Rosé Is Everywhere, Including in Mustard

The inevitability of rosé in summer goes beyond bottles of wine. This summer Maille (pronounced my), a French mustard company, has added rosé de Provence and a touch of grapefruit (pink, one might assume) to its Dijon-style mustard for a limited-edition seasonal condiment. The result is mellow and rich, with a touch of citrus that…

All About Corn at the New School

It’s getting to be harvest time, and Topic48, a food consulting company that works on educational projects, is holding a two-day conference all about corn. Mira Evnine and Johanna Kolodny, the organizers, are gathering panelists, including Marion Nestle of New York University; Glenn Roberts of Anson Mills; the food historian Darra Goldstein; and Alyshia Gálvez,…

Cook Pok Pok’s Noodles at Home

In steamy weather, I loved eating the vibrant Thai food at Pok Pok NY during its time in Brooklyn. The restaurant from the chef Andy Ricker, of Portland, Ore., is now closed, so I’m lighting my stove for the recipes in his new cookbook. It’s not exclusively Thai and includes soups and stir-fries like phat…

It’s a Pasta BLT!

Good morning. New York’s starting to empty out, all the therapists decamping for the Cape and islands, the novelists down the shore, accountants to the Dells, engineers to float camps in the Bob. Among many other things, it’s a great time to find parking. Me, I’m holding down the fort in the kitchen for a…

Chasing Waves on Ireland’s Wild Atlantic Way

In the 1970s and 80s, the California surfer and writer Kevin Naughton and the photographer Craig Peterson traveled the globe “Endless Summer”-style searching for perfect waves. When they arrived in Ireland, with its friendly locals and powerful, mostly empty waves, amid a landscape of stone walls and ruins, Mr. Naughton recalled, “there was a sense…