Wölffer Estate Vineyard has a deep portfolio of ciders, but its latest one, Oishii Cider, stands apart. It’s crystal clear, and the first whiff and taste reveal a subtle slice of apple. Made in collaboration with the local sake maker Brooklyn Kura, Oishii Cider is slowly cold-fermented with sake yeast, giving it a sake-style profile…
As Thanksgiving Day draws ever closer, cooks all over the United States are dusting off old recipe cards for family favorites, like Grandma Judy’s pumpkin bread and Aunt Rhoda’s deviled eggs. Cooking heirloom dishes brings the past, and lost loved ones, right back to the table. My dad may not be with us, feeding me…
Studies have shown that families that take part in group activities together share a stronger bond; one that improves communication builds kids’ self-esteem and fosters positive behaviors. If your kids are nature lovers, and they enjoy off-the-beaten-path adventures, why not organize a cooking escapade with them? You don’t need to go very far to combine…
“This is haute cuisine applied to pizza,” declared Mr. Martucci, and I Masanielli’s kitchen, larger than a full-size tennis court, is his half-million-euro laboratory — stocked with sous-vide machines, flash freezers, dehydrators, fermenters, freeze dryers, 19 refrigerators to maintain separate temperatures and ovens of all kinds, alongside the customary wood-burning pizza variety. The frying station,…
America’s relentless drive to innovate has led to the Constitution and the iPhone. But has it produced a better Thanksgiving turkey? Even in colonial times, cooks debated how many inches the bird should be kept from the open flame. In 1824, decades before President Abraham Lincoln decreed that Thanksgiving would be observed on the last…
Twenty years ago, “Barefoot Contessa” introduced TV viewers to Ina Garten, framed by stacks of white plates on white open shelves in her kitchen in East Hampton, N.Y. As its title suggested, the show conveyed a down-to-earth ease that felt attainable (even if the Viking stove she sautéed on was not necessarily). Fans could dream…
“There was a feeling of abundance,” she told The Independent, describing the Hole in the Wall. “The food was enticing, there were no unnecessary frills. Everything was done on a generous scale.” Mr. Perry-Smith became a silent partner in the Carved Angel. His stepson, Tom Jaine, was an active partner, a role later filled by…
I got so many emails in response to my newsletter last week, on what New York Times Cooking staffers feed their kids, that I’m devoting this entire edition of Five Weeknight Dishes to reader suggestions. I could include only a fraction of the dishes, but I did want to shout out the parent who let…
Good morning. I’ve never been much for salad on Thanksgiving. In fact, I’ve been pretty strident about not serving salad at all on Thanksgiving. If you want an acidic hit against the richness of gravy-slicked turkey and buttery mashed potatoes, isn’t that what the cranberry sauce is for? But holy cow, Yewande Komolafe may have…
There may be regional disagreements over the name for the scrumptious, carb-forward dish that may or may not go inside the turkey, but there’s one thing everyone can agree on: When done right, stuffing (or dressing!) is the absolute best part of the Thanksgiving table. New York Times Cooking has pulled together a wonderful collection…