The Big Cheeses From the Vineyard

A satiny washed-rind beauty named Prufrock was the first cheese made at the Grey Barn, a farm and dairy on Martha’s Vineyard, which was established in 2009 and began selling the cheese in 2012. The tidy eight-ounce square, encased in an edible orange-hued rind, has collected awards over the years, and in the 2021 World…

What Is ‘Love Bombing’?

Imagine you’re at a restaurant one night, and after dinner you decide to order not one but two slices of cheesecake for dessert. Many would say that’s unhealthy — or at least indulgent — but everyone deserves a treat once in a while. Right? If you keep ordering two slices of cake for dessert every…

Restaurant Review: Semma in the Village

The servers at Semma walk around in long-sleeve black T-shirts printed with a white logo that says Unapologetic Indian. This is a reference to Unapologetic Foods, the company that runs Semma along with Dhamaka and Adda Indian Canteen. It’s also the group’s slogan, a vow to offer cuisine that pulls no punches. With its sly…

Capri by Way of Keuka Lake

New York’s Finger Lakes may freeze in winter, but the region can also provide the allure of sunny Capri. Le Moné, a new Meyer lemon drink made in Hammondsport, N.Y., has enough bright, citric flavor to cancel winter. It is called an aperitif wine because its base alcohol is wine, from the Finger Lakes region…

A Maple Syrup With a Hint of Brooklyn Bourbon

Fort Hamilton Distillery, a five-year-old enterprise in Industry City, Brooklyn, named for the 19th century military installation guarding the east side of the Narrows in New York Harbor (Fort Wadsworth on Staten Island faces it to the west), specializes in rye whiskies, and also makes bourbon. To this portfolio it has just added a bourbon…