Reading the wine writer Alice Feiring’s new book of autobiographical essays, “To Fall in Love, Drink This,” is to discover her uncommon palate. She guides you through the Jura in France and Moravia in the Czech Republic; shows a preference for Northern Rhônes like Crozes-Hermitage over Châteauneuf-du-Pape, the “fanciest” Rhône in the south; and can…
Jorge Gaviria’s mission is to take Mexican cooking back to the basics. His online market, Masienda, sells the calcium hydroxide needed for nixtamalization, comals for cooking tortillas, and, now, it has a supply of molcajetes handmade in Puebla for grinding corn. These mortar-and-pestles, as handsome as Olmec sculptures, are made of natural basalt lava rock…
During recent trips back to his native South Korea, Hooni Kim, the chef and owner of Danji and Hanjan (a pandemic casualty), noted that there was a banchan shop in practically every neighborhood. But not back home. “Every New York neighborhood deserves a banchan shop,” he said. The shelves of this new store are lined…
For the first few years after the Serbian restaurant Kafana arrived on Avenue C, in 2008, it served two overlapping constituencies. The first, of course, was made up of Serbs. Like Kafana’s owner, Vladimir Ocokoljic, many of them had been raised in Yugoslavia before it broke up and blew apart. Dimly lighted and steeped in…
ASHEVILLE, N.C. — In a world where a jar of peanut butter costs a dollar more than it did last year and the price of a gallon of conventional milk inches up to $6 in some cities, paying $1.49 for a family-size box of crispy rice cereal can seem like a good idea, even if…
AT A RECENT event in Paris for the London-based jewelry brand Alighieri, the food artist Imogen Kwok laid out along the length of a lavish banquet table blocks of steamed couscous and bulgur that she crumbled at the corners to evoke ancient ruins. Alighieri, which takes its name from the medieval Florentine poet and philosopher…
Jan Longone, a curious, cordial and diligent food scholar who started a mail-order cookbook business from her Michigan basement that led to friendships with towering culinary figures like Julia Child and grew into one of the nation’s great cookbook collections, died on Aug. 3 in Ann Arbor, Mich. She was 89. The death, at a…
When the summer sun is blazing, the mere idea of turning on the oven — even for the most wonderful dish — is revolting. Sure, you may have air conditioning, but why heat up the kitchen if you don’t have to? (You came inside to escape the stickiness and sweat!) You could artfully compose a…
Welcome to T Wanderlust, a new travel newsletter from the editors of T Magazine. Twice a month, we’ll recommend global destinations and hotels worth visiting. Sign up here to find us in your inbox every other Friday, along with our T List newsletter each Wednesday. And you can always reach us at tlist@nytimes.com. SITUATED BETWEEN…
Five years ago, when her son was still in high school, Alejandra Graf invited his soccer team over for a taquiza, a type of party she grew up with in Mexico City. She picked up packs of the biggest, deepest chafing dishes from Costco and filled them with cochinita pibil, the juicy shredded pork reaching…