Wine & Words

Yonkers Racetrack gets a steakhouse/diner/brasserie, and more restaurant openings.    

Think pink! It's hard to imagine a more refreshing option on a sultry summer evening than a chilled, crisp rose wine, sipped by itself or chosen to accompany a salad, cheese course or light summer evening meal.

"How many calories in a glass?" U.S. regulators have written a new rule allowing the familiar nutritional analysis label on bottles of wine.

About five years ago, after a lifetime of eating and drinking carelessly, Taylor Eason began putting on the pounds. Here are four nutrition guidelines that help her maintain a healthy lifestyle with wine.

Pink Champagne doesn't exactly have the best reputation. But this bad rap isn't exactly fair.

The U. S.'s northernmost wine-producing region, Washington state, has soil and climate conditions that give it a clear advantage over the rest of the country in producing wine. Richard Fadeley's panel tastes a sampling of some of the best.

Not all wines from Italian grapes are made in Italy. Recently, Neil Duarte visited Flat Creek Estate - a winery in Texas which uses Italian varieties to produce wines that he rates as superb.

Hugh Johnson's Pocket Wine Book is an indispensable reference for the wine lover. Updated annually, this handy guide packs an incredible amount of information into a pocket-size volume.

When John Juergens visited California's Anderson Valley, he was overwhelmed by the natural beauty - and found some excellent wineries.

Here's a direct link to Steve De Long's delightfully geeky new wine-grape chart, a must-have gift for the serious wine hobbyist on your list.

Enjoy a slice of Pearl & Ash’s moist, salty smoked bread with a generous helping of maple butter.    

You may know Martha Rose Shulman as the Recipes for Health columnist, but in her kitchen she leads a double life as a ghost-writer of pastry cookbooks.    

For the latest Recipe Lab, try this highly practical Batali family recipe.    

“It’s our own universe, our version of a clam bar the way we’d want it to be,” said Jeff Zalaznick, about the latest restaurant he’s opened with Rich Torrisi and Mario Carbone.    

Or try a dry, earthy cider, either from Normandy or northern Spain.    

A collection of links from the reporters and editors of the Dining section.    

Breeders in the heartland are bringing a change to the beef industry, with grass-fed cattle that takes longer to mature but lacks added chemicals and hormones.    

A neighborhood in Queens with a plethora of Korean restaurants is called Muk Ja Gol Mok, or restaurant street.    

With help from a University of Chicago group, a craft beer maker has been working for more than year to replicate a 5,000-year-old Sumerian beer.    

Thick asparagus spears are best for this flavorful, intensely green salad.