This food drink stock photo can be downloaded as a 5792 x 8688 px JPG and is perfect for projects that involve background, board, and cheese.

A great appetizer for dinner parties or the holidays, our Crostini with Grapes and Goat Cheese, are the perfect bite of sweetness from the grapes, balanced by the acid of the wine and saltiness of the pancetta, finished with the creamy goat cheese.

As far as French cuisine goes, this Classic Beef Bourguignon is a must make! Tender beef swimming in a rich wine sauce--perfect for the holidays.

Northeast producers including Bloomer Creek, Liten Buffel, Wild Arc, Eminence Road and La Garagista are bona fide natural winemaking operations.

Download this Free Photo about Fried meat with vegetables and red wine, and discover more than 49 Million Professional Stock Photos on Freepik. #freepik #photo #friedfood #fastfoods #sandwich

Wine is common in Blue Zones with the highest percentage of people living to 100. Here are 5 health benefits of wine, plus how to choose the best types.

Check out this recap of First We Eat photography workshop in Istria, Croatia, including food styling, truffle foraging, and wine tasting.

We created an epic wine and chocolate pairing party worthy of any girl's night in.

Professional Wine Bottle Label Design will highlight the different unique points which enhance brand identity and improve your sales.

Wine expert Rachel Signer shares a natural wine for every course through your holiday dinner—all organically grown, without added preservatives, and under $30.

Learn about the best Italian red wines. Which are the best Italian red wine types to choose from? Sweet red wines, bubbly or dry red wines?

Bring a taste of Spain home with you—here are five of the best wines from Rioja to drink right now.

Your party will be unforgettable with these incredible summer party ideas. Including delicious party food, decor, themes, drinks, games, desserts & more!

Recipe and photos By Cody Owens I’m a big fan of foods that seem fancy but in reality are pretty simple. A well-executed French omelet, crab legs, tartines, a cheese board, mussels in white wine sauce . . . you get the idea. At least for me, eating these kinds of foods brings with it a certain level of, “Wow! Look at me! I’m so fancy!” but also the realization that just about anyone can make them with a little practice. This Tomato Confit and Whipped Feta recipe definitely checks all those boxes for me. It’s minimal effort with a maximum fancy-smancy payoff. I can all but guarantee that if you bring this to a party, you will be automatically named the Belle or Beau of the Ball and people will whisper to one another about how they think you’re the next coming of Julia Child. Is it a spread? Is it a dip? Who knows? What I do know is that it’s incredibly versatile, and you can save the extra confit tomatoes and oil and put them on just about anything. The same goes for the whipped feta. It’s herbaceous, a little sweet, a little salty, and takes maybe three minutes to come together. So, point those fancy pinky fingers to the sky and let’s get into it, y’all. Tomato Confit Ingredients: Cherry tomatoes Olive oil 2+ dried chili peppers 1 head of garlic Salt Several sprigs of thyme (or any herb you like—I used chives here because I was out of thyme) Instructions: In a deep, oven-safe dish, add enough cherry tomatoes to cover the bottom. This can vary depending on the size of the dish. I like to use the cherry tomatoes that are still on the vine because I like the presentation of this on the plate. Add the head of garlic (cut crosswise), herbs, peppers, and salt Pour enough olive oil into the dish to cover most of the tomatoes. It’s OK if some of the tops are exposed because they will cook down eventually. Bake in the oven at 300 degrees Fahrenheit for about an hour and a half. Pull it and let it cool. Whipped Feta Ingredients: 1 block of feta Roughly the same amount of Greek yogurt (maybe three big scoops. The main thing is to use roughly the same amount of yogurt and feta, so you can scale this up or down.) 1 tablespoon of honey A handful each of fresh dill, parsley, and chives (save some for serving) A big pinch of salt Instructions: In a food processor, add all the ingredients and blitz them for at least a minute, stopping every so often to scrape the sides and make sure everything is getting mixed up. Keep going until it’s airy and seems “fluffy.” I like to throw it in the fridge before serving to let it get nice and chilled. To serve, spread onto a plate. Add the tomatoes on top with some of the oil and serve with whatever kind of bread you like. Also great with crudités or anything you like to dip. BONUS RECIPE! (Kinda) One of my favorite things to do with the leftovers is to get some pita bread and fill it with the whipped feta, cucumbers (I used pickled zucchinis here because I had some), grilled chicken, confit tomatoes, and fresh herbs.

Classic red wine meets a cozy fall drink in my favorite concoction yet. This is The Best Ever Mulled Wine recipe, that's so simple and easy to make, yet is perfect for holiday parties, Thanksgiving, or anytime that you crave a drink that is both cozy and boozy. Make it with me, and you'll see!

“This post has been sponsored by Layer Cake Wines. All thoughts and opinions are my own.”

Red, red wine, you make me feel so fine! And today we are all about finding the best red wines on a budget.

This tomato and burrata appetizer is delicious and flexible. Adjust the ingredients to your needs—make as much or as little as required.

A simple recipe heroing the sultry umami flavours of the anchovy

Finding creative ways to photograph everyday objects is not always an easy task. Yet, much like our collection of photos of coffee, this group of images had our mouths watering. They also show what is possible with a little creativity and skill when mixed with a fairly regular subject to shoot. So enjoy, and have a glass on us! Photo by Wes Peck Photo by jenny downing Photo by jenny downing Photo by Jairo Photo by Christian Photo by Dennis Jarvis Photo by Mr.TinDC Photo by Paul Aloe Photo by Taro Taylor Photo by green umbrella Photo by Matt Photo

Antipasto, an Italian-style hors d'oeuvres, typically contains a variety of meats, cheeses, and vegetables. “Antipasto” literally translates from Italian to “before the meal” in English.)

I have a confession to make.

Our infographic shows how intertwined food and wine are in Italy, displaying each region's most famous dish along with its most popular wine.

[Sponsored] Our cooking evening with Manufactum went into the second round. Once again, we have cooked an autumn menu with wonderful guests.

Ranked #3 of 19 attractions in Constantia. Been here too? Add it to your map!

While alcohol can hilarious wedding video footage, following these wedding alcohol tips and safeguards to help drinking guests avoid causing a scene.

Braised beef is one of my favorite things to make for dinner in the fall and winter. It's cozy, comforting, and practically guarantees an impressive result – all with very minimal effort required. This particular recipe is a slightly more budget-friendly version of my popular Damn Good Red Wine Braised Short Ribs, replacing pricier beef short ribs with a hearty chuck roast instead. After an hours-long simmer with aromatic veggies, fresh herbs, and red wine, the humble beef chuck transforms into a succulent, fall-apart tender roast that practically melts in your mouth – it's kind of like the best pot roast you'll ever have! I've included lots of braising tips and tricks in the blog post, above, and some alternate cooking methods are detailed in the Recipe Notes, below. ♡ Happy cooking!

A perfect meal to feed a crowd!

Top simple bruschetta with whipped ricotta and a variety of sweet and savory toppings for a party appetizer that's easy yet impressive.

Whatever the celebration, a meat and cheese board is welcome addition to the table all year long. Paired with a wine or two, these

Pairing wine and cheese on your own can be amazing, if you're armed with the right information. Here are several classic pairings and why they work.

For those of us hungry for harmony, there is nothing quite like matching your favorite wine with perfectly complementary cheese and charcuterie.

Oak has a bad rep, especially in white wine. But what is the real influence of oak on wine? We explore the history and role of oak in winemaking.

These tasty little toasts have the perfect balance of crunch, creamy whipped ricotta, toasted walnuts and salted honey!

As the planet warms, time-honored wine-producing regions are becoming inhospitable to classic grape varietals. Forget France: Iceland and the Yukon might be the appellations of the future.