Prosecco goes posh
The perfect marriage of fun and chic hails from Italy
Food and Drink
Thursday
Shaking up the mojito
It’s decadent, spicy and boozy as hell; what’s not to love?
Portuguese wines are back
The wines of Portugal have entered, or reentered, public consciousness in a stately manner
Monday
Carbonara in the land of the free
After one too many menu substitutions, is the customer always right?
Baked Alaska has become more accessible than ever
Where are the risk-takers of yore? This is far too safe, hardly a gamble at all
Trying the best coffee in the world
Sometimes we need to remember what coffee can be, how great it can taste, the ritual around it and how much we owe to it
Natural wine and tacos on the Hungarian Riviera
Lake Balaton has transformed from Hungarian getaway to international hotspot
The rebirth of Greek wine
According to experts, wine grapes have been cultivated in Greece from about 6000 BC
Thursday
What’s behind all the buzz about non-alcoholic beer?
I tend to agree with the sentiment that if we drank alcohol for the taste, we’d be pouring non-alcoholic Maker’s Mark on our cereal
Pavlova: a dessert inspired by the Dying Swan
Where the Dying Swan is about nature and spirit terribly at odds, delicious and beautiful food literally keeps body and soul together
Margarita magnificence: a consummately customizable cocktail
Once you have this classic recipe down, it’s easy to modify to make flavored margaritas, and the sky’s the limit
Outdoor wines for the summer
We don’t do drink and appreciate wine for any practical advantage. We do it for its own sake
Monday
Iron clad: good cooking’s most essential metal
Here the ancient actually beats out the modern
Venezuela’s arepas are a godsend
The older the budare is, the better. Or so says my mom
How to make the perfect clafoutis
Difficult to pronounce. But oh-so divine and easy to make
The boozed-up beers of summer
Beer cocktails needn’t be so crass and uninteresting
The secrets of South African wine
The country makes wines that are not only great bargains, but also are delicious in their own right
Wednesday
Summer flavor pairings
How do we work out which foods go together?
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
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