Jeff Gordinier

From strident self-care advice on social media to macho manifestos, it’s never been more confusing to be a guy in America. Here, our best guidance on how to look better, feel better, date better, and optimize your life.

What kind of sustainable, delicious, healthy foods will we be dining on when climate change wreaks havoc on the planet? Pierre Thiam has a bold solution (and it includes beer).

If you want to expand your cocktail horizon these days, there’s no better drink to do it with than the martini.

From New York to San Diego, here are the fifty places that we couldn’t stop dreaming about.

At Tatiana, Kwame Onwuachi has drawn inspiration from New York City’s history, and his own roots, to create one of America’s best Afro-Caribbean restaurants—and Manhattan’s hottest reservation.

Chef René Redzepi announced he was closing one of the world's most lauded restaurants—again. If luxe dining is no longer sustainable, what will be the culinary world's real loss?

The person who embraces the musicianship of the likes of Dave Koz is one who has found peace and has zero f*cks to give.

Christopher Storer gives the backstory of the show of the summer—and a few thoughts about Season Two.

It was probably inevitable: Jeff Gordinier is a food writer who has traveled around the world in an endless quest for epiphanies of flavor, and somehow he fathered a picky eater.

How does parenting change you when you've built your life around climbing rock cliffs without a rope? We asked Alex Honnold, star of the 2018 documentary Free Solo, who became a father for the first time in February.

Why do certain men feel compelled to continue procreating at an age when most of their contemporaries are puttering toward retirement? Esquire asked legendary South American chef Francis Mallmann, who has seven children from four different relationships.

You can eat like a king, if it doesn’t kill you first. After a decade of sublime meals, Esquire's Food & Drinks Editor Jeff Gordinier puts down his plate one last time.

Fried prosciutto instead of bacon? Crunchy sourdough in lieu of white bread? Leave that to the pros. At home, it's time to rediscover the sublime joys of the kind of sandwich you ate as a kid.

This year, we read—and reread—these beautiful tributes to food and drink.

What’s it like to spend seven months holed up with the director and 25 members of his family? For starters, wine, movies, and zero regrets.

The crab dip we dream of from Esquire’s Rising Star Chef of the Year and the bottles that will make your turkey dinner, curated by our Beverage Director of the Year

A perfect square of fried fish, American cheese, and tartar sauce on a potato roll will take you back when you need it most.

From going deep on Chef's Table to feeding voters on Election Day, it's all about positive thinking for the whole hog maestro.

Soon we’ll walk through what’s left of our city and remember not just the food, but the faces of those we dined near.

If this pandemic has taught us anything, it’s that we don’t go out because we’re hungry. We go out because we’re lonely.

You think you know burgers, until you're trying to make a ShackBurger at home.

These are works of remarkable food writing that will change the way you cook.

He dragged me into a pre-quarantine lunch club and Season 3 of his Netflix show, smiling the whole way.

The CARES act bails out homogeneous chains but ignores the local restaurants that have transformed every region of this country.

The shrimp, bacon, and rice stew is resourceful and damn delicious.

Date night at home isn't the same under these circumstances, but Blue Hill at Stone Barns' meals in a box can still drum up some fine-dining magic

The remarkable chef died at age 59 from COVID-19.

Fortunately, chef and TV trailblazer Jacques Pépin showed me some tricks that have come in handy during self-isolation.

After he was forced to close MP Taverna because of COVID-19, his team went home for the last time. But then he started cooking again, alone, for his town.

You'll elevate your cooking and support smaller businesses in the process.

Tinned sardines, herring, mackerel, and tuna are full of potential.