There’s a newcomer in the local vermouth category: Method Spirits Sweet Vermouth. Decidedly in the Italian style, but concocted from herbs and botanicals — both local and imported — and distilled from spirits produced in the Finger Lakes region of New York, the vermouth is the work of Cory Fitzsimmons, a former head bartender at…
That the U.S. Department of Agriculture and art could be on speaking terms seems astonishing. Yet from 1886 to 1942 the agency commissioned artists to document fruits and nuts grown in the United States, to record the varieties and help with identification at a time when the use of color photography was not widespread. The…
Warm weather is here and so is day drinking, to be done outdoors in the sun. Look to north-central Italy for inspiration. Lambrusco — gently sparkling, low alcohol and often budget friendly — has long been Emilia-Romagna’s go-to for alfresco drinking. This season, make it yours as well. While the popularity of mass-market Lambrusco in…
Gone are the days when the most complicated choice you had to make in the milk section of the dairy aisle was reduced fat or whole. Now, you’ll find carton after carton of dairy-like beverages made from foods you never thought could be “milked” — almonds, oats, rice, peas. While cow’s milk is still the…
Good morning. How are you? I drove out to the woods the other day before dawn and was in them as the sun started its ascent. I walked in silence that was not silent at all: bird calls; wind in the canopy; the splash of my boots in a puddle. I was hungry as I…
I think I am having a sauce moment with our newest recipes. First, there was the guasacaca sauce from Yewande Komolafe’s recipe that I wrote about last week. Last night, I made Eric Kim’s new recipe for chicken with fish-sauce butter, which is below. Then there is Hetty McKinnon’s tahini sauce with her roasted carrot…
Now that pandemic restrictions are easing, it’s a sheer joy to gather friends around the table again. After many, many months of distancing, a small dinner party feels every bit like a holiday, a very welcome one. For a light, flavorful celebratory meal, think fish. For that matter, think wild salmon, a springtime favorite, whose…
One of the things I’m least looking forward to about re-entering polite society after our pandemic isolation is having to eat bone-in chicken with a knife and fork. This past year has involved a blissful disregard of many utensils. We may light the candles and serve wine in crystal glasses, but forks have become purely…
The next round of Michelin stars is out. The French producer of guides announced on Thursday awards for New York City and Westchester County, N.Y., restaurants, and revealed additions — seven new one-stars — and no subtractions. There are still five three-star, top-ranked restaurants: Le Bernardin, Masa, Per Se, Eleven Madison Park and Chef’s Table…
It was a cool and dark environment, but not your traditional wine cellar. Not when it involved orbiting the Earth about 250 miles up at a speed of 17,500 miles per hour aboard the International Space Station, which is where a celebrated bottle of red wine from France’s Bordeaux region spent 14 months, according to…