A Dark, Brooding Rum for Your Cocktails

Santa Teresa, an elegant rum estate established not far from Caracas, Venezuela, in 1796, is still going strong. Its Santa Teresa 1796 Solera Rum — processed using the solera method, like sherry, and aged in bourbon oak barrels, whiskey oak barrels and French limousin oak barrels — has a dark, brooding complexity best enjoyed in…

Dirt Candy Returns With a Vegetarian Muffuletta

Dirt Candy, the chef Amanda Cohen’s vegetarian restaurant on the Lower East Side, has emerged four months after closing. Her new menu includes a vegetarian version of a muffuletta sandwich. Smoked celeriac never made it into the classic from Central Grocery in New Orleans. But here, it’s among the paper-thin layers of vegetables like eggplant,…

Cooking as Craft

Good morning. “Manual competence” is the ideal Matthew Crawford speaks up for in his excellent 2010 book, “Shop Class as Soulcraft: An Inquiry Iinto the Value of Work.” Crawford’s a mechanic and a philosopher. He has no truck with craftsmanship or artistry. He speaks instead for the importance of trade work — “work that is…