Dream of France, Through Recipes

Plenty of alluring plates of food for cold months are what the cooking teacher Susan Herrmann Loomis, who is based in France, provides in her new book, “Plat du Jour.” The seasonally focused recipes are mostly center-of-the-plate fare, including chicken braised in wine with leeks and cream, scallops with celery root purée, classic beef bourguignon,…

Details

A New Cassis to Sip or Mix

The French liqueur crème de cassis, the essential component in a Kir cocktail, is made from black currants, a fruit banned in the United States in 1911 because it carried a fungus that infected white pines. (The dried currants you find in the store are not made from black currants but are a type of…

Details

The Tea’s the Thing

In Act IV, Scene 1 of Shakespeare’s “A Midsummer Night’s Dream,” there’s much talk by Titania and Oberon of flowers and herbs. Harney & Sons, a tea company in Millerton, N.Y., has taken those poetic lines as its cue for a lovely, fragrant blend — including black and oolong teas, with orange peel, ginger root,…

Details