Years ago, a friend who loved white Burgundy said to me, “Everybody loves Chablis, but it’s nobody’s favorite.” I knew exactly what he meant. Chablis has a special place in the hearts of white Burgundy lovers, but it’s rarely as revered as the more exalted whites of the Côte de Beaune, like Meursault les Perrières…
State officials had to make grueling, but necessary, decisions about water use, he said. “They didn’t have the options. We know this is going to hurt. We’re always optimistic in farming, but we have a lot of things going against us right now, and without water, we can’t farm.” Bryce Lundberg, who represents the agriculture…
When it comes to alcohol-free drinks, a rapidly growing category, the carbonated ones are the most successful. That’s why some of the beers are quite enjoyable. The bubbles often balance the lack of alcohol; without them the products can taste flat. That goes for wine, too. A newcomer, Semblance — a sparkler made with chardonnay…
Science has been hard at work creating plant-based and cell-cultured proteins to bring to the table. To explore this, the Museum of Food and Drink in New York has assembled a panel led by Larissa Zimberoff, the author of “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat,” to discuss the topic on…
To some, the recipe for a gin and tonic is simple and sacrosanct: gin, high-quality tonic water and lime. But keep an open mind. Johnny Swet, the mixology consultant at the Indian restaurant Sona in the Flatiron district, has created four “elevated” gin and tonics that show the beauty in variation. The No. 3, for…
Is beach season over? Not if you delve into “Malibu Farm Sunrise to Sunset,” the enthusiastic, lavishly photographed new cookbook from Helene Henderson, an owner of the waterfront Malibu Farm restaurants in California, Hawaii and elsewhere, including in New York on Pier 17 in the seaport district. The book, which tells the story of the…
Good morning. This week’s the one where I start to plan meals ahead again, instead of staring into the refrigerator until I’ve come up with a recipe on the fly: All those vegetables in the crisper, diced and roasted under a miso glaze, with rice and, um, that one last beer from the weekend. That’s…
When it first opened in 2018, the Manhattan bar and vodka distillery Our/New York would serve makeshift tortilla pizzas that had been quickly burnished in a toaster oven behind the bar. The founder and partner, Dave Ortiz, got the idea from his friend, the chef Ilan Hall. “Long story short: A celebrity chef hooked me…
When I saw a copy of Danielle Alvarez’s cookbook, “Always Add Lemon,” I knew I’d found a kindred spirit in the kitchen. That title is also my mantra, and a squeeze of lemon, my secret weapon. It’s the finishing touch that brightens nearly everything I cook, whether it’s a sheet pan of roasted vegetables or…
LONDON — “What’s for dinner?” It’s a question we ask ourselves (or is asked of us) every day. The intonation varies. Some days, it’s energized anticipation: “What’s for dinner?! The world is our oyster: Where shall we go?” Other days, it’s a bit less of an exclamation, and more a case of standing in front…