For those who lack a GPS when it comes to picking out newly trendy orange wines, getting some of them to try on a regular basis is enlightening and convenient. Orange Glou, a service started by Doreen Winkler, a sommelier and consultant specializing in natural and orange wines, takes a two-pronged approach: There’s a three-…
Wild striped bass, also called stripers or rockfish, are a treasure. Nothing quite compares with the sleek, muscular fish. Until now, farmed versions have been a hybrid with little flavor or succulence. But a new kind of farmed striped bass has come on the market that’s not a hybrid; it is genuine morone saxatilis, the…
The spirit of the Automat lives on in Farmer’s Fridge, a vending machine holding grab-and-go sandwiches, salads, layered bowls and breakfast items, freshly made and delivered daily. The entrepreneur Luke Saunders started the company after years as a traveling salesman in the Midwest, where he said his only eating options were fast-food chains. Customers select…
Bien Cuit bakery has opened a new Brooklyn branch, and it’s introducing some innovative items in this store. Canelés — the well-burnished little molded cakes from Bordeaux, in flavors like coconut green tea, espresso and bergamot — are new here, as are craquelins, made from choux paste, with a sugar crust and pumpkin-miso cream inside.…
Yokan, a Japanese jellied confection, is said to date back some thousand years. Now Japanese producers, with the support of their government, are promoting it in the United States. Simply made from bean paste, sugar and the thickening agent agar, it’s usually formed into chewy, colorful little blocks, sometimes flavored with banana or coconut. Japanese…
Growing up on the Pine Ridge Indian Reservation in the 1970s, I ran wild with my cousins through my grandparents’ cattle ranch, over the hot, sandy South Dakota land of burrs and paddle cactus, hiding in the sparse grasses and rolling hills. We raced over the open plains, and through shelter belts of tall elm…
It’s not for tonight, but you could sketch out a grocery list for the fall dinner David Tanis outlined in his column for The Times this week: spinach and feta borek to start, followed by slow-roasted Turkish lamb accompanied by rice pilaf with pumpkin, currants and pine nuts, and an almond cake with saffron and…
Good morning. Bay scallops come into season tomorrow, and if the harvest from Long Island doesn’t look promising on account of a warm-water die-off this summer, the baymen in Massachusetts seem hopeful, and their delicious little maritime gummy bears should show up in the cases of your fancier fishmongers sometime this week. Buy them if…
PAENGAROA, New Zealand — Australia and New Zealand are at war. Over honey. Not just any honey, mind you — this stuff isn’t sold in plastic bear-shaped bottles. It’s manuka honey, a high-priced nectar ballyhooed by celebrities as a health and beauty elixir. (Scarlett Johansson smears it on her face; Laura Dern heals her children…
A cashmere sweater from the new line Leret Leret.Credit…Courtesy of Leret Leret Another piece from Leret Leret’s debut collection.Credit…Courtesy of Leret Leret Sublimely Soft and Colorful Cashmere Sweaters When the siblings Andrea and Edouard Leret, 26 and 29, respectively, had each logged a few years in the New York fashion industry, they decided to join…