In the Bordeaux region of southwest France, scores of vineyard estates transform finicky grapes into bold blends of red wine. Some bottles sell for thousands of dollars each. Prestigious chateaus boast about the soil, microclimate and traditional methods that make their own wine superior, an inscrutable mix known as terroir. “It’s one of those terms…
You know what they say about too many cooks? It did not happen with “Made Here: Recipes and Reflections From New York City’s Asian Communities,” a cookbook celebrating New York’s extended and diverse Asian communities. This hefty, brightly photographed volume was assembled and written by volunteers at Send Chinatown Love, a nonprofit that grew out…
For the members of Brooklyn’s Aleppan Jewish community, the tinier the meat- or cheese-filled pastry, the better the cook. At Hanukkah, which this year begins on the evening of Dec. 7, they take as much pride in their distinctive tradition of using two candles rather than one to light the menorah — representing both the…
I was sure I had plenty of time to prepare for the holidays as I flipped to the last page of my daughter’s corgi calendar — only to be confronted by a puppy in a Santa hat. “Ready or not, here I come,” he seemed to yap, tail wagging in the falling snow. There’s no…
Good morning. I can see the scene in my head: yellow leaves skittering down the sidewalk, gathering in piles at the base of stoops as the late-afternoon sun begins its drop. It’s cold, getting colder, and we’re hustling along with a few bottles of wine, a baguette and a bag of slick and salty Marcona…
The counter is stacked with blocks of softening butter, there’s three different kinds of sugar in the pantry and every kitchen surface is covered in a dusting of flour. All of which can only mean: Cookie Week is here! If you’re subscribed to our Cookie Week newsletter, you know that the batch of seven new…
The British musician Yazmin Lacey, 35, sings in a mellow, textured voice, often just behind the beat. Her music interlaces jazz, soul, electronica and lovers rock — a style of reggae that nods to her Caribbean heritage (her mother’s from Antigua, her father from Bequia). Even as her arrangements gain layers and intensity, her voice…
As a young pastry cook in the early 2000s, my 2 p.m. shift at the restaurant Tatin in Baltimore would begin with a list of doughs to prepare for the next morning. I would start with ciabatta, a wet, almost runny dough with a seemingly endless pull. It would eventually be baked off, then cut…
“I love this part because in my mind, I’m like, this is taking forever. And then my hand kind of hurts. But then you guys always edit it to make it look so easy.” [MUSIC PLAYING] “Hi. It’s Eric. I’m a cooking columnist for ‘The New York Times.’ And it’s Cookie Week. Now we’re in…
Good morning. There’s turkey stock in the freezer, but the rest of the Thanksgiving leftovers are gone: made into stews, sandwiches, quesadillas, beds for evening eggs. It was a lovely week of feasting. Now we’re on to Cookie Week, holiday ham and the sprint to the end of the year. Buckle up! Oh, wait. Wrote…