Rosé Educay: Drink Up Some Knowledge Before Your Next #Wineoclock-
I visited NYC’s hottest summer insta-trap, the Rosé Mansion pop-up, partly because my girlfriend was visiting and I thought it would be fun. Really, I already scored the tickets out of morbid curiosity. How would rosé, long misunderstood— even after it became good—be portrayed? The Mansion was supposed to represent everything ruthless marketing and those […] -
It’s always been clear that water is essential to life. But science is still discovering new levels to this very deep relationship. By weight, an average adult human can be up to 60 percent water (children up to 75 percent). But if you consider our composition in terms of molecules, we’re practically all water—nearly 99 […]
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Steven Jenkins is serious about “killer olive oil.” That’s how the renowned cheesemonger and specialty food authority describes the extra virgin olive oils offered by Olive Oil Jones, his recently launched online business with his wife, Michelle Sims. The oils are sourced from around the world and shipped across the U.S. “My role in olive […]
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Few things embody the joy of summer better than biting into a fresh peach so perfectly ripe that the sweet juice dribbles down your chin. Frog Hollow Farm’s legendary peaches have earned a reputation for creating those moments. Their signature sweet and juicy Cal Red peaches—dubbed the “Oh my God” peach—are now in season and […]
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On your average restaurant beverage list, the inclusion of cider in the beer section is commonplace. It’s also misleading. While very much its own thing, cider is actually more akin to sparkling wine.
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Tickets are now on sale for the first annual New York Pizza Festival, held Oct. 6–7 in Little Italy, in the Bronx. The event will bring together some of the top pizzaioli from the five boroughs and across the country, as well as a special consortium from Naples, Italy. The 25-plus participants include Kesté Pizza […]
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It could be a private vegetable garden anywhere, but the aubergine growing here is in quite a special place. It’s the private garden of chef Marcel Ravin and most days of the week he can be seen taking stock of the fruits, herbs and vegetables growing here under the eye of his gardener Jessica Sbaraglia. […]
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NEW YORK—Summer is at its peak, and the markets are teeming with its bounty—fresh, sun-kissed, and bursting with flavor. On a visit to the Union Square Greenmarket in New York in early August, stone fruits were the star of the show: blushing peaches and nectarines; plums the size of walnuts and up, sweet interiors countered by […]
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For such a small town, Telluride teems with great spots to eat and drink.
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Melón con Jamón: Melon with Iberian Ham and Fresh Herbs A classic combination of cured ham and melon is taken to the next-level in this voluptuous dish, pairing nutty, melt-in-your-mouth Jamón Ibérico with ripe cantaloupe and a fresh lemon herb salad. The combination brings out new flavors in each of its components for a palate-pleasing […]
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Montados de Anchoas: Salt-Cured Anchovies and Eggplant on Toast In northern Spain, anchovies are often salt-cured and preserved in olive oil, resulting in mild and meaty fillets. Look for our favorite Don Bocarte anchovies from Cantabria to use in this recipe. In this pairing, the smoky creaminess of eggplant blackened over fire is the perfect […]
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What could be better than a classic grilled cheese sandwich, buttered and toasted to crispy, gooey perfection? Eric Greenspan has a few ideas. The LA-based chef’s new cookbook, “The Great Grilled Cheese Book,” is full of them. Greenspan draws upon his experiences working at Michelin-starred restaurants to turn the humble sandwich into complex works of […]
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Peter Sherman, owner and head chef of BarBacon in New York City, finds versatile uses for crispy chicharrones. Secret Ingredient: Chicharrones, fried pig skin. They are supremely crunchy and light while maintaining a clear pork flavor. How To Use It: As a chef, being able to introduce flavor without having to add a lot of […]
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In Spain, dining out is a mobile and intensely social affair. In a tradition as integral to the nation’s culinary fabric as the food itself, patrons hop from bar to bar, sharing drinks and a sampling of tapas at each—perhaps golden croquetas oozing bechamel insides at one, slices of jamón and manchego atop toasts at […]
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The 8th annual Greenwich Wine and Food Festival will be held on Sept. 21–22 in Greenwich, Connecticut, celebrating the region’s rich culinary scene with both local and national chefs, restaurateurs, and personalities, including Daniel Boulud and Adam Richman; and headliners like Tim McGraw. The weekend will kick off with a Master Chef Wine Dinner on […]
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Fideuà Negra: Shrimp, Clams, Cuttlefish, and Fideo Noodles with Squid Ink This squid ink and toasted noodle paella is one of our all-time favorites. Try it and you’ll understand why. Once on the table you’ll want to grab a spoon, crack through the crispy top, and mix the allioli evenly throughout the inky paella until […]
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Belgium-born and raised Dieter Samijn, executive chef at Bar Boulud NYC, spends his mornings off with freshly baked bread and family time. My Family Tradition: In my family, we have the tradition of going to the bakery on Sunday mornings, to get pastries and fresh baked rolls (something we call a pistolet in Belgium and […]
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South Carolina, the East Coast’s top producer of peaches, is celebrating its state fruit. The season in South Carolina runs from May through September, and there are plenty of places to pick or buy peaches.
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Hospitality pros talk about how they're shrinking their footprint on three beverage-related fronts.
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The plump shrimp, sautéed in a fragrant mix of garlic, scallions, and mushrooms, reminded me of my mother’s Cantonese cooking: firing up ginger, scallions, and garlic in a wok and searing seafood with its addictive aroma. But I was not sitting in my mother’s kitchen but in Hominy Grill, a restaurant in Charleston, South […]
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Preparing your home and your family for back to school during the summer can reap benefits throughout the entire school year to come. Little by little, as you continue to enjoy this season, setting up routines, stations, and systems now for the impending school year will make for a smoother operation in the fall and […]
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Kate McDermott, pie maker, teacher, and lover, remembers very clearly the most important pie she ever made in her life. She grew up in a multigenerational home, with her grandmother—affectionately known as “Geeg,” in her stubborn refusal to accept any label indicating elderliness—a seasoned home cook and baker who grew up on an Iowa farm. […]
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Blackberry Pie Blackberries can be found across the country and ripen at the same time peaches do. Be sure to wear a long-sleeve shirt when picking blackberries since vines with thorns are prickly. Look for berries that are plump and almost black. Only pick the berries that come off the stem easily. If you have […]
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Traditional Art of the Pie All-Butter Dough An all-butter crust is not as flaky as a butter and leaf lard crust, but the flavor can’t be beat. For one double-crust pie or two single-crust pies 2 1/2 cups (363 grams) all-purpose flour, unbleached 1/2 teaspoon (3 grams) salt 14 tablespoons (196 grams) salted or unsalted […]
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My Favorite Peach Pie Peach pie is one of the absolute best ways to make friends of your neighbors. If they don’t love you after eating this pie, then I believe there just might be a serious question as to their character to begin with. I could tell you the story of the man who […]
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Tickets are now on sale for the fourth annual SF Cheese Fest, held on Sept. 15–16 at Social Hall SF and The Cheese School of San Francisco. The theme is “4 x 4,” a tribute to both the fourth anniversary and the four types of milk—cow, goat, sheep, and water buffalo—California is known for. “This […]
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According to RIND, we’ve been doing dried fruit all wrong. The New York-based company recently launched a line of dried superfruit snacks that keep the skin—a powerhouse part that too often goes to waste. “The greatest concentration of vital nutrition is contained in the one part of fruit most often discarded,” founder Matt Weiss said […]
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