Emily Saladino

1 week ago | bonappetit.com | Emily Saladino

The best steak salad recipes transform seemingly disparate elements—crisp greens, brawny beef—into cohesive, craveable dishes. They run the gamut from casual weeknight cookout fare to elegant dinners you’ll want to whip up for your most discerning guests. And let’s not underestimate the potential of leftover steak; you can rework it into an easy, hearty meal in 15 minutes or less. There are so many ways to steak salad your way to happiness.

1 week ago | yahoo.com | Emily Saladino

Your blender does the heavy lifting for this steak salad recipe, transforming a handful of pantry ingredients into an irresistibly tangy dressing for tender ribeye, romaine lettuce, and pita croutons. Did we mention the whole thing comes together in just 30 minutes? Dreams really do come true. See recipe.

1 week ago | cntravellerme.com | Devra Ferst |Emily Saladino

The best restaurants in New York City run all the gamuts: there's the fine dining and the free-wheeling; the extravagantly expensive and the markedly less so (although very little is downright cheap in this city). We have just about every type of cuisine, presented both traditionally and in multiplying fusions that take the dining experience every which way.

1 week ago | imbibemagazine.com | Emily Saladino

Anyone whose appreciation for quality stemware outpaces their cabinet space should give universal wine glasses a try. Unlike bulbous Burgundy glasses or sleek Champagne flutes, these multitaskers have moderately curved bowls that benefit the textures and amplify the aromas of a range of reds, whites, bubbles, and beyond. Depending on your taste, budget, and tendencies toward iconoclasm, there’s a universal glass that will suit most if not all of your sniffing, sipping, and swirling needs.

2 weeks ago | nzherald.co.nz | Emily Saladino

Choosing the right reds to chill can be tricky. Photo / 123rfQuality chillable red wines are easy to find, fun to drink and feel unfussy. With no disrespect to rosé, the coolest bottles in the ice bucket aren’t always pink. At cutting-edge bars and restaurants, nothing is hotter than serving red wines with a serious chill. “We sell three times as many chilled reds as we do ‘regular’ reds,” says Shanna Nasiri, the owner of With Others, a twinkling wine bar in Brooklyn, New York.