High up in the Spanish Pyrenees in Catalonia, a new generation of artisan cheese makers is at work. Some were born and
In pursuit of a healthy cuisine, chefs are adding vegan dishes to their menus. Eliminating all animal products? That raises flavor concerns
New Languedoc Stars: La Livinière Wines Shine
La Livinière is a little-known French wine appellation that is a star in the making. Part of the Minervois, one of the bigger appellations of the Languedoc, La Livinière’s vineyards are east of the walled city of Carcassonne. La Livinière stands out from the mass of the Minervois for its
For centuries, Belgium has been associated with beer. First brewed by abbey monks in the 12th century, today brands like Leffe, Duvel
Located in central Tokyo, Tsukiji is the largest fish market in the world with separate wholesale and retail areas. Besides being the
As have other grand masters of the kitchen before him, Ferran Adrià has established a family of chef-disciples who have gone forth
Julia Child and I became good friends late in her life, when I moved to Boston and met her in person for
Rye Is Rising: The Age-Old Grain Spices Up Baked Goodies
Bakers are falling for rye, using the “it” grain in breads and pastries. Jennifer Lapidus of Carolina Ground, a flour mill in Asheville, North Carolina, ran out of rye last year and had to find more. A baker herself, Lapidus has long been a fan of rye’s flavor and heartiness
The holidays wouldn’t feel complete without towering cookie platters and magnificent pastries, but crimson-hued poached pears boast all of the beauty and
I recently broke a favorite Pyrex covered-glass casserole I’ve had for years, and I was surprised by how upset I was over
The week separating Christmas from New Year’s can be a strange dead zone in culinary terms. We may be eating leftovers from
In a country in which wine making is still predominantly a white, largely male profession, South Africa’s first black woman winemaker, Ntsiki
