If your idea of a dream home includes a combination of golf, nature, quality architecture and fine wine, there are master-planned communities around the world offering the best of all four. “Some of the top golf clubs in the world also have some of the finest wine cellars,” said Greg Nathan, chief business officer of…
Joseph DeLissio never felt called to become a master sommelier. He didn’t post Instagram photos of himself posing with cult wines. He didn’t try to make his own wine, start an import company or initiate a podcast, all standard activities for 21st-century sommeliers. For 43 years, he just did his job. At least he had…
A FOREST IN THE BAY AREA, CALIF. — Moments after walking into a verdant forest in San Francisco’s East Bay, the chef Hanif Sadr nibbled on the vegetation he found there — canary yellow mustard flowers, then spicy wild radish flowers, streaked with white and purple. He tasted potently cool chocolate mint, and sniffed leaves from…
The volunteer committee that oversees the James Beard Foundation awards for restaurants and chefs has criticized the organization for its handling of this year’s awards, saying that its “faith in the Foundation has been shaken.” In a statement sent Wednesday to the foundation’s chairman, Frederic M. Seegal, the committee charged that employees of the organization…
There’s a classic early 20th-century comic strip by Winsor McCay in which, after eating a Welsh rarebit close to bedtime, characters fall into wild, vivid dreams — often horrible, always bizarre — then wake up regretting their choice of dinner. Called “Dream of the Rarebit Fiend,” I think about it every time I make myself…
Melissa Clark has a terrific new recipe in The Times this week, for a sheet-pan dinner of roast chicken, plums and red onions (above). She came up with it as a dish appropriate to Rosh Hashana, the Jewish New Year, which begins on Sept. 18, but it’s outstanding whatever your faith or lack thereof: a…
Whatever my grandfather did, he devoted himself completely to it. He took his time. He did it well. It didn’t matter how the small the job — cutting a melon for dessert; ironing shirts and trousers and, to my embarrassment, even underpants; wrapping gifts with paper by folding perfect lines; parallel parking on the curb…
When the coronavirus hit, even the most enthusiastic cooks had to adjust to a new, more complicated relationship with their kitchens. For the first time in a generation, Americans began spending more money at the supermarket than at places where someone else made the food. Grocers saw eight years of projected sales growth packed into…
Headliner Bronx Community Foundation Last week, a group of volunteers helped assemble an outdoor dining area on Alexander Avenue in the Mott Haven neighborhood of the South Bronx. The setup accommodates Ceetay and Hudson Smokehouse, two restaurants on the block, and is one of the Rockwell Group’s DineOut NYC systems, installed across the city. This…
Late last year, when my husband was very ill, my friend Debbie Goldberg dropped off a tsimmes, a holiday dish that I had not eaten in years. After heating it up and dipping my fork into the meat and sweet potatoes, memories of my own family — the sweet potato-and-pineapple casserole topped with marshmallows at…