Noughty, the rather good nonalcoholic sparkling wines , made by Thomson & Scott of London, have been joined by the company’s new still red nonalcoholic pour (at less than .5 percent alcohol). Produced in South Africa from syrah grapes and a far cry from Hermitage, it’s still an acceptable quaff alongside burgers or kebabs off…
As he tells it in his new book, “Stories of Japanese Tea,” Zach Mangan, a musician turned tea expert, first encountered fine Japanese tea in Paris. He went on to work for Ito En, a Japanese tea company in New York, then moved to Japan and established his tea company in Fukuoka Prefecture in southern…
A new set of four utensils for the outdoor grill, all neatly packed in a wooden box, is a summer essential for owning or gifting. From Food52, this set is safely long-handled and made from high-carbon stainless steel, with a spatula, fork, sturdy tongs and a basting brush with a conveniently angled head. They’re by…
When tugboats towed Jumbo Floating Restaurant away from Hong Kong last week, the giant vessel’s owner sent the public its “best wishes for a brighter future.” That future now lies at the bottom of the South China Sea. The 260-foot, three-story eatery capsized and sank as it was being towed through deep water over the…
When the Australian pop star Troye Sivan sings the line, “Take a trip into my garden, I’ve got so much to show ya” in his 2018 summer bop “Bloom,” he probably isn’t referring to an icy Eden of corn, carrots and peas. But he should be. Buried inside freezers all over the United States today,…
The usual path to homemade vegan ice cream is slicked with dairy-free milk — almond, coconut, cashew, hemp. But there’s another option that gives you an even richer, plusher result: oat creamer. With their inherent starchiness, oats can help thicken and stabilize frozen desserts, keeping ice crystals at bay. Many vegan ice cream recipes call…
People often assume, because of my work (and the patriarchy), that I’m the principal cook in my home. It’s true that I am, because I like to do it and I don’t like to clean, which my husband, Blake, is fine with doing. The division of labor is tidy and true. But that doesn’t mean…
SAVIGNY-LÈS-BEAUNE, France — The soaring demand and high regard for Burgundy around the world means that little of the Côte d’Or, the region’s heart, has been left unturned. But if an off-the-beaten-trail source for relative bargains still exists, it would be this well-known but little-understood village. The wines of Savigny-lès-Beaune have never been better than…
The way you cut an ingredient can change everything about it. This past spring, I went on a snap pea bender in which I obsessively made Melissa Clark’s simple snap pea salad, and slicing whole raw pods really made me appreciate their sweet, juicy and slightly starchy crunch. If you’ve been prepping an ingredient in…
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