fertile Long Island soil.
(SevenFifty Daily 12/13/2018)
The master blender returns stateside to manage operations for the Tennessee whiskey producer.
(SevenFifty Daily 12/13/2018)
Distillers discuss the dairy by-product, its use in spirits production, and its potential for sustainable practices.
(SevenFifty Daily 12/13/2018)
Small distilleries are redefining the coffee-based spirits category.
(Men's Journal 3/1/2018)
Think outside the bottle with these 18 alt-grape suggestions to expand your budding oenophile horizons!
(SevenFifty Daily 12/13/2018)
Director of education Gregory Buda designed and implemented an education plan like no other.
(BRIDES 12/13/2018)
These whites, reds, rosés, and bubblies are perfect for all of your wedding celebrations.
(Foxnews.com 1/15/2014)
What's cooking in 2014? Here are my 8 cookbook and drink book predictions for the year.
(Edible Manhattan 1/11/2011)
If you zig and then zag off Bowery onto Rivington Street, you’ll happen upon a pavement path that you could easily mistake for a delivery driveway, or miss entirely in a single long blink. But if you turn your head for just the right slip of a second as you pass by, the sight at the end of what’s called Freeman Alley would surely make you stop.
(SHAPE 3/1/2015)
Meet your new mentor--and learn why she's making strides in the world of wellness.
(Serious Eats 10/15/2012)
Making whisky in Islay, Scotland.
(Imbibe magazine 8/1/2011)
Red before Labor Day? We say yes -- especially if it's BBQ-friendly tempranillo!
(Edible Brooklyn 4/1/2012)
Cheese, glorious cheese in Carroll Gardens, Brooklyn.
(Frommer's Travel Guides 1/15/2007)
What to eat, drink, see, and do in Santa Fe right now.
(Imbibe magazine 11/1/2011)
What's it like to harvest grapes in 13-degree weather? Very, very cold -- but it makes for some pretty delicious wine...
(Foxnews.com 10/27/2013)
What Cognac is (and why it's so popular)...
(New York magazine 5/8/2007)
Long Island’s less-posh fork harvests much more than potatoes and corn these days. Its 30-plus vineyards and Slow Food–minded dining scene offers a tasty alternative to the Hamptons.
(Foxnews.com 10/19/2012)
The U.S. is the number-one export for Ireland's soft and lovely whiskies - but what makes Irish whiskey Irish?
(Frommer's Travel Guides 4/23/2006)
Travel piece about the American Whiskey Trail.
(Plenty magazine 3/1/2008)
When it comes to organic pasta, there are nearly as many flour bases as there are noodle shapes—semolina pappardelle, whole-wheat fusilli, spinach fettuccine. You could eat a different organic pasta dish every night of the week for a month and not suffer a single repeat. Here, a taste-test to help you twirl your way through the plethora of choices at the grocery store.
(Edible Manhattan 3/1/2011)
After 60 years on Bleecker Street, these butchering brothers still cut everything -- except corners.
(Edible Manhattan 9/20/2011)
Chef Alex Raij’s anchovy addiction lured her to the Spanish seaside and a century-old cannery -- I followed her there and this is what happened...
(Edible Brooklyn 1/20/2008)
Profile on 50-year-old Brooklyn classic, D. Coluccio & Sons food shop.
(Plenty magazine 8/1/2007)
Seven great tips to getting the most out of your local farmers' market.
(Imbibe magazine 4/1/2015)
"Drinks like the Grasshopper don't disappear," Paul Gustings says over the phone one recent afternoon. "But they do kind of stay in the background until someone says, 'Oh, you know what? My parents drank those!' or, 'I had one I-don't-know-how-long ago. I'll have one now!' ...
(Imbibe magazine 3/1/2011)
Nearly 240 years later, Virginia has finally become Jefferson’s land of the free-run, home of the grape.
(Edible Brooklyn 7/5/2011)
A Brooklyn winemaker wants you to drink deeply from the local well.
(Fodors.com 1/23/2006)
Reviews of five great Brooklyn eateries.
(Edible Brooklyn 11/30/2011)
A wine shop grows in Fort Greene...
(Imbibe magazine 5/1/2009)
Can wine survive climate change?
(Imbibe magazine 11/14/2014)
An essay on the allure of the Rusty Nail.
(Imbibe magazine 6/15/2011)
Temporary cafés are delivering great coffee to the people, one vacant space at a time.
(Real Simple 12/27/2017)
What's the difference between bourbon and whiskey?
(Imbibe magazine 7/1/2007)
They accumulate, they collect, they stow, they stash. You might even say they obsess. But even when the desire to acquire overcomes the space in a place, these four vinophiles don’t let a little square footage stand in the way of a great love affair.
(Imbibe magazine 1/1/2010)
Can't afford the greatest of the great wines? Consider their stunning second-label siblings.
(Wine Enthusiast Magazine 7/16/2010)
Great wine in the Lone Star state? You bet your cowboy boots.
(Imbibe magazine 7/1/2009)
When the mercury makes its annual sweaty climb, it's time to stop and smell the rosés.
(New York magazine 2/28/2007)
More than just a country-music mecca, the Tennessee capital also has an electric food scene powered by one of the nation’s oldest farmers' markets.
(Imbibe magazine 5/1/2010)
Can your average, work-a-day wine-o-phile buy bottles at auction, or will your wallet get crushed under the gavel?
(Edible Manhattan 7/15/2009)
NY wine takes on the Big Apple.
(Edible Manhattan 12/1/2009)
How does Long Island wine measure up against the rest of the world's vino? NY's own version of the Judgment of Paris shows promising results.
(Foxnews.com 11/15/2011)
By now, we’re all well versed in the notion of farm-to-table and the bounty of farm-fresh products available at the local green market. But hottest trend in uber-locavorism just might be underfoot—literally.
Think park-to-table, or curbside-to-table, or, heck, even crack-in-the-sidewalk to table. It’s called foraging – and there’s a pigweed or a lamb’s quarter or a ginkgo nut just waiting to show up on your Thanksgiving table this year.
(Foxnews.com 5/1/2013)
A chat with Melissa Cookston, three-time whole-hog BBQ Champ, to find out what it takes to be the world's best pitmaster.
(Foxnews.com 8/23/2012)
From old standards to new innovations, here are a few Crescent City dishes that keep this city’s flavor going strong.
(Frommer's Travel Guides 12/1/2006)
PodCast interview with Frommers.com editor David Lytle, in which he interviews me about tequila, American whiskey, and (because you need a little food when drinking all that booze) Southern BBQ.
(Edible East End 4/19/2008)
Long Island's oldest familly-owned winery keeps it real.
(WordPress 12/13/2018)
My personal blog that explores both the technique and emotional motivation behind food & drink.
(Edible Manhattan 12/29/2009)
State supermarkets lobby for a glass half full, but legislators put a cork in it.
