A New Aperitif With Cherry Flavor

Most of the newly popular aperitifs on the market are inspired by European-style amaros and vermouths, with strongly bitter or sweet flavors. But Haus, a wine-based collection from Sonoma County, Calif., sings its own tune, notably with Spiced Cherry, its newest flavor, neither bitter nor sweet, but fruity and tangy. It enlivens a manhattan or…

An Ode to Irish Classics, in Chocolate

The chocolatier Michael Klug of L.A. Burdick, the chocolate company founded by Larry Burdick and based in Walpole, N.H., has dug deep to find inspiration in all things Irish for its new St. Patrick’s Day collection. Its box of bite-size bonbons contain fillings that evoke Irish coffee, Irish breakfast tea, Irish whiskey, and even carrots…

A Celebration of Global Cuisines

New horizons open in “The Kitchen Without Borders,” a compilation of recipes from the immigrant and refugee chefs who worked with Eat Offbeat, a New York catering company. It was founded in 2015 by Manal and Wissam Kahi from Lebanon, and it pivoted to meal kit deliveries during the pandemic. The stories of 15 chefs…

How to Make Schnitzel

Everyone — and my testing — did come to this: The schnitzel must be swirled constantly as it cooks, which promotes rapid, even cooking, and encourages the crust to lift away from the meat. Still, my success rate seemed to hover around 75 percent, with the crust sometimes steadfastly refusing to puff, even when I…