Food & Wine

A <n>Brown Butter Sticky Toffee Pudding Cookie</n> from <n>Saweeeties</n>.

A take on the French dish <n>Beef Bourguignon</n>, served with <n>pomme puree</n>.

<n>Bérèche et Fils Champagne Brut Réserve</n>.

A lineup of 2005 Grand Cru red Burgundy wines including <n>Corton-Rognet</n> and <n>Clos-Vougeot</n>.

A bottle of <n>Szepsy Úrágya 63 Tokaji Furmint 2021</n> white wine.

Greek potatoes based on a recipe by <n>PlantYou</n>.

1995 <n>Quintarelli Amarone della Valpolicella Classico Riserva</n> by winemaker <n>Quintarelli Giuseppe</n>.

Chef <n>Jacques Pépin</n> demonstrates how to make a classic French <n>vinaigrette</n>.

A vegetarian <n>“Meet me in Provence” plate</n> served on a handmade <n>slab charcuterie board</n>.

1997 <n>Barbaresco Montestefano Riserva</n> from <n>Produttori del Barbaresco</n>.

<n>Marinated shrimp with tzatziki</n>, inspired by <n>Bavel</n>.

A bottle of <n>Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe 2009</n> wine.

A homemade <n>roast beef sandwich</n> with dijon mustard, mayo, romaine lettuce, and cheddar.

A <n>Creamy Chicken, Bacon & Tarragon Pie</n> served in a <n>Hestan CopperBond Pan</n>.

A selection of <n>The New York Times</n>'s <n>most memorable wines of 2025</n>.

A bottle and glass of <n>Luigi Giordano</n>'s 2023 <n>Langhe Nebbiolo</n>.

Turkish dish <n>Çilbir</n> with poached eggs and yogurt. Photo by <n>J. Kenji López-Alt</n>.

<n>Pork Belly Scallion Noodles</n> with sticky pork belly and a fried egg.

<n>Kmetija Štekar</n> <n>Sivi Pinot</n> 2003, served in <n>Zalto</n> glassware.