We’ve all heard the straightforward guidelines for pairing wine with food, but according to top sommeliers, the art of pairing goes much deeper.  Three sommeliers went beyond recommendations for different proteins or courses, sharing their take on the myths – and tricks – of pairing wine with a dish’s spices. More

Before becoming the Executive Pastry Chef at Lafayette Grand Café and Bakery in New York City, Michigan-born Chef Tyler Atwell studied the art of pastry-making at the French Culinary Institute and eventually went on to lead the pastry teams of Boulud Sud and Wolfgang Puck Catering. Now an industry favorite ... More

The holidays kick off in just a few weeks, but there’s another delicious season worth celebrating. White truffles are here and restaurants are taking menus to the next level with hearty shavings atop their best dishes. We talked with Simone Falco, chef and owner of New York City’s Rossopomodoro, about ... More

Chefs Michael Lombardi and Kevin O’Donnell opened SRV, or Serene Republic of Venice, earlier this year as an homage to the Italian city. The upscale eatery, located in Boston’s historic South End, is the city’s first Venetian-style bacaro and wine bar. It’s also the first Boston restaurant to mill ... More

Your kid is sporting the "it" backpack and must-have sneakers this back-to-school season, but when it comes to the lunch they're bringing to school… you know they deserve better. Lackluster turkey wraps and uninspiring PB&J sandwiches just aren't cutting it anymore, so we asked two A-list chefs: What do your ... More

In the Spanish town of Valencia, Spain, they love their soups year-round. It's not at all surprising: Hot or cold, hearty or light, Valencian soups blend the best of Mediterranean cuisine—they're easy to make, flavorful and packed with nutrients—and I'm in love. The kabocha squash (or Japanese pumpkin), the saffron, ... More

Having a martini with François Thibault is like shooting hoops with Michael Jordan. Thibault, who has been Grey Goose's Maitre de Chai (cellar master) since the company launched in 1997, is the guy responsible for developing Grey Goose's billion-dollar vodka recipe. And that's not an exaggeration: The brand ... More

Even in the coldest weeks of winter, you can make a bold statement with food. For my "Orange & Green Vegetable Bowl with Grains and Miso-Carrot-Ginger Dressing" dish, there are a multitude of ingredients ripe for roasting, and keeping the colors paired down to orange and green is simplistic and ... More

Craving dessert? You’re in luck. Below, DuJour has rounded up the perfect guide to help satisfy any sweet tooth. Read about luxurious (and decadent) treats like gold-adorned cupcakes and Dom Perignon-infused truffles—plus, find out where you can enjoy the most expensive chocolate in the world.  The 9 Most Luxurious ... More