Plunging into German riesling is like a great high dive into a pool of dazzling wines — graceful, complex and utterly delicious. Some people gladly leap over the edge. Others hang back, mistakenly believing that all rieslings are sweet, or shrinking from the supposedly indecipherable nomenclature of German wine labels. Regardless of where they stand,…
WALLAGARAUGH, Australia — Bruce Pascoe stood near the ancient crops he has written about for years and discussed the day’s plans with a handful of workers. Someone needed to check on the yam daisy seedlings. A few others would fix up a barn or visitor housing. Most of them were Yuin men, from the Indigenous…
Welcome. Sam’s off for a couple weeks, so I’ll be keeping you company at home for a spell. It’s mid-August, the time of the season when the days start to cool a bit, at least here in the northeast, when those people who love the fall start to anticipate the brisk days, and those who…
Bar Sardine, a cozy bistro in Manhattan’s West Village, has been Maggie Kennelly’s go-to spot since she moved to New York three years ago. It’s where she introduced her boyfriend to her father for the first time. It’s where she and her friends always went for Sunday brunch, sitting at “the sunny booth” by the…
What tomato sandwiches were to Harriet the Spy, tuna salad was to me, and I ate it almost every day throughout grade school. Piled on whole-wheat, it was squishy and dependable, seeing me through the ups and downs of every cafeteria drama. Tuna sandwiches are just as comforting to me now, especially during this pandemic.…
The other day, my colleague Jamal Jordan posted a food photo on Twitter — an upsettingly beautiful skillet of mac and cheese, bubbling away furiously over the white-hot coals of his grill. I had no words at all, just endless heart-eye emojis, and it’s all I’ve wanted to eat since. Jamal told me he chopped…
At this point in my career, being able to offer cooking advice is a big part of my job. It doesn’t matter that I feel like an impostor sometimes — there’s an expectation that I’ll be able to handle any cooking question. I deal with this by openly admitting when I don’t know something and…
Lucas Sin was recently telling a Dominican cook about hong dou sha, a red bean soup popular as a chilled Cantonese summer dessert. “Oh, yeah,” Mr. Sin recalled the cook’s saying, “habichuelas con dulce.” The Dominican Eastertime dessert, also a cold red bean soup, is spiced with cloves, while the Chinese treat is cinnamon-driven, and…
Headliner Murray’s Cheese Bar and Murray’s Cheese Shop The West Village-based Murray’s Cheese has had aging caves in Long Island City, Queens, since 2012. Now, not far from the caves, it has opened a satellite, a cheese shop and restaurant. At the moment, the restaurant has tables on the sidewalk, socially distanced, and there’s waiter…
When the photograph of a plastic bucket filled with moldy jam surfaced on social media in July, it upset a lot of people, not the least of whom were fans of Sqirl, the white-owned Los Angeles restaurant whose national profile rose on a thick, very Instagrammable slice of toast slathered with a layer of ricotta…