A parting salute to the swizzle stick
Alone or in company, a good swizzle stick encourages deliberateness
Food and Drink
Sunday
How to become a ‘salad freak’
I’ve always aspired to be the kind of woman who can ‘just toss something together,’ making a light, fresh, delicious dish with ease
What to do when you only have modest wine on hand for a decorous guest
Horace knew what to do: apprise him frankly of what to expect and drop a hopeful hint
The quest for child-free dining
Banning children from restaurants is something that pops up every few years, like the Olympics or a cicada infestation
Thursday
Making a home through food
Iranian-born, Atlanta-based restaurateur Forough Vakili embodies the American dream
Surviving the summer with no-bake desserts
I’ve always been intrigued by this genre of dessert recipe, which involves a vast spectrum of quality
Lucien, the best bar in New York for writers
Establishments where writers and reporters liked to drink hold for me a privileged position
In praise of burnt Basque cheesecake
This dish possesses unpretentious authenticity
The trouble with food porn
Cooking is craft, not art, and food porn disorders our senses
The Loire Valley is the place for bargain hunters
The Loire is home to a handful of varietals, from Melon de Bourgogne, the grape of Muscadet, to Sauvignon Blanc in Sancerre
Sunday
Don’t spare us the asparagus
Harvested early, it is the most appropriate of springtime accompaniments
Friday
The wonder and mystery of Mexican cooking
Trying to recreate my childhood favorites in Britain is pointless
Wednesday
Cost-cutting in the kitchen with Budget Bytes
Each recipe calculates the cost of ingredients per serving, down to the penny
Friday
McSorley’s Old Ale House resists restoration
The pub has Ireland, and the Irish experience in America, in its DNA
Wednesday
The art of Georgian toasting
In Georgia, raising a glass is an essential ritual of the supra, their ancient tradition of the feast
Sunday
How to wine and dine
Wine is only a condiment if your host has blundered in his choice
Monday
Jimmy Kelly’s Steakhouse keeps a simple, good thing going
The Nashville restaurant has been in operation without interruption and under the same family ownership for eighty-nine years
Crossing the border for margaritas at La Roca
The mere fact it is on that liminal, edgy, Mexico-American borderland adds a definite frisson
German philosophy and German wine: a sumptuous pairing
The Cusanusstift motto is ‘drink wine and do good’ — what’s not to like?
Wednesday
A salt for all seasons
We need the white stuff to live — and eat well
