A new set of kitchen utensils designed for children (but useful for adults) ramps up the fun, while producing rewards like a well-tossed salad, eggs properly beaten to scramble or a correct measure of flour for a perfect batch of cookies. The handles on the spatulas, spoons and whisk colorfully replicate vegetables, while making the…
Details
Imagine the world’s most glamorous 4-H fair crossed with Fashion Week, and you’ll have a sense of what Peru’s Alpaca Fiesta feels like. The event this past October in Arequipa, the country’s second-largest city, drew designers, farmers, and sustainability advocates from all over the world. The lure: the titular meme-friendly animal, whose fur (which is…
Details
For the dead of winter, “The Fat Kitchen” could not be more timely. It’s a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Not just any animal fats, though. The author, a food writer who lives in Vermont, insists on fats from pasture-raised creatures, preferably rendered at…
Details
I had always maintained that I’d be the kind of person who makes time for cooking, regardless of how busy I became. It is, after all, my job, my hobby, my creative outlet and how I connect with people. Fast forward to 2018, and it became painfully clear that while that was a nice thought…
Details
MALI STON, Croatia — “An oyster leads a dreadful but exciting life,” M.F.K. Fisher observed in her classic book about them, “full of stress, passion and danger.” The oyster, in other words, fits right in with the beleaguered Balkans. In his 62 years in this tumultuous region, the life of Bode Sare has been at…
Details
Headliner Haenyeo The turnaround was barely a month: By the time Jenny Kwak knew she wouldn’t renew the lease on Do Hwa, her 20-year-old Korean restaurant in the West Village, she and her husband, Terrence Segura, already had a new place in Park Slope, Brooklyn, in the works. The restaurant, named for the intrepid women…
Details
You might groan at the name, A Midwinter Night’s Dram, but pour some anyway. This rye whiskey is strong and spicy on the palate, with aromas of cinnamon, cloves, honey and vanilla. It’s made by High West, a distillery in Utah’s Park City ski country. To produce it, the company ages its blended Rendezvous Rye…
Details
Vietnamese coffee is one exception to my usual practice of not sweetening my coffee (the other is Turkish or Greek). In Vietnam, the typically dark pour-over brew is mellowed with sweetened condensed milk. Now Copper Cow Coffee — a California company started by Debbie Wei Mullin, who went back to Saigon, her mother’s hometown, to…
Details
Extreme weather conditions led the California Olive Ranch in Chico, Calif., to take the unusual step of making a line of California extra-virgin olive oils blended with oils from other countries. The Destination Series — Everyday, Mild & Buttery and Rich & Robust — was created to convey the same flavor profiles as the company’s…
Details
