Loving and tweaking the Long Island Iced Tea
It’s not so much a drink as a chemical formula designed to make an enormous percentage of alcohol consumable in a single glass
Food and Drink
Wednesday
The thoroughly underrated Pessac-Léognan
What makes the relative neglect regrettable as well as odd is the high quality of the wines from the region
Tuesday
Bar-hopping, Venetian style
The wine and spritzes flow all day in Venice’s bàcari — traditional, low-key taverns — while bitesize, freshly — made cicchetti provide sustenance
The grapes of wealth
The world of wine collecting is deliberately opaque
The magic of Charleston’s Gin Joint
I have never stopped by without trying the wildest combinations in an effort to create a challenge
How now, Hausfrau?
Meet Missy Baldino and her Austrian-style housedresses
The espresso martini is the best cocktail template
How to customize a classic
How good is cod liver oil for mental health?
It is beginning to cross over from fable into the realm of scientific fact
The blessing of a good wine shop
There is a world of wine out there
Sunday
The classic charm of Exiles
There’s always a friendly smile and a big hello from behind the bar
Wild boar: a nuisance and a delicacy
During the banquet, a loquacious local vigneron told me that he has had sangliers rush by him at dawn while he’s working in his vineyards
The new Dada movement
The twenty-eight-year-old food influencer somehow makes being a gluten-free vegan who doesn’t drink look fun
A French symposium
Just as night watchmen are constrained by duty to make their rounds, so are writers about wine
Thursday
In search of the quintessentially British afternoon tea
You could search all fifty states, from sea to shining sea, and never come close to finding a proper scone
The Long Room, a reliable Chicago bar with all the essentials
It provided everything a human being requires — and it was a two-minute walk from my house
How to do St. Patrick’s Day like an Irish American
You needn’t travel to Ireland to celebrate its saint’s day
Truffle shuffle
Some enterprising chaps organized a dinner revolving around the delectable fungus and one of the very best wines from St. Émilion
How eggs became the symbol of Easter
As the living chicken breaks out of the egg, so the immortal Christ breaks the seal of the tomb
The delight of reading the New York Times Cooking comments
With all their foibles, this community of commenters has become essential to my kitchen
Tuesday
The rise of English wine
The fairytale moment for English wine is here
