Additional Articles/Posts by The Daily Meal Staff

  • CCN Advertising Sales Representation Agreement
    CULINARY CONTENT NETWORK ADVERTISING SALES REPRESENTATION AGREEMENT By signing below, you appoint Culinary Content Network (CCN) as your sales representative and agree that any property or product on which you place your unique CCN source code will be...

  • Memo: Alerts and Subscriptions Improvements
    We’d like to take a moment to address a recent technical issue with dedicated readers of The Daily Meal. In our efforts to continually improve the site, we were recently working diligently to upgrade our alert and newsletter subscriptions for our...

  • 'Healthy Eating' Playlist
    You might think it's crazy that we're creating a playlist for "Healthy Eating," but there are a surprising number of songs that cater to the vegetable/fruit group. Who knew? Then again, we did have to delve into the areas of kid-friendly...

  • You Tell Us: What Food Defines America to You?
    This October, The Daily Meal’s editorial director, Colman Andrews, will be releasing his new book, The Taste of America. The book serves as an anthology of edible Americana; a compendium of the best food made in the USA — from Alabama to...

  • Pick a Recipe for The Daily Meal to Prepare
    Welcome to The Daily Meal's Pick & Prepare sponsored by California Avocado Commision! And the winning recipe is......Avocado Pancakes!  Watch the video above and learn how to make them yourself!

  • Pick a Recipe for The Daily Meal to Prepare
    The "Pick & Prepare" Recipe has been chosen! You had four (4) KitchenAid recipes to choose from! The winning recipe: Homemade Pizza!  Now watch The Daily Meal chef cook the winning recipe in The Daily Meal Kitchen and we will teach you...

  • Here's Why The Daily Meal's Facebook Page Is Awesome
    Conversation. It's important. And The Daily Meal's editors want to be engaged with you. Sure, you can always comment on articles (or even write your own — have you created a profile on The Daily Meal and started writing yet?), but...

  • Join The Daily Meal on Pinterest!
    Do you pin? We pin. Our latest social media obsession is Pinterest. If you’re not already pinning, what are you waiting for?! Start your pinning journey (or continue it) by following us — we promise you’ll be drooling on your keyboard (...

  • 4 Reasons to Follow The Daily Meal on Twitter
    The Daily Meal's staff believes that food and drink are best enjoyed together, in a social setting. And while we can’t always be sitting with you at at the table or eating with you on the go, we’d love to connect with you in other ways....

  • Like The Daily Meal on Facebook!
    Conversation. It's important. And The Daily Meal's editors want to be engaged with you. Sure, you can always comment on articles (or even write your own — have you created a profile on The Daily Meal and started writing yet?), but...

  • Why You Should Join The Daily Meal on Pinterest
    Do you pin? We pin. Our latest social media obsession is Pinterest. If you’re not already pinning, what are you waiting for?! Start your pinning journey (or continue it) by following us — we promise you’ll be drooling on your keyboard (...

  • 4 Undeniably Awesome Reasons to Follow The Daily Meal on Twitter
    The Daily Meal's staff believes that food and drink are best enjoyed together, in a social setting. And while we can’t always be sitting with you at at the table or eating with you on the go, we’d love to connect with you in other ways....

  • Rumor Mill: We Want Your Tips
    When it comes to local food news, shocking and/or offensive dining stories, abnormally shaped vegetables, and downright gossip, we know YOU are experts. More often than not, the next big thing is already your favorite restaurant or street vendor. Local...

  • Like The Daily Meal on Facebook!
    Conversation. It's important. And The Daily Meal's editors want to be engaged with you. Sure, you can always comment on articles (or even write your own — have you created a profile on The Daily Meal and started writing yet?), but...

  • Why You Should Join The Daily Meal on Pinterest
    Do you pin? We pin. Our latest social media obsession is Pinterest. If you’re not already pinning, what are you waiting for?! Start your pinning journey (or continue it) by following us — we promise you’ll be drooling on your keyboard (...

  • 4 Undeniably Awesome Reasons to Follow The Daily Meal on Twitter
    The Daily Meal's staff believes that food and drink are best enjoyed together, in a social setting. And while we can’t always be sitting with you at at the table or eating with you on the go, we’d love to connect with you in other ways....

  • Like The Daily Meal on Facebook!
    Conversation. It's important. And The Daily Meal's editors want to be engaged with you. Sure, you can always comment on articles (or even write your own — have you created a profile on The Daily Meal and started writing yet?), but...

  • Why You Should Join The Daily Meal on Pinterest
    Do you pin? We pin. Our latest social media obsession is Pinterest. If you’re not already pinning, what are you waiting for?! Start your pinning journey (or continue it) by following us — we promise you’ll be drooling on your keyboard (...

  • 4 Undeniably Awesome Reasons to Follow The Daily Meal on Twitter
    The Daily Meal's staff believes that food and drink are best enjoyed together, in a social setting. And while we can’t always be sitting with you at at the table or eating with you on the go, we’d love to connect with you in other ways....

  • Join The Daily Meal on Pinterest!
    Do you pin? We pin. Our latest social media obsession is Pinterest. If you’re not already pinning, what are you waiting for?! Start your pinning journey (or continue it) by following us — we promise you’ll be drooling on your keyboard (...

  • Why You Should Be Following The Daily Meal on Twitter Already
    The Daily Meal's staff believes that food and drink are best enjoyed together, in a social setting. And while we can’t always be sitting with you at at the table or eating with you on the go, we’d love to connect with you in other ways....

  • Calling All Tipsters!
    When it comes to local food news, shocking and/or offensive dining stories, abnormally shaped vegetables, and downright gossip, we know YOU are experts. More often than not, the next big thing is already your favorite restaurant or street vendor. Local...

  • The Daily Meal's Ultimate Gift Guide
    This year, as we make our lists and check them twice, buying that perfect gift means finding something that's a good balance of frivolous and useful, and also speaks to the recipient’s personality, saying, "See how well I know you?"...

  • Introducing The Daily Meal's New Spanish Food Quiz
    You love tapas and you know that Ferran Adrià is Spain's most famous chef, but do you know which ingredient is a deal breaker for him, or which restaurant was the country's first to get a Michelin star? See how much you really know about...

  • Buzz About ShopHouse, Chipotle's Asian Offshoot
    ShopHouse Southeast Asian Kitchen, Chipotle's new Asian food play is open for business and the opinions are rolling in. Over at Business Insider, Mamta Badkar has rounded up some of the early reviews. Interesting that the chain chose nascent food city...

  • The Rest of the "101 Best Restaurants"
    We probably should have tackled the 200 best restaurants in America, or maybe the 500. So many wonderful ones got left out. How could a list like ours not encompass… well… Spiaggia, Eleven Madison Park, Providence, Twist, Hakkasan, Charlie...

  • The Daily Meal's 101 Best Restaurants Panel
    When it came time to begin the vast and complex task of identifying the country's best restaurants, we decided to field our distinguished peers for their opinions. Thirty panelists completed the survey based on our master list, however, some preferred...

  • Ferran Adrià's Two-Year Life Plan
    Ferran Adrià is at a crossroads. With the temporary closing of elBulli and the move of his studio space, the Taller, what's the legendary chef going to do with all of that time on his hands? Plenty, as it turns out. We had the opportunity to ask him (...

  • Caviar Giveaway Winner!
    Congratulations to Sylvie - Gourmande in the Kitchen, the winner of our caviar giveaway! By posting her wonderful granola recipe, Sylvie has won two jars of Petrossian's Caviarcubes. We loved the helpful tips in her recipe, making it a great resource...

  • Winners of the $500 Four Seasons Gift Card Giveaway
    We asked you to submit stories of their most delicious trips, and it turns out that our readers are incredible well-traveled... and hungry. From one reader that flew to Lima, Peru, in search of Pisco and ceviche, only to rediscover her taste for meat, to...

  • Caviar Giveaway!
    Enter a food or drink recipe between now and next Friday (the 7th) at noon and you’ll automatically be in the running for our caviar giveaway contest! We’re giving away two jars of Petrossian Caviarcubes (priced at $45 each) along with a...

  • A Winning Steak Recipe
    Congratulations to Cheryl D Lee! Her Smoky and Spicy Steak Rub recipe has won her a free Guy Fieri Steak Knife Set. We loved the combination of spices and herbs in her dry rub and are excited to make this recipe one of our go-to’s. We hope you...

  • Top Food Trend Predictions for 2011
    For years when editors asked me to predict upcoming food trends, I'd refuse. I have no idea what the next food trend will be, I'd say, because my dream is that one day we'll all stop thinking of food in terms of trends. Fat chance. Still a...

  • Top Trend Predictions for 2011
    For years when editors asked me to predict upcoming food trends, I'd refuse. I have no idea what the next food trend will be, I'd say, because my dream is that one day we'll all stop thinking of food in terms of trends. Fat chance. Still a...

  • The Daily Meal Gift Guide
    Looking for the perfect gift for your foodie friend, or classically-trained chef sibling? Taking cue from the channels on our website, the editorial team at The Daily Meal shares a variety of foods, trips, products, and gadgets that all rank at the top of...

  • A Modern Caviar Cocktail Party
    Caviar may seem like a luxury, out-of-reach item, and it usually is. But with Petrossian's Caviarcubes, it's available to a new generation of caviar connoisseurs. These tiny, compressed caviar squares are bursting with flavor — ...

  • Write to Win a $500 Four Seasons Gift Card
    When planning a trip, do you figure out where you're going to eat before even booking your hotel? Anybody who loves food has eaten their way through a vacation. For the gastronome on the road, The Daily Meal and Four Seasons have cooked up the perfect...

  • Weekly Recipe Review: Bittman’s Gnocchi, NPR’s French Stuffed Pumpkin and More
    Check out our Editors' picks for this week's top recipes.   The San Francisco Chronicle: Gingery Minted Persimmon Yogurt Salad: A healthy and tasty way to eat this season's persimmons.    The New York Times:  Mark Bittman...

  • Best Beer Gardens for Oktoberfest Slideshow
    Old Oak Tap Location: Ukrainian Villiage, Chicago Beers To Get: The Oak Tap offers a limited selection of beers from Germany and Belgium, however their American micro-brew selection is vast. Notes: The beer garden at Old Oak Tap is out front, which is an...

  • Vegas: Best of the Web
    Las Vegas Weekly Vegas' Best Food 2010   Las Vegas City Life Food Coverage   Las Vegas Sun Dining Section   Urbanspoon Las Vegas Restaurants   CitySearch Best of Vegas   Gayot.com Vegas Dining   Concierge.com Vegas...

  • 15 Exciting Fall Restaurant Openings Slide Show
      Chicago: 1.Grahamwich The casual sandwich-soda-ice cream shop from Star Chef Graham Eliot Bowles is set to open in late October. Look for seasonal roasted butternut squash ice cream with marshmallow.   2. Next Chef Grant Achatz continues to...

  • 15 Exciting Fall Restaurant Openings Slide Show
      San Francisco:   1. Una Pizza Napoletana After closing his New York shop and moving west last summer, Anthony Mangieri opened his 32-seat pizzeria with the same four-pizza menu but with an exquisite new oven made in Naples.   2....

  • 15 Exciting Fall Restaurant Openings Slide Show
        DC:   1. Cuba Libre Restaurant and Rum Bar (image)   Chef Jason Kaufman heads the kitchen at the newest outpost of the energetic and lively Latin restaurant, Cuba Libre, serving small tasting plates that are the perfect...

  • 15 Exciting Fall Restaurant Openings Slide Show
      Duxbury’s Island Creek Oyster Company and Eastern Standard owner Garrett Harker have teamed up to take over the former Great Bay Space in the Hotel Commonwealth. Jeremy Sewall of Lineage and Eastern Standard will be doing seafood-focused fare...

  • 15 Exciting Fall Restaurant Openings Slide Show
    NEW YORK: 1. Lincoln (image) Jonathan Benno was recently hailed by epicurious as one the world’s top toques here and abroad for the past 15 years before he even opened his own restaurant. Can Lincoln live up to the hype?   2. Osteria Morini...

  • 15 Exciting Fall Restaurant Openings
    Fall's colder tempertatures get people craving comfort food, and lucky for them, many of this season's most exciting restaurant openings cater to that rising trend. Across the board, we've noticed another trend: Chefs known for their upscale...

  • A Year in Food Festivals 2010 Slide Show
    No. 7 Sub's entry for Ultimate Sandwich Showdown at the New York City Wine and Food Festival.

  • A Year in Food Festivals 2010 Slide Show
      Toloache's entry for Tacos & Tequila, at the New York City Wine and Food Festival.    

  • A Year in Food Festivals 2010 Slide Show
      Ça Va Brasserie's entry for Bacon, Bourbon & The Blues, at the New York City Wine and Food Festival.

  • The Country's Best Hangover Cures
    Two eggs any style, pancakes, chorizo or bacon, homefries, accompanied with a glass of virgin Bloody Mary.

  • A Year in Food Festivals 2010 Slide Show
    I Trulli's entry at Meatball Madness, at the New York City Wine and Food Festival.

  • The Country's Best Hangover Cures
    Three-Egg Pimento Cheese Omelet Stacked with Hearty Beef Chili, Onions and Tilamook Cheddar Chees

  • A Year in Food Festivals 2010 Slide Show
    The Governater is half ginger, half tea with pear flavored, while The Vendy is half ginger, half citrus with blueberry. Both from The Kelvin Slush Co.

  • The Country's Best Hangover Cures
    The hangover cure: biscuit, sausage gravy, home fries, cheese eggs, ketchup, sriracha sauce

  • A Year in Food Festivals 2010 Slide Show
      Made with 72% Chocolat & Port Ice Cream with Brûléed Banana and Cashews, from Guerilla Ice Cream. Taken at the Vendy's, a Best of the Food Trucks event in New York City.  

  • A Year in Food Festivals 2010 Slide Show
    From the Bistro Truck, at Vendy's, a Best of the Food Trucks event in New York City.

  • A Year in Food Festivals 2010 Slide Show
    A Wood Grilled Slider with Truffle Horseradish Aioli and Local Arugula served on Brioche Kaiser Rolls, with Gouda Tater Tots. From the Burger bash at South Beach Wine and Food Festival.

  • A Year in Food Festivals 2010 Slide Show
    From the Dim Sum Disco at the 2010 South Beach Wine and Food Festival.

  • A Year in Food Festivals 2010 Slide Show
    At Best of the Best at the South Beach Wine and Food Festival.

  • A Year in Food Festivals 2010 Slide Show
    Made with Steamed Braised Veal Cheek, Foie Gras, and Truffle Dumpling, Pickled Veal Tongue and Vegetable Salad.  From the LUCKYRICE Festival, in New York City.

  • A Year in Food Festivals 2010 Slide Show
    Made with Kissui Vodka, Sake, Plum Wine and Peach Liqueur, Garnished with Yamamomo. From the LUCKYRICE Festival, in New York City.  

  • A Year in Food Festivals 2010 Slide Show
    From the LUCKYRICE Festival, in New York City.

  • A Year in Food Festivals 2010 Slide Show
    By Mourad El Hanout of Aziza (on the San Francisco team), at Le Fooding D'Amour 2010 in New York City.

  • A Year in Food Festivals 2010 Slide Show
      From Le Fooding D'Amour 2010 in New York City.

  • A Year in Food Festivals 2010 Slide Show
    From Le Fooding D'Amour 2010 in New York City.

  • A Year in Food Festivals 2010 Slide Show
     From Chef Anna Kim of Sans Souci, at the 2010 Food and Wine Celebration to benefit Veggie U, in Sandusky, Ohio.    

  • A Year in Food Festivals 2010 Slide Show
    Stuffed with Fire Roasted Heirloom Sweet Corn and Silver Lake Chevre with Fresh and Spicy Peach Chutney from Chef Michael Deligatta of Michael Anthony’s at the Inn. From the 2010 Food and Wine Celebration to benefit Veggie U, in Sandusky, Ohio...

  • A Year in Food Festivals 2010 Slide Show
    From the 2010 Food and Wine Celebration to benefit Veggie U, in Sandusky, Ohio.

  • A Year in Food Festivals 2010 Slide Show
    From Wildwood Barbecue, at the Big Apple Barbecue Block Party 2010, in New York City.

  • A Year in Food Festivals 2010 Slide Show
    From the Big Apple Barbecue Block Party 2010, in New York City.

  • A Year in Food Festivals 2010 Slide Show
    Highlights from some of the country's biggest food festivals. From the Big Apple Barbecue Block Party 2010, in New York City.

  • A Day At Stone Barns
      As fantastic as a meal is at Blue Hill at Stone Barns is, it’s not something everyone can afford. But as a recent visit demonstrated, you don’t have to splurge to have a great experience at Stone Barns Center for Food and...

  • Fall Cocktail Ingredients
    The Farmer's Daughter, at New York hipster bistro, Five Leaves, has all the right ingredients for the makings of a superior fall cocktail. Served warm, it combines housemade vanilla-infused bourbon, muddled apples, fresh-squeezed lime juice, and brown...

  • Fall Cocktail Ingredients
    This spice, obtained from the bark of the cinnamon trees, is an ingredient that easily evokes the flavors of the cooler fall months. In cocktails, you'll often see cinnamon steeped or infused in a liquor, or presented as a garnish in ground or whole...

  • Fall Cocktail Ingredients
    At farm-to-table spot Nora in Washington, D.C., are the Cranberry Fizz (Cranberry, Lemon, Rosé Brut) and Cran Conception (Cranberry, Lemon, Ginger, Vodka).

  • Fall Cocktail Ingredients
    In season from September through December, there are many better, more interesting uses for this tart berry than the standard vodka with cranberry juice.

  • Fall Cocktail Ingredients
    A trailblazer in the urban gardening movement, Uncommon Ground in Chicago serves up a drink called The Agripolitan. What they call "a greener take on the metropolitan," it features Rain Organic Vodka infused with moonglow pear, with fresh apple...

  • Fall Cocktail Ingredients
    The pear season begins as early as late summer with Bartlett pears, and continues through the fall to winter when Bosc, Comice, and Anjou pears are in season.

  • Fall Cocktail Ingredients
    Captain Morgan rum, fresh apple juice, and Fever Tree ginger beer. Serve chilled in a martini glass, and garnish with butternut squash powder and allspice rim.

  • Fall Cocktail Ingredients
    Apples. You simply can't have a discussion about the fruits of fall without mention of apples. The peak season for the fruit is from September to November. Muddled, infused, puréed--the possible applications of this fruit in cocktails is a wide-...

  • 12 Great Non-Traditional Cocktail Garnishes
    Beefeater Gin, smashed cucumber, rhubarb, and bitter lemon soda. The cocktail is refreshing and effervescent like an alcoholic seltzer, with a sour tang from chewing on the rhubarb that makes your cheeks clench and lips pucker.

  • 12 Great Non-Traditional Cocktail Garnishes
    Featuring homemade lemon vodka, and a skewer with pickled brussels sprouts, baby white turnips, caperberries, green beans and radishes.

  • 12 Great Non-Traditional Cocktail Garnishes
    The cocktail is mixed with Boodles gin, clam juice, and is garnished with a pickled egg.

  • 12 Great Non-Traditional Cocktail Garnishes
    The restaurant's popular Bloody Mary brunch menu famously goes beyond the traditional celery stick. This one is made with Absolut Vodka Wasabi and comes with a beef jerky swizzler.

  • 12 Great Non-Traditional Cocktail Garnishes
    Pineapple-infused mescal, “tamed fresh grapefruit juice,” peach liqueur, lightly-toasted rosemary, a dash of Pernod. It's great to see an herb besides mint being used in a cocktail. Here, inhaling the toasted spring mellows the sour, tart...

  • 12 Great Non-Traditional Cocktail Garnishes
    This cocktail, made with Corralejo Blanco Tequila, red pepper purée, cucmber, Summit blended bitters, is the bar's nod to the farm to table movement. The hickory-smoked salt on the edge smells like the air at a hot summer barbecue.

  • 12 Great Non-Traditional Cocktail Garnishes
    The key to this cocktail, made with organic tomato and cucumber vodkas, is the cracked pepper on the rim. It's not a move you see all that often, but it works, and you’ll seek out the little pieces as you rotate around the glass with each sip.

  • 12 Great Non-Traditional Cocktail Garnishes
    A healthy bacon rim features around a mix of Lapsong-Infused Tequila, Cointreau, and orange.

  • 12 Great Non-Traditional Cocktail Garnishes
    A garnish that immediately puts you face-to-face with an important decision: eat the freshly shucked oyster first, or drop it into the cocktail to let it macerate? Either way you win.

  • 12 Great Non-Traditional Cocktail Garnishes
    Made with bacon-infused vodka and garnished with candied bacon and bacon powdered sugar, it's a next-level brunch cocktail. Are-you-kidding good.

  • Rules of Bourbon Slideshow
    If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.

  • Rules of Bourbon Slideshow
    Bourbon aged for a period less than four years must be labeled with the duration of its aging.

  • Rules of Bourbon Slideshow
    Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.

  • Rules of Bourbon Slideshow
    Bourbon may not be introduced to the barrel at higher than 125 proof (62.5% alcohol by volume).

  • Rules of Bourbon Slideshow
    Bourbon must be aged in new, charred oak aging barrels.

  • Rules of Bourbon Slideshow
    Nothing can be added to bourbon besides distilled water (no colors, flavors or caramel coloring).

  • Rules of Bourbon Slideshow
    Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).

  • Rules of Bourbon Slideshow
    Bourbon must be made of a grain mixture consisting of at least 51% corn.

  • Great Rooftop Bars
    ATLANTA, Whiskey Blue, 3377 Peachtree Rd., Atlanta, 678-500-3190, Whiskey Blue, owned and operated by the Gerber Group, is located on the roof of the W Buckhead. The atmosphere embodies modern 70’s style glamour, complete with pony skin chairs and...

  • Great Rooftop Bars
    DALLAS, The Joule Hotel, 1530 Main St., Dallas, 214-748-1300 The poolside bar at the Joule, is located on the eighth floor of the hotel. The bar’s structure and pool, extends past the building, which gives patrons the illusion of swimming past the...

  • Great Rooftop Bars
    BOSTON, Splash Ultra Lounge, 150 Kneeland St., Boston. 617-426-6397 Splash brings the a sense of Miami luxury and heat to Boston’s leather district. With a fountain, cabanas, and lush greenery, patrons can sip on specialty cocktails such as the...

  • Great Rooftop Bars
    CHICAGO, C-House, 166 East Superior Street, Chicago, IL, 312.523.0923 29th-floor indoor/outdoor rooftop is furnished in warm hues with wooden finishes. Specialty cocktails can’t be missed, especially the Helmet Optional with spicy ginger and citrus...

  • Great Rooftop Bars
    BOULDER, CO, West End Tavern, 926 Pearl St., Boulder, 303-444-3535, Inspired by the classic American tavern, this rooftop bar offers over 50 varieties of bourbon and a selection of locally crafted micro brews, such as Arrogant Bastard. Patrons can order...

  • Great Rooftop Bars
    DENVER, CO, Tavern Downtown, 1949 Market St., Denver, 303-299-0100, Located in a renovated warehouse in the trendy LoDo district, Tavern’s rooftop bar overlooks Coors Field and the Rockies. The outdoor bar is 11,000 square feet and has both indoor...

  • Great Rooftop Bars
    KANSAS CITY, MO, Mosaic, 1331 Walnut St., Kansas City, 816-442-8134 This swanky rooftop bar looks out onto the Power and Light district of Kansas City. Patrons can enjoy music played by a live DJ and drink specialty cocktails and martinis. The atmosphere...

  • Great Rooftop Bars
    MIAMI, FL, Club 50, 485 Brickell Ave., Miami, 305-503-4400 Club 50, the Viceroy Hotel’s rooftop bar is located on the 50th floor of the building. Visitors can enjoy views from the Miami’s Biscayne Bay to the Everglades. The lounge surrounds...

  • Great Rooftop Bars
    PHOENIX, AZ, The Clarendon, 401 West Clarendon Ave., Phoenix, 602-252-7363 The rooftop bar and deck at the Clarendon looks out over the Phoenix mountain ranges and city skyline. Locals and visitors flock to the Clarendon for drinks and the take in sunset...

  • Great Rooftop Bars
    SANTA BARBARA, CA, Perch at the Canary Hotel, 31 West Carillo St., Santa Barbara, 805-884-0300 The rooftop lounge and pool is set against the backdrop of the nearby Channel islands Santa Ynez mountains. Cocktails to try here are the Pineapple Margarita...

  • Great Rooftop Bars
    PORTLAND, OR, Departure Restaurant and Lounge, 525 Southwest Morrison St., Portland, 503-802-5370 Departure Restaurant and Lounge is located on the 15th floor of the Nines Hotel. Patrons can enjoy two rooftop patios where they can admire views of downtown...

  • Great Rooftop Bars
    LAS VEGAS, NV, Hard Rock Hotel and Casino, 4455 Paradise Rd., Las Vegas, 800-473-7625 This rooftop bar and lounge centers around the hotel’s pool. Cutouts in the bottom of the pool allow patrons to look in on the happenings of bars on the lower...

  • Great Rooftop Bars
    WASHINGTON, D.C., ADC at the Donovan House, 1155 14th St., Washington, D.C., 202-737-1200 ADC stands for Above D.C., this bar has a completely open rooftop and has great views of the downtown district. Patrons can enjoy food from Zentan, the in house...

  • Great Rooftop Bars
    SAN DIEGO, CA, Float, 207 5th St., San Diego, 619-702-3000 Float is the Hard Rock San Diego’s rooftop bar and lounge. The bar overlooks the Gaslamp Quarter of the city and evokes a tropical style with cabanas, dark wooden furnishings, and animal...

  • Great Rooftop Bars
    NEW YORK, NY, Press Lounge, 653 11th Ave. (at 48th St), 212-757-2224 Press Lounge is the rooftop bar located on the 16th floor of Ink48 hotel. The bar is inside the hotel, while the lavish seating area is completely outside. The view from Press is of the...

  • Apple Picking at Masker Orchards (Warwick, NY)
    Farm: Masker Orchards (site) Address: 45 Ball Road, Warwick, NY 10990 (map) Hours: 9:00am to 5:00pm. We Recommend: Apple Blossom Pastry. You always mean to go apple picking, but then somehow it’s suddenly Thanksgiving and you’ve missed your...

  • Watermelon Soju at Pocha 32
    We know what you’re thinking. What’s so special about watermelon soju at a Korean restaurant? At Pocha 32 in New York’s Korea-Town, in the answer is presentation. The drink is actually served inside a hollowed-out, halved watermelon. You...

  • Great Rooftop Bars
    Great drinks, great setting, great view. The appeal of the rooftop bar is easy to understand. But as simple as the basic formula for a successful rooftop bar is, there are, of course, variables that set some apart from the rest. Cabanas, pools, outdoor...

  • 5 Favorite Dark 'n' Stormy Cocktails
    The Dark ‘n’ Stormy. You could write paeans to the simple perfection that comes from mixing dark rum with ginger beer— someone probably has. With the resurgence of tiki bars and the growing popularity of throwback recipes in today’...

  • 3 Easy Liquor Infusions
    Liquor infusions are nothing new, but when it comes to summer, they can make for some exceptional, refreshing cocktails. They can be colorful with flavors as varied as your imagination is creative, they’re easy to make, and they give a sense of...

  • Osteria
    Chef Marc Vetri, the 2005 recipient of the James Beard Award for ‘Best Chef: Mid-Atlantic’ with his eponymous restaurant Vetri in Philadelphia, followed his initial success by partnering with Jeff Benjamin and Jeff Michaud to open Osteria)....

  • The Top Chef Tracker
    While Tom Colicchio (pictured) continues to open successful restaurants in Manhattan, Colicchio & Sons being the latest,  not all of the host's fellow castmembers have the same luck. Any reality TV junkie can tell you that half the fun in...

  • How to Make Simple Syrup
    Ingredients: 1 cup sugar 1 cup water Combine sugar and water in a saucepan and bring to a boil over medium-high heat, stirring to dissolve the sugar (about 3 minutes). Allow to cool, and use immediately or store in a jar and place in the...

  • How To Make Beurre Noisette (Brown Butter)
    Unlike most French dishes, this decadent treat is surprisingly effortless to make. French for butter that is cooked to a light hazelnut (noisette) cor, beurre noisette can be poured over simply cooked fish, or can easily and quickly be transformed into a...

  • How to Perfectly Hard Boil an Egg
    Put the room-temperature eggs in a small pot and cover them with 1-inch water. Place over high heat; bring the water to a full rolling boil Immediately reduce the heat and simmer gently, setting your clock or microwave timer for 10-11 minutes...

  • Perky Jerky
    An energy drink spills on some beef jerky during a ski trip, and two Wharton students, Matt Keiser and Brian Levin, have an idea for the ultimate term paper nourishment or snack for an all-night, cross-country drive: Perky Jerky. Keiser and Levin’s...

  • Perky Jerky
    An energy drink spills on some beef jerky during a ski trip, and two Wharton students, Matt Keiser and Brian Levin, have an idea for the ultimate term paper nourishment or snack for an all-night, cross-country drive: Perky Jerky. Keiser and Levin’s...

  • Schnipper’s Green Chile Cheeseburger
    Cuisine in New Mexico is known for its use of green chiles— they’re eaten with practically everything. The most famous green chile food combination is probably the Green Chile Cheeseburger, which is having a moment. Chef Bobby Flay just took...

  • At New York's Ditch Plains, a Misunderstood Order Becomes an Iconic Dog
    There is the concept of the "perfect bite," the combination of an excellent dish’s best flavor elements (how many components depends on the dish) to achieve flavor maximization. The true power move at any restaurant is to take this concept...