Olive oil is made all over Italy, but no region produces oils as singular as those from Tuscany. Mannie Berk, the president of the Rare Wine Company in Brisbane, Calif., is a connoisseur who has had Tuscan extra-virgin olive oils bottled for his company since 1995. Lately, he has found them lacking their customary verve…
The merveilleux, the signature pastry made by Frédéric Vaucamps in Lille, France, has been available in his small shop on Jane Street in the West Village for many years. Now the company, which has 46 shops worldwide, has opened a second New York store, a flagship in Midtown named for the pastry. The feather-light cake…
By trade, I’m an omnivore. The only food rule I follow is that I eat everything, because anything can lead to deliciousness. Maybe it’s goat meat on the bone, cooked low and slow and served in a dark pool of its own cooking juices. Maybe it’s a bloomy wheel of cheese made from cashew milk,…
Good morning. Yewande Komolafe is in The Times this week with a fantastically detailed and informative treatise on plantains that will, I hope, encourage you to cook with the fruit more than you already do — which may be often or may be not at all. Of course she has recipes to help you on…
“When you eat something that’s so high in sugar, you’re going to have an equally high insulin response, which often leads to you having that sugar high and then getting really shaky afterward as your blood sugar drops,” Ms. Rueven said. Mr. Ramirez, who has about 5.5 million followers on TikTok, said he did not…
A second career as a bookshop owner suggested itself from the confluence of his expertise as an editor — he had edited a number of cookbooks — and his training as an anthropologist, one who viewed “food as a bearer of identity,” his wife, Maron Waxman, a former publishing colleague, said in a phone interview.…
Singapore is foodie heaven. This vast, bustling, vibrant, and above all modern metropolis also boasts a culinary culture and heritage that is hard to match anywhere else in the world. From five-star fine dining and the latest in molecular gastronomy to a genuinely exceptional culture and history of out-of-this-world street food, Singapore truly has it…
There are ample signs that a resurgence has begun. Tables are packed at restaurants and bars across the city. Many places have expanded their capacity with new outdoor seating, thanks to the city’s Open Streets and Open Restaurant programs. “It feels like every day is a weekend,” said Simone Tong, the chef of Silver Apricot,…
Starches — legumes, tubers, grains, to name a few — are a motley bunch. But one thing they share is how they strike a delicate balance between firm and plump, and, well, dried out or mealy when cooked. One starch, though, is sturdy enough to withstand a little overcooking and can be prepared at any…
The three were also made with entirely different grapes. The Broc was primarily valdigué, a variety once called “Napa gamay” in California, along with some zinfandel and trousseau. The Tiberio was made entirely of montepulciano, while the Trinquevedel was a blend of Southern Rhône grapes, including 60 percent grenache, 18 percent cinsault, 5 percent syrah,…