Last year because of the pandemic there was but a single virtual grand tasting for La Fête du Champagne, the annual extravaganza of tastings and dinners organized by Daniel Johnnes. This year from Saturday through Nov. 14 it has a fuller docket: a mix of Zoom tastings, gala dinners and a major new event —…
The pandemic gave rise to a passion for sourdough among countless home bakers. But how many of them tackled the possibly more finicky salt-rising technique for bread, an American tradition that dates back to 18th century Appalachia? It’s not too late to learn. A Zoom event organized by the Culinary Historians of New York and…
Around 9:15 on a recent Wednesday evening, the mood in the full but otherwise serene dining room of La Grenouille suddenly shifted. The lights brightened. A small band began to play loudly. Out of the kitchen emerged a man in sunglasses, sporting a Cheshire cat grin and hips that swayed like a palm tree in…
Good morning. I had a lovely meal the other night at Balthazar, in the SoHo district of Manhattan, folded into a booth with an excellent view of scenesters and tourists, arts-adjacent money people, date-night couples and Gucci-clad birthday groups. Central to my enjoyment of the evening was a salad I think you might try to…
While Mr. Zraly helped build a thriving network of sommeliers, thousands of ordinary people who took his classes — to become wine-buying customers in restaurants and shops — were the primary beneficiaries. He says his students at first were not that interested in wine. They were more interested in learning how not to feel embarrassed.…
This article is part of a special report on Climate Solutions, which looks at efforts around the world to make a difference. Wilston Vilchez, a third-generation coffee farmer in the mountains of Nicaragua, has witnessed drastic climatic changes on his 25-acre coffee and cacao farm for years, but when two hurricanes hit within 15 days…
“A lot of what Louise established was how to make products consistent and stable without putting in a lot of additives consumers don’t want,” Todd Abraham, who worked with Dr. Slade at Kraft, said in an interview. Dr. Slade provided not just a framework for answering those challenges but also a voluminous amount of research:…
It’s chilly. I want a fire in the hearth and a simmering pot of stew, or a reasonable facsimile thereof on the stove. Indeed, braises and stews are foremost in my mind these days. That’s really all I want to cook and eat throughout the cold months. Anything from an Irish stew to a French…
HOMESTEAD, Fla. — Over the past week, Elizabeth Hernández has turned La Patrona Bakery into a frenetic pan de muerto operation, making dozens of round loaves topped with bony fingers. This bread of the dead — similar in texture to challah and sprinkled with sugar or sesame seeds — is a staple of the Mexican…
I received so many emails in response to last week’s newsletter about apples, and what to do if you end up with a quantity that could be described as unreasonable — though let’s agree it’s a good problem to have. You like to fry them, grate them into oatmeal, cook them with bacon and brussels…