The Gadarene Swine is a carnivore chef's complicated vegan venture

The pleasures of veganism, not so long ago the far frontier of meat-free dining, are not as elusive as they used to be. The strictures of raw-food enthusiasts, macrobiotic restaurants and paleo devotees make the demands of vegans, who demand only that their food be free of animal products, seem...

Daily Dish

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Jonathan Gold

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What Should I Cook?

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Wine review: 2012 Paul Hobbs Pinot Noir
Wine review: 2012 Paul Hobbs Pinot Noir

A glorious full-bodied, velvety Pinot Noir from the Russian River Valley that tastes of Santa Rosa plums, sweet spices and a smidgen of earth. Just smell the bouquet: It tells you volumes about the wine. The 2012 is a big Pinot, 14.4% alcohol, but it's so well-integrated into the wine, it...

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