A Quick Guide to Grain Bowls

Like many cooks I know, I don’t always follow recipes for grain bowls at home. Instead, I tend to use up what I have in the fridge and pantry, mixing and matching, figuring out how to make odds and ends delicious. A perfect grain bowl has four basic components, all of which are generously seasoned…

Placing a Bet on Nebbiolo in California

Mr. Harvey’s Italian venture is entirely different. It has its own name, Aeris, and aside from the grapes grown in Sonoma, it has two vineyards on Mount Etna, where it grows grapes and makes wines in association with Salvo Foti, who has played a crucial role in the revival of traditional Etna viticulture and wine…

18 Recipes You Should Learn by Heart

Everyone has one or two — or 20! — recipes that they know by heart. Perhaps, at first, you referred to the instructions every time you made it, but at some point, you memorized the measurements, how it should look and exactly how it should taste when it’s done. Eventually, it became a standby, your…

Kono Opens, and More Restaurant News

Headliner Kono Omakase, a type of Japanese meal that leaves the selection of dishes up to the chef, is most often associated with a parade of sushi bites. But it is also applied to yakitori at this restaurant from Atsushi Kono, an expert in yakitori, or “grilled bird,” usually skewered chicken. Mr. Kono was the…