David Wondrich and Noah Rothbaum have been studying bars, booze and drinks for a combined 40 years. So they thought they knew their chosen area of expertise when they began putting together “The Oxford Companion to Spirits and Cocktails” nearly a decade ago. As it turns out, they did — and they didn’t. “Naïvely, going…
My kids’ babysitter asked me the other day how I make my chicken. The girls love it, she said — one of the most gratifying things you can hear when you cook for young kids, who are tiny, tyrannical critics. (Here are more ideas for what to feed them.) My secret is that I use…
Are you looking for an easy meal to make that’s both delicious and healthy? Fish is the answer! Not only is it simple to prepare, but it offers amazing benefits for your health. Eating fish one to two times a week will help give you the proper nutrients and health benefits fish can provide. Here…
Consumers and investors alike have gobbled up Beyond Meat’s burgers, sausage and chicken in recent years, thanks at least in part to the company’s message that its plant-based products are good for the environment. But some aren’t so sure. One investor tracking firm gives Beyond Meat a zero when it comes to sustainability measures. Another…
However, Fred would be incorrect in painting oak barrels as the villain here. It’s important to distinguish between older oak barrels, which are often used to enhance texture and age-worthiness, and those that are used as flavoring agents, in which new oak can impart woody, vanilla, chocolate, toasty flavors as well as oak tannins. New…
One of my favorite ways to dress a vegetable goes like this: Fry some mustard seeds and curry leaves, toss some ground coconut, crushed garlic and dried red chiles into the pan, and let it all toast very lightly. That’s it. This crumbly, sweet and savory topping is quick to make and goes with almost…
Even when the creative director Scott Formby was working around the clock for fashion and interior brands like Ralph Lauren and Frette, he’d figure out a way to get himself outdoors. “I’d organize a shoot in the middle of a garden on the Amalfi Coast,” he recalled recently from his home in Los Angeles’s Hollywood…
Not withstanding the many Greek diners around the country, Greek restaurants have not been remotely comparable in their integration into American culinary culture, nor has the cuisine. My companion railed against the quality of Greek restaurants in the United States. Indeed, at his suggestion, we met at an Italian restaurant. “If only Americans knew how…
To the uninitiated, Christina Martini and Apostolos Porsanidis-Kavvadias’s 18th-century farmhouse, with its whitewashed facade and green shutters, might seem the very picture of Corfiot rusticity. In fact, the houses on the Greek island, which borrow from Venetian, French and British architecture, are more commonly painted ocher, orange or pink. But this one was white when…
Good morning. Manhattan clam chowder is among the most divisive of soups. There are those who love it for its tangy bite: acidic tomatoes against the salinity of the clams, with a clean, vegetal bass line of green peppers and celery. Others demur: They don’t like tomatoes with their seafood, or they don’t like green…