Food
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The What and Why of Orange Wines
We don’t ordinarily get too deeply into the details of making wine, but we will with our next subject, orange…
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You Don’t Need a Party to Make Shrimp Cocktail
For his coming birthday, the chef Fred Morin of Joe Beef in Montreal wants to fulfill a childhood fantasy: designing…
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Tracing the Origins of a Black American New Year’s Ritual
On New Year’s Day, Black American families around the country will sit down to eat a variation on green vegetables…
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Toast to 2022 With More Than Just Champagne
Raising a glass of something bubbly is a timeless way to end a year. The act is innately celebratory, hopeful…
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A Creamy, Wine-Braised Chicken to Celebrate Simply
With today’s seemingly endless supply of practical weeknight chicken recipes, it can be easy to forget that, once upon a…
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Does New York Need a British Steakhouse? Yes, if It’s Hawksmoor.
For nearly two years, traveling to enjoy delicious meals in other countries has been inadvisable or difficult when it has…
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A Holiday Feast, Cooked in the Cab of a Truck
MADISON, Conn. — Dina McKinney's kitchen looks like something straight out of a home-goods catalog. The spices are neatly organized…
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Bubbly Without the Buzz: Nonalcoholic Rosés for Celebrations
This holiday season a glass of bubbly is more likely than ever to be dry, and we’re not talking brut.…
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To Eat Oysters Better, Treat Them Like Wine
On a recent early evening at Maison Premiere, an oyster bar in Brooklyn, I sampled five types of East Coast…
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For Christmas With the McCartneys, a Vegan Yorkshire Pudding
The way Paul McCartney remembers it, the centerpiece of his family’s first vegetarian Christmas dinner, in the late 1970s, was…