When a fine cheese company produces its own mac and cheese, it pays to notice. Beecher’s Handmade Cheese and Murray’s Cheese are two of them. Now there’s Cabot Cheese, a Vermont-based cooperative of 800 farm families in the Northeast, known especially for its Cheddars. And it’s the aged Cheddar (dried and powdered) that’s included in…
Tiwa Select, an online source for household and tabletop objects made by artists, is holding a live exhibit and sale called Big Plates, with serving platters from 12 artists commissioned by Alex Tieghi-Walker and Fiona Mackay, partners in the company. The platters, designed for summer entertaining, will be displayed in the woods near Ms. Mackay’s…
Sotheby’s, the auction house, sells wine collections, has its own wine store and, for the past two years, has also commissioned 13 well-made wines from France, Italy and California with its name on the labels. It has now expanded this in-house roster to include a rosé Champagne, a Provençal rosé, a Côtes du Rhône, a…
Sorted Fortune — a fragrant spirit made from heirloom musk melons grown on the North Fork of Long Island, with whey left over from White Moustache yogurt — is one of the latest products from Matchbook Distilling Company, in Greenport, N.Y. In the fall, a sunchoke spirit that suggests mezcal will be bottled for the…
Variety and innovation of this sort have been at the heart of the conbini experience in Japan for a half-century. Whitelaw, the Harvard professor, told me that onigiri (rice balls) were the first traditional foods here to receive the conbini treatment. They’re sold in clever packaging that keeps the seaweed dry, allows for easy assembly…
This time of year, my diet turns almost completely plant-based. I suppose it’s only natural: Height-of-season summer produce is seductive, with tantalizing shapes and colors, and the kind of sweetness that comes from being freshly picked. This is the magic moment when melons, berries, stone fruit, peppers, tomatoes, corn, beans and squashes collide. This menu…
I was inspired by something I saw on Twitter this week (I know, strange): The podcast host and author Linda Holmes wrote that, after a pandemic stretch of ordering in and PB&Js, she wanted to reset her relationship with her kitchen. She issued herself a cooking challenge, choosing eight New York Times Cooking recipes and…
But not all restaurants have received the same support. Since announcing that customers of her San Francisco restaurant, Vegan Picnic, would have to present proof of vaccination to eat inside on Monday, Jill Ritchie said she had initially received hundreds of threatening messages a day, and dozens of one-star reviews from skeptics. Yelp posted a…
PUERTO VALLARTA, Mexico — You’d have to try to miss the camarones embarazados on a walk along the beaches of Banderas Bay. Makeshift grills encased in bricks or rocks, exhaling the last puffs of smoke from early-morning cooking sessions, dot the shores. Soaked in a rich, burnished-red adobo sauce, head-on shrimp are threaded onto extra-long…
ST. HELENA, Calif. — The block of vines at Cornell Vineyards on the Sonoma side of the Mayacamas Range, just over the county line from this Napa Valley hub, looked green and healthy in mid-July, as they ought to midway through the growing season. But looks can be deceiving. This particular block withstood the devastating…