Wine is made by fermenting grapes or other fruit, although apple and pear wines are distinctive enough to have earned their own categories, cider and perry. But a growing number of producers are blurring the styles, blending grape wines and ciders or fermenting grapes and other fruit together, with remarkable delicious results. Some of these…
Mushroom recipes for dark nights I tend to commute home on autopilot, taking in very little around me as I zone out to music so loud that my Health app insists I turn it down. So when I emerged from the subway the other day just before 6 p.m., I was startled by what I…
Our rave-reviewed, five-star Caesar salad that just happens to be vegan By The New York Times Cooking It’s that time of year when, inevitably, you will be asked to bring a salad to a gathering. You could hardly do better than this reader-favorite vegan Caesar salad with crispy chickpeas, a brilliant recipe by Becky Hughes.…
My morning routine is how I set myself up for the day. I splash my face with water and will often use Oskia’s Super C Beauty Capsules. I’m a big fan of Augustinus Bader’s The Light Cream and then Merit’s Great Skin Instant Glow Serum, which is very subtle. I’m really into their makeup: they…
Pick a city, any city, on the National Basketball Association’s 30-team circuit, and Kelly Olynyk, a forward for the Utah Jazz, has deep knowledge of the local restaurant scene. If you are searching for top-tier sushi in Boston, where he spent his first four N.B.A. seasons, he recommends Fuji at Ink Block in the South…
Wondering what to get for all the beloved but quirky, picky, fancy, practical or eccentric people in your life? Our experts have curated the best gifts to help you check everyone off your list.
Stepping into the courtyard of Bombera, the acclaimed Mexican restaurant in Oakland, Calif., always feels like arriving at a party. Papel picado in marigold orange and saffron yellow flutters overhead, seemingly waving guests into the space, an airy former firehouse. But the restaurant reaches its full splendor in the fall, when the dining room is…
When a food critic comes to a city that is proud of its dining scene, restaurants and their devotees take notice. But rarely does a traditional reviewer cause as much excitement as Atlanta has seen with the recent visit of Keith Lee, a food obsessive with a vast army of 14 million followers on TikTok.…
Classics for a reason: crispy mustard chicken, Singapore noodles and ambrosia salad My column this week mines the past for crispy mustard chicken with bread crumbs, a fresh take on a retro classic that I confess I never tasted until I was an adult. When I was growing up, my mother was far too busy…
In the realm of culinary arts, having the right tools can make all the difference between a decent meal and a masterpiece. One such versatile tool that has gained popularity among both professional chefs and home cooks is the Santoku knife. Derived from the Japanese words “San” (three) and “Toku” (virtues), the Santoku knife lives…