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Confused in California

NYTimes Dining and Wine - December 24, 2019 - 5:00am
Nearing the end of his round-the-world trip, the 52 Places Traveler was confounded by the Golden State cities of Los Angeles and Santa Barbara.
Categories: Food

For a Festive Sip, Turn to Blackberry Liqueur

NYTimes Dining and Wine - December 23, 2019 - 5:11pm
This liqueur from Westchester County, N.Y., is good in place of cassis for a Kir. Or try it in a trifle.
Categories: Food

Wine Lessons From a Master

NYTimes Dining and Wine - December 23, 2019 - 3:12pm
“Wine Simple,” from Aldo Sohm, the head sommelier at Le Bernardin, offers practical basics, with step-by-step illustrations.
Categories: Food

Cookies for the Sophisticated Set

NYTimes Dining and Wine - December 23, 2019 - 2:11pm
Real Treat, a Canadian brand, has four subtle cookie flavors suitable for your next party.
Categories: Food

Eloise Can Now Take Her Tea Downtown

NYTimes Dining and Wine - December 23, 2019 - 10:58am
Afternoon tea is now available at Augustine, Keith McNally’s restaurant in the Beekman Hotel.
Categories: Food

Home Goods From Italy

NYTimes Dining and Wine - December 23, 2019 - 10:53am
The owner of Il Buco has a new space to sell tableware and home accessories from Italy.
Categories: Food

Japan Wants to Dump Nuclear Plant’s Tainted Water. Fishermen Fear the Worst.

NYTimes Dining and Wine - December 23, 2019 - 10:47am
The water from the Fukushima disaster is more radioactive than the authorities have previously publicized, raising doubts about government assurances that it will be made safe.
Categories: Food

An Unforgettable Holiday Centerpiece

NYTimes Dining and Wine - December 23, 2019 - 10:30am
An end-of-year extravagance, Gabrielle Hamilton’s whole roast suckling pig is an easily prepared, visually stunning project.
Categories: Food

Superstar Cheeses of 2019

Planet Cheese - December 22, 2019 - 11:00am

French showstopper: Tomme Brulée

What cheeses topped the charts at American cheese counters this year? For answers, I polled a few independent retailers around the country about their biggest hits of the past 12 months. I wanted to hear about newcomers that took off, sleeper hits that surpassed expectations and any under-performers that, for whatever reason, finally got traction.

Swedish newcomer: Wrångebäck

Benjamin Roberts
France 44
Minneapolis, MN

Cheese superstar: Wrångebäck
Sweden/raw cow’s milk
“We were the first retailer in the USA to stock this cheese. It went through some rejiggering a year or so ago and has returned in amazing form. Maybe it’s because there are a lot of folks with Swedish heritage here, but probably it’s because of the accessible creamy texture and touch of sweetness. It’s been consistently delicious all year and one of the easiest sells in a case packed with alpine-style cheeses.”

Mixed-milk Adarré

Joe Schwab
Truffle Cheese Shop
Denver, CO

Cheese superstar: Adarré
France/goat’s and sheep’s milk
“I think the idea of a goat and sheep mixed-milk cheese with such an approachable flavor really resonates, and everything from (affineur) Rodolphe Le Meunier is stellar. On a personal note, I have been really into the cheeses from Cultivo in Madrid. Their Mahón Semi Curado has been an incredible find.”

Soaring sales: Alpha Tolman

Laura Downey
Fairfield Cheese Shop and Greenwich Cheese Shop
Fairfield and Greenwich, CT|

Cheese superstar: Jasper Hill Farm Alpha Tolman.
Vermont/raw cow’s milk
“We have carried Alpha Tolman since Jasper Hill started making it. In the beginning, when it sat in our case next to European classics like Comté or Gruyère, customers always chose the European cheese. The flavor just did not hit them in the same way. Despite that, we persevered and continued to try to get customers on board. Then this past year, it happened. We began receiving wheels that were precisely what consumers wanted. They were savory, a bit beefy and full of brown-butter and caramelized-onion notes. Our sales are almost three times last year. It is selling as well as Challerhocker, which says a lot.”

British beauty: Kirkham’s Lancashire

The cheese customers are finally "getting": Kirkham's Lancashire
England/raw cow’s milk
Kirkham's Lancashire is everything we want to support: raw, farmstead and tied to the terroir. But it has never been an easy sell. It seems the subtleties are difficult for most Americans to appreciate, and the texture is confusing to them. That butter crumble and yogurty tang are not familiar. A few years ago, we began opening the wheels with knives as opposed to wires. This creates a better crumble and highlights the texture. We keep a hunk on top of the cheese case and sample it at room temperature. Our Fairfield customers are now asking for it, and when we offer a taste to the uninitiated, they are sold.

Tops in Texas: Flory’s Truckle

Kendall Antonelli
Austin, TX

Best seller: Milton Creamery Flory’s Truckle
Iowa/cow’s milk Cheddar

Top revenue: Nettle Meadow Kunik
New York/goat’s and cow’s milk triple-cream
“This has been in our top three for the last three years.”

New hit: Alemar Blue Earth
Minnesota/cow’s milk Brie style
“Another home run for this cheesemaker. Our mongers and customers just can't get enough.”

Widely loved: Brebirousse d’Argental

Michael Graham
C’est Cheese
Santa Barbara, CA

Cheese superstar: Tomme Brulée
France/sheep’s milk
“We brought this in a few months ago on a lark, and people got super excited about it.”

Cheese superstar: Brebirousse d’Argental
France/sheep’s milk
“Utterly addictive. Everyone loves it. It’s not too strong for people who are not quite as adventurous, and it’s not too mild for people who prefer stronger flavors.”

Categories: Food

What to Cook This Week

NYTimes Dining and Wine - December 22, 2019 - 10:30am
Eat deliciously on Christmas — and on the days leading up to it, with sesame-glazed duck legs, baked mushrooms and beans, and a breakfast feed from Melissa Clark.
Categories: Food

Our 10 Most Popular Recipes Right Now

NYTimes Dining and Wine - December 21, 2019 - 10:30am
Roasted salmon with jalapeños, flaky biscuits and more recipes.
Categories: Food

Four Breakfasts as Festive as the Season

NYTimes Dining and Wine - December 20, 2019 - 4:00pm
A showstopping Dutch baby, warming baked oatmeal, cozy baked eggs, and a classic broiled grapefruit — all are as easy as they are warming.
Categories: Food

A Bar Revered for Its Old-Fashioned Charm and Witty Murals

NYTimes Dining and Wine - December 20, 2019 - 1:55pm
Bemelmans Bar on the Upper East Side is synonymous with both timeless New York glamour and a beloved children’s book.
Categories: Food

The Chicken to Crave

NYTimes Dining and Wine - December 20, 2019 - 1:40pm
Feeling a little spent? Let Alison Roman’s skillet chicken with white beans, a one-pan shrimp scampi, and a lemony carrot soup power you through the holidays.
Categories: Food

What to Cook This Weekend

NYTimes Dining and Wine - December 20, 2019 - 10:30am
St. Lucia buns, smothered shrimp, pots de crème: Celebrate the longest night of the year with the food that comforts you.
Categories: Food

How Jimmy Neary, Irish Pub Maestro, Spends His Sundays

NYTimes Dining and Wine - December 20, 2019 - 5:00am
For more than 50 years, the charismatic restaurateur has been in business. His one day off? Christmas.
Categories: Food

Rosé Champagne Brings the Holiday Joy

NYTimes Dining and Wine - December 19, 2019 - 3:41pm
The panel recommends some fine bottles, while outlining some of the complexities of Champagne, which go far beyond the easy story told by marketers.
Categories: Food

Gadget of the Year: The Toaster Oven

NYTimes Dining and Wine - December 18, 2019 - 8:57pm
They keep getting smarter and more powerful. We compared an internet-connected toaster oven and an old-fashioned one side by side.
Categories: Food

Where the Dom Pérignon Flows Downtown

NYTimes Dining and Wine - December 18, 2019 - 3:30pm
Little Sister, which opened at the Moxy NYC East Village hotel, channels the Hamptons.
Categories: Food