Una pachamanca peruana en Vermont

ANDOVER, Vermont — El olor de la menta y el humo brotaban de un hoyo en la tierra. Los cocineros laboraban con apuro pero metódicamente, colocando capas de papas, zanahorias, calabazas, habas, paleta de cerdo, presas de pollo, espaldilla de cordero, hierbas y humitas —una masa aderezada de maíz dulce y envuelta en hojas de…

The Paradox of Chenin Blanc

The wines were quite different, though the sample size was far too small to reach any conclusions about whether they represent their various terroirs. While terroir — the combination of soils and bedrock, climate, altitude, angle of inclination toward the sun and the human touch — no doubt plays an essential role with these wines,…

A New Way to Grill

Good morning. Ali Slagle is in The Times this week with a smart treatise on summer grilling that argues in favor of simple, high-heat cooking followed by seasoning with abandon — a no-marinade cooking style that delivers bright flavors above the smoke and char. And without the need to marinate, it’s perfect for weeknights. There…