An Online Lesson in Olive Oil

The Museum of Food and Drink in Brooklyn will take a deep dive into olive oil, with an online talk as to how it’s made, how to taste it, buy it and use it. It will also address the issue of fraud in the industry. Lorenzo Caponetti, a Tuscan producer; and Skyler Mapes and Giuseppe…

Dream of France, Through Recipes

Plenty of alluring plates of food for cold months are what the cooking teacher Susan Herrmann Loomis, who is based in France, provides in her new book, “Plat du Jour.” The seasonally focused recipes are mostly center-of-the-plate fare, including chicken braised in wine with leeks and cream, scallops with celery root purée, classic beef bourguignon,…

A Ready-to-Bake Pizza With Brooklyn Cred

For the first time, Juliana’s — opened by Patsy Grimaldi and his late wife, Carol, when he came out of retirement in 2012 — is offering refrigerated pizzas parbaked in the company’s ancient coal-fired ovens in Dumbo, Brooklyn, and ready to finish baking at home. (Mr. Grimaldi is now pushing 90 and has a partner…

A New Cassis to Sip or Mix

The French liqueur crème de cassis, the essential component in a Kir cocktail, is made from black currants, a fruit banned in the United States in 1911 because it carried a fungus that infected white pines. (The dried currants you find in the store are not made from black currants but are a type of…

The Easiest Paella Comes From a Kit

As easy one-dish meals go, paella deserves to be a kitchen standby. But the notion of so many ingredients make it seem daunting. Not so: It can be simple weeknight supper. Meg Grace Larcom, the corporate chef for the Boqueria restaurants in New York, Chicago and Washington, is ready to show you how to assemble…

The Tea’s the Thing

In Act IV, Scene 1 of Shakespeare’s “A Midsummer Night’s Dream,” there’s much talk by Titania and Oberon of flowers and herbs. Harney & Sons, a tea company in Millerton, N.Y., has taken those poetic lines as its cue for a lovely, fragrant blend — including black and oolong teas, with orange peel, ginger root,…

A Miami Market Where the Fish Fly

MIAMI — Customers traveling by foot or convertible will hear Plaza Seafood Market shortly after it comes into view. The rhythmic thud of long, heavy knives cracking fish spines, landing hard on a cutting board, grows louder when you reach the parking lot, provided there are no motorcycles revving nearby, drowning everything else out. The…