Three cheers for the nationwide revival of the all-but-lost American hard cider tradition! This renaissance is an outgrowth of spreading interest in locally sourced products and farm-to-table cuisine. Where there were perhaps a dozen artisanal hard cider makers in 2000, today there are 400, with new
Everyone is always shocked when I use pumpkin in Latino or Middle Eastern foods. But it’s nothing new. Not for Jews and not for me. [aside] For Jews of Sephardic or Mizrachi backgrounds, edible gourds — pumpkins and thick-skinned squashes (which I often think of as winter squashes)
Eating seasonally has been the rule of thumb for cooks for millennia. But if you were to read the food blogosphere, you would think that it was just discovered. And now that we are in the early fall, there are certain foods you can tell
If you want to be savvy when you travel to Japan, know that there’s an unwritten code that applies to everyday routines. For example, wearing the wrong slippers outside your hotel will draw shocking stares. Here are six tips to help you save face while
When tomato season arrives in August, we are so excited about our salads and tomato sandwiches that we often forget that the season happily continues well into fall. Tomatoes can be used in many ways beyond luscious salads. Here is a selection of unusual and
Summer may have ended, but I’m not stowing away my suitcase just yet. It’s time, once again, to hit the road and check out the nation’s fall food festivals. From celebrations dedicated to cranberries, garlic and pears to events honoring fried chicken and chowders, I’m
Winemaker Judy Chan can still recall the initial challenges when her father, C.K. Chan, handed her the reins of Grace Vineyard. [aside] A former human-resources analyst, Judy Chan faced not only tough competition from imported wines and the three giant Chinese labels — Dynasty, Great Wall and
Salt, shoot, suck. Then grit your teeth and shake your head to clear out the fire burning in your throat. This tequila ritual is familiar to many college students, but if you haven’t sipped the agave-based spirit since you were younger, it’s time for a