Dassai, the brand of sake made by Asahi Shuzo in Yamaguchi, in southern Japan, is not new to the United States. But this week its sake produced in the Hudson Valley is making its debut. On Oct. 12, the company’s new sake brewery in Hyde Park, N.Y., a 55,000 square foot complex of rooms for…
When it comes to beans, my husband, Daniel, favors chilis and stews thick enough to eat with a fork. I, on the other hand, am on Team Slurp: The brothier my beans, the better. With my lemony white bean soup with turkey and greens (above), I can feed us both from the same pot. Filled…
Plant breeders, by nature, are patient people. It can take them years or even decades to perfect a new variety of fruit or vegetable that tastes better, grows faster or stays fresh longer. But their work has taken on a new urgency in the face of an increasingly erratic climate. Recent floods left more than…
Good morning. Lidey Heuck gave us a new recipe for goulash (above) that’s an Americanized take on the great Hungarian stew, with paprika-scented ground beef, bell peppers, diced tomatoes, macaroni and a healthy sprinkle of Cheddar stirred in at the end. The paprika made me think of the terrific food writer Arthur Schwartz, who was…
Before dawn in Goro, on the Adriatic Sea, Massimo Genari drove by the central roundabout, with its sculpture of two concrete clams in a net, and under a billboard of a mollusk donning a crimson royal crown. Wearing waders, he boarded his boat and motored to the lagoon with scores of other fishermen to rake…
“Tea has my heart,” Liz Coleman explained as she sank into a chair under the gold-painted ceilings of the Grand Café in Oxford, England. “But I can’t live without coffee.” Ms. Coleman, 31, was getting her caffeine fix from an almond milk latte that she sipped during a break from a nearby conference this month.…
Here we are — the first day of fall. It’s an exciting time for cooking (Apples! Pumpkins! Gourds, both decorative and edible!), and we’ll be diving into those recipes headfirst the way a kid does into a pile of leaves. But let’s start the season off with something simple and soothing, with a touch of…
Fish is fresh and plentiful here in Seattle, and my family and I eat a lot of it at home. But the common complaints — it’s difficult to cook well (especially when distracted by an active household), it’s messy to handle, it can leave the house smelling for days — all ring true, even for…
Five years ago McDonald’s said it planned to reduce greenhouse gas emissions by more than a third in parts of its operations by 2030. A few years later, it pledged to be “net zero” — cutting emissions to as close to zero as possible — by 2050. But in its most recent report, McDonald’s disclosed…
Good morning. There are a few things I want to cook this weekend beyond the usual Saturday morning waffles and bacon. One is an awesome new recipe that my pal and colleague Alexa Weibel adapted from Carolina Doriti’s new cookbook, “Salt of the Earth: Secrets and Stories from a Greek Kitchen.” It’s for shrimp saganaki…