Headliner Rosette at Brooklyn Winery Founded in 2010, Brooklyn Winery makes wine in Williamsburg with grapes from small American growers, shipped upon harvest to the winery. The rest is left up to the winemaker, Chuck Gergley, and the wine director, Conor McCormack, whose efforts could be had at the winery’s bar. It has now moved…
Beef stew may be considered old-fashioned, but it remains one of the world’s great dishes, and one of the easiest. Since realizing that I could call it “wine-braised short ribs” and serve it at a dinner party, I have made beef stew in whatever form I find it: rendang and chili, stracotto and birria, daube…
At least twice a month, Lizzy Laufters could count on getting a free coffee. A member of the Dunkin’ loyalty program, Ms. Laufters, a 22-year-old digital account executive for a public affairs firm in Raleigh, N.C., stacked up points by frequently buying her favorite drink — a medium caramel iced coffee with two creams and…
Is it too early for Easter menu planning? It certainly can’t hurt to get a little baking practice in. This year, try a sweet and festive Easter bread that suggests Russian coffee cake, from “Tava,” a comprehensive volume on Eastern European baking. Irina Georgescu, a Romanian food writer based in the U.K., begins the book with…
When Shinobu Kato first tried sake as a young man in Tokyo, it tasted harsh and sharp to him. He hated it. But, he recalls, an older colleague told him that he was drinking cheap, poorly made sake. As he was introduced to better styles, Mr. Kato grew to love it. When he moved to the…
Sake is the fermented product of rice, with its own character, body of knowledge and vocabulary. Here are some sake basics worth knowing. Types of Sake Before the rice is fermented, the outer layer is polished away, leaving the grain’s starchy core. Junmai Rice is polished until no more than 70 percent of the grain…
If you’re fond of chili, you probably have strong opinions. Are you a Texas chili purist, stewing big chunks of beef without any beans? Or do you lean vegetarian, preferring your chili sin carne, all tender beans and vegetables? My husband thinks that the only chili is the classic American style, with both beef and…
The mid-20th century was a difficult time for the Northern Rhône Valley. After two world wars and the Great Depression, few vignerons had the stomach for the arduous task of farming the steep hillside vineyards. Some slopes were so precipitous, they were considered unsafe for horses, to say nothing of tractors. Instead, growers used a…
Spring may not be here quite yet, but I’m more than ready for it. Ready for lighter, brighter colors and flavors. Ready for clear skies. Ready for a dinner that tastes like spring, verdant and hopeful. Wild dandelion is abundant in the spring, as any forager will tell you. Dandelion has been valued for medicinal…
Hello, Five Weeknight Dishers! It’s Krysten, this newsletter’s editor, stepping out from behind the curtain while Emily is out. I’ve walked this planet for a full 37 years, but I still struggle to eat my vegetables. Of course I know they’re good for me, but the siren call of bread and cheese and pasta with…