Crab & Leek Tart

The Redhead’s crab and leek tart tastes even better than it sounds! A cream cheese-based tart leavened with crabmeat and...

Classic potato latke, smoked salmon, sour cream and chives, scrambled eggs

Knickerbocker’s potato latke definitely brightens my Sundays. With house-cured smoked salmon, scrambled eggs and sour cream and chives, this potato...

Smoked Fish Cobb Salad

The signature smoked fish Cobb salad at Petrossian is artfully prepared with the ingredients all lined in perfect rows atop...

Hashbrowns

What they call “hashbrowns” at Egg, I call a fireball of a deep-fried potato! It’s about the size of a...

Bibingka (Philippine rice cake baked in banana leaves with feta & Gouda cheese)

Cendrillon’s bibingka is a sweet and savory cake that I could eat all day long as a snack or dessert....

Huevos Rancheros

This dish should be called “Huevos Sophisticados.” It is the cleanest, most organized huevos rancheros I have ever come across....

Toad In A Hole

Since Flatbush Farm’s brunch menu is so simple, I had to go with the kitschiest name on the list, and...

Chicken Biscuit

The chicken biscuit at Pies ‘N’ Thighs is rich and probably artery-clogging, as most yummy Southern foods are, but it’s...

Halloumi Eggs, poached, with roasted halloumi cheese, olives, salad and za'atar pita

The Halloumi eggs at Café Mogador make the ideal brunch! Tired of eggs benedict and omelets? Two poached eggs are...

Spaetzle w/ Wild Mushrooms, Peas, Sweet Corn & Tarragon

A simple dish like this speaks for itself. It’s clean, elegant and delicious. Wild mushrooms, peas and corn give the...

Steak & Eggs

Prune’s steak and eggs is my absolute favorite and the standard by which I judge all steak and eggs. I’ve...

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Wine Features

The Wine of Paris

Island Whites (Part II)

Island Whites (Part I)

South African Diversity

Surprise, Surprise! Bordeaux is Really Very Good

Burgundy Joy

New Year’s Bubblies for a Splurge and Splash

cyn-et-champagne

My Weekend from Wall Street to South Beach

Vérité: French Roots in California Soil

A Spirit for the Ages

Ultimate Lurton

Vinexpo, the Asian Rendition

It’s Never Too Early to Think About Father’s Day… Especially if He’s Keen on Scotch

Gin from the Past

The Beauty of a Sommelier

March of the Carnivores

Discovering Mexican Wine

A Feast in the Hills above Las Vegas

Oregon: Wines on the Frontier

Not What We Expected, Per Se

Cru Beaujolais at Union Square Cafe

Beaujolais Retailers

Beaujolais with a Backbone

Summer Cocktails?

What is Bubbling in Champagne?

Tight Little Island: Islay Scotch

French Wine Finds

Alto Adige

Back to Restaurant Season in Paris

Cyn's Favorite Champagnes in 2006

Sparkles Everywhere

Discovering Jura Gems

A Taste of North Fork

Milou en mai: My Month of May

Parisian Bistrots à Vin

A Wine Story About Bees (Buzzed by Older Wines)

Gaia: Deconstructing a Wine List

Robert Pepi Makes New Waves Under the Eponymous Label

Holiday Toasting!

Parker on Champagne: What's in a Vintage?

Pascale Rousseau

Ed McCarthy

Terry Theise

Sean Crowley

The World of Champagne Seen from the Inside Out

Lieb Cellars - Recipe 2

Lieb Cellars - Recipe 1

Lieb Cellars - Retailers

Family Cellars' Pinot Blanc: Flat or Fizz?

Rosé - Related Websites

Cyn's Rosé Recs - Retailer

Cyn's Rosé Recs - By The Glass

Jancis Robinson, Rosé & I

Pearl - Champagne

Danube - Grüner Veltliner

Esca - Bellini

Prune - Bloody Mary



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