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Recipes for beef steak meals including butter-poached bone-in top loin with truffled macaroni and cheese, filet mignon au poivre with hash browns, and barbecue spice rubbed skirt steak with charred onions and jalapeños.

JOE NG REDFARM, NEW YORK In the vanguard of a new style of Chinese-American food, starting with pastrami egg rolls and his Kowloon-style filet-mignon tarts. RYAN HILDEBRAND TRINITI, HOUSTON He [...]

WEIRD SH*T INDEED HOW WELL DO YOU REMEMBER THE TRUMP YEARS? If you're anything like us, it's either: Not well; I was blackout the whole time or Spiritually speaking, they [...]

I FIRST HEARD ABOUT THE TRAILERS, PRISON VERNACULAR FOR conjugal visits, on Rikers Island. It was 2002,1 was twenty-four, and I was awaiting trial on murder charges. The guy the [...]

The medium-rare New York strip. The ice-cold martini. The tableside Caesar. For ages, THE STEAKHOUSE and its trappings signified success and a damn good time...even if the food and service [...]

It Wasn't long after the shootings that I had to attend a conference in Dallas and decided to take the train rather than fly. I thought it would be a [...]

'Elegance is refusal,' someone said. (Probably Coco Chanel. Possibly Diana Vreeland. Maybe both.) But that doesn't mean you live like a shut-in. Autumn is here. The air is brisk. Call [...]

A POST-PROHIBITION HISTORY OF DRINKING IN AMERICA. AND ESQUIRE. WHEN ESQUIRE made its debut in late 1933, repeal was imminent and Americans didn't know a damn thing about polite drinking. [...]

Don't serve food from jars. No labels on the table. Although for some reason, mustard jars generally work. * Improvisation works only with experience. Read recipes, even if you don't [...]

What delicious irony. At a time when most people think twice about spending a lot of money to dine out, American restaurateurs and chefs have never made it more Inexpensive [...]

The sink is full of tongues. Beef tongues, each as big as a man's shoe, frozen into one icy clump the size of a propane canister, defrosting for an afternoon [...]

This may be the last article worth reading about American steak. Great beef will soon be so expensive and so difficult to obtain that the dishes on this list will [...]

JOHN McDONALD [ILLUSTRATION OMITTED] Owner of Lever House, Lure Fishbar and Chinatown Brasserie, eating the mutton chop ($45) at Keens Steakhouse, 72 West Thirty-sixth Street; 212-047-3636. That's a lot of […]

All the time, people ask: What's your favorite sandwich? First of all, I'm stout. I'm fat, really, and also I'm not a fancy guy-not a 'foodie' or a restaurant-goer. I [...]

...To Eject from a Plane By Captain Darren 'Bam Bam' Wees, 29, Air Force pilot Ejecting from a plane is the most violent thing I can imagine. People have died [...]

You'd think, after twenty-two years of reporting on America's best new restaurants, I'd be jaded. True, I've seen the coming and going of nouvelle cuisine, New American cuisine, Nuevo Latino, [...]

These are strange days in the dining World--and that would be true even if one of our best new restaurants weren't in Atlantic City. Tougher times for restaurateurs means better [...]

A TWENTY SHOULD NOT BE A DARE. Some people might agree to leave their car keys in the urinal of a bar all night for twenty dollars, but then again, [...]

RE-INTRO, RE-ENTRY Two years since diagnosis, and I am cancer-free. Don't call myself a survivor ... yet; feels too early. Don't call myself a 'warrior,' either. That's for the charity-fund [...]

It's been a trying year, and not just for New York's legendary but ruble-losing Russian Tea Room, which served its last bowl of borscht. Business at high-end restaurants across America [...]

Was it only last year that the nineteen-year-old hostess at the hot new restaurant downtown told you there'd be a two-hour wait for your reserved table? Was it really mere [...]

HIS CAR POINTS EAST TOWARD MANHATTAN AS IT faces the George Washington Bridge, and although it is only 6:30 in the morning, just after dawn on this, the last Thursday […]

Late lunch at Lincoln, a restaurant in Lincoln Center, on Manhattan's Upper West Side. SCOTT RAAB: The staff knows who you are? TOM COLICCHIO: Yeah. SR: Will that make a [...]

*I winced when I saw it. The first thing out of the Blue Apron box was kale. I consider myself neither an enthusiast nor an antagonist when it comes to [...]

It's good to be the king, but a man is a man is a man, every day of his natural-born life. You bring bacon, you take out the trash, and […]

Gossip, excess, intrigue, and the twenty-four places you should eat. Soon. Ten years from now, when we're all ordering takeout from the Cyberspace Gourmet, we may remember the 1990s as [...]

SNACKING IS THE HIGHEST FORM OF EATING, AND WHAT IS THF HORS D'OEUVRE OTHER THAN A GLORIFIED SNACK? HERE ARE THREE CLASSICS WORTH SPOILING YOUR DINNER FOR. Before tapas and [...]

HYPOTHESIS: I CAN GO HARD ON THE PARTYING IF I GO EQUALLY HARD ON THE WORKOUTS. SYMPTOMS: In the mid-'80s, I remember looking at David Lee Roth and thinking, That [...]

The September issue presented a comprehensive guide to beef ('The Esquire Almanac of Steak'), including food and travel correspondent John Mariani's list of the country's top options ('The 20 Best [...]

[ILLUSTRATION OMITTED] There is an Audi S6 in my driveway. Here's what I know about the Audi $6. It costs more than seventy big. It's got something called a V-10. […]

THE BEST STEAK IN AMERICA With the center bone still intact. Lobel's dry-aged 16-ounce American Wagyu porterhouse (Wagyu being the subspecies of cattle from which the Japanese make Kobe) combines [...]

THE GRANDE DAME RESORT the Broadmoor, which opened in 1918, has long needed a total rehab, and it got one to the tune of $78 million last year. But it [...]

I snag a scarlet Mustang at the airport and speed into town, down the Strip with the top down, with roller coasters screaming through the air above the street, with [...]

Day 1 Breakfast: El Palacio de los Jugos Must order: Jugo de mamey (mamey juice, $1.50) and an arepa ($2), a Venezuelan grilled-cheese sandwich. 'Check out the parking lot. The [...]

My mother always said not to peel fruits and vegetables because the peel is full of vitamins. True? As usual, your mother is right. The peels are rich with insoluble [...]

TWENTY-TWO YEARS AGO, in the first installment of Esquire's Best New Restaurants in America, we honored Routh Street Cafe in Dallas, owing to chef-partner Stephan Pyles's wholly innovative 'New Texas [...]

* How to get a great table at a restaurant: Become a regular, learn the hosts' names, greet those hosts every time you visit, and tip well. Then ask for [...]

KEN ARETSKY has been a New York restaurateur since 'infusions' meant cocktails and the Food Network was nothing but three guys who sold prime beef. In the '70s he opened [...]

MINE IS A STRANGE LINE OF WORK. Being a food writer allows me to eat whatever I want but also requires me to consume things I wouldn't otherwise dream of [...]

1961: Holly Golightly 1999: Oh. My. God. She loves big silver cowboy buckles and chewy red Swedish fish, three-inch Gucci stiletto heels and Lamborghini trucks. She hates being alone. She [...]