From American whiskey and Mexican tequila to Caribbean rums, bartenders are witnessing the reburth of world classics.
Interview with Sierra Club representative on the environment and reproductive health.
If you zig and then zag off Bowery onto Rivington Street, you’ll happen upon a pavement path that you could easily mistake for a delivery driveway, or miss entirely in a single long blink. But if you turn your head for just the right slip of a second as you pass by, the sight at the end of what’s called Freeman Alley would surely make you stop.
How to make 8 great espresso drinks like a pro.
Three hot, new wine shops and their unique neighborhood offerings.
What's cooking in 2014? Here are my 8 cookbook and drink book predictions for the year.
Think outside the bottle with these 18 alt-grape suggestions to expand your budding oenophile horizons!
Brooklynites give Hudson Valley wine a chance.
Making whisky in Islay, Scotland.
The haunting history and current love affair with the Cuba Libre cocktail.
18 alternative grapes to expand your wine horizons!
Got a craving to stomp through new-to-you nabes with great food traditions? Check out these 5 great foodies tours.
Red before Labor Day? We say yes -- especially if it's BBQ-friendly tempranillo!
Cheese, glorious cheese in Carroll Gardens, Brooklyn.
Rich in history, the old-fashioned hot toddy gets a modern makeover by mixologists this holiday season.
Never been to Staten Island beyond a free round-trip boat ride on the ferry or driving through to get to 95? Step into St. George and check out the eclectic eats this funky little neighborhood has to offer.
Long the domain of snifter-swirling old-timers and hard-partying rappers, Cognac has been adopted by a new clique: bartenders who are using it to create fresh spins on classic cocktails.
What about the other bubbly? For suds-loving brides and grooms, why not make your favorite beer part of the fun?
What to eat, drink, see, and do in Santa Fe right now.
Where to find elbow room and a decent drink price...
What's it like to harvest grapes in 13-degree weather? Very, very cold -- but it makes for some pretty delicious wine...
Some of the best morning meals have international flavors -- check out this listing of great, unique spots from coast to coast and what they're serving up in the A.M.
Chef Rick Moonen knows a thing or two about the what lies beneath. Here, he anchors with Toque for a few poignant questionsâ€“and honest answersâ€“about the state of sea life today.
Feature article on Who's Positive? and their 30-city bus-tour blitz encouraging sexually active teens to get tested for HIV.
What's the riskiest thing a teenager can do? The answer might surprise you.
Great pizza-pie purveyers close to your fave museums in NYC.
Don't let your experiences cooking with wine be a mere flash in the pan -- follow the advice of these winemaker/chefs.
What Cognac is (and why it's so popular)...
Long Island’s less-posh fork harvests much more than potatoes and corn these days. Its 30-plus vineyards and Slow Food–minded dining scene offers a tasty alternative to the Hamptons.
The U.S. is the number-one export for Ireland's soft and lovely whiskies - but what makes Irish whiskey Irish?
City island-hopping story focusing on great getaways for parents and kids right in the 5 boroughs.
It isn't just a versatile, easy-sipping white wine-it's the improbably ideal pairing for grilling season.
Travel piece about the American Whiskey Trail.
What Cognac is (and why it's so popular)...
Run-down of East Coast native fish, when to buy them, and how to cook 'em.
Could airport food make you actually wish for a delay? In La Guardia, maybe so...
Can stomping and pressing grapes connect a woman to her long-deceased grandfather and a country she's never lived in? Connecting to a family's roots through winemaking.
When it comes to organic pasta, there are nearly as many flour bases as there are noodle shapes—semolina pappardelle, whole-wheat fusilli, spinach fettuccine. You could eat a different organic pasta dish every night of the week for a month and not suffer a single repeat. Here, a taste-test to help you twirl your way through the plethora of choices at the grocery store.
Exploirng the twists and turns beneath the Chelsea Market where the city’s most avid wine collectors store their treasured bottles.
Lemon verbena syrup, beer, and fresh lemons makes for one cool ade.
This summer, bag the arduous picnic prep and pick up a ready-packed basket from a gourmet chef.
How to get a little adventure (and exercise) while swirling and sipping in Sonoma.
Article in Women for WineSense newsletter on great, inexpensive Champagne alternatives for Valentine's Day.
Hops in your vodka? Hops in your whiskey? That and so much more...
Inside the shady, civilized world of the modern speakeasy.
The history and allure of one of America's earliest elixers.
Spiced cranberry. Licorice nectarine. Pear. Mexican chocolate.
No, these arenâ€™t the eclectic delights of a particularly creative ice cream parlor, or perhaps the fantastical names given to nail polish or lipstick -- they are the flavors of artisanal bitters, and they're coming to a cocktail near you.
After 60 years on Bleecker Street, these butchering brothers still cut everything -- except corners.
Chef Alex Raij’s anchovy addiction lured her to the Spanish seaside and a century-old cannery -- I followed her there and this is what happened...
Ann Tuennerman once ran a dog-biscuit bakery. Now her conference on cocktails attracts thousands of bartenders and revelers every year
A flush parent's guide to finding services to take care of all your kid's needs.
Profile on 50-year-old Brooklyn classic, D. Coluccio & Sons food shop.
Seven great tips to getting the most out of your local farmers' market.
Ghostwriter for a book on women in the wine industry.
"Drinks like the Grasshopper don't disappear," Paul Gustings says over the phone one recent afternoon. "But they do kind of stay in the background until someone says, 'Oh, you know what? My parents drank those!' or, 'I had one I-don't-know-how-long ago. I'll have one now!' ...
Nearly 240 years later, Virginia has finally become Jefferson’s land of the free-run, home of the grape.
A Brooklyn winemaker wants you to drink deeply from the local well.
A tiny knife shop in the Midwest stays sharp after more than 100 years.
Former deli owner turned apron designer makes 50s style aprons (almost) the hottest item in the kitchen.
A winery in Red Hook--yes, Red Hook--proves you can make it anywhere.
Think pink at your wedding reception with these great rose wines.
These mouthwatering, mobile meal purveyors make eating on the go an upscale dining experience.
Reviews of five great Brooklyn eateries.
A wine shop grows in Fort Greene...
Mom-and-pop ice cream company feels the freezer burn from Staten Islanders over controversial ice cream flavor.
Restaurant review of Staten Island sushi spot.
Sept. 13 is International Chocolate Day, so it's a great time to reflect on chocolate trends.
Three NYC chefs boldly update a classic cuisine.
So much great Long Island wine, so little time! Narrow it down with my 3-day drink and eat itinerary in Edible Manhattan.
Can wine survive climate change?
The family of adventurers at Osprey's Dominion winery builds something big.
An essay on the allure of the Rusty Nail.
Red before Labor Day? Yezindeed!
Temporary cafés are delivering great coffee to the people, one vacant space at a time.
Touring the Hudson River Valley's best vines.
Momentos don't have to be disposable kitsch...
Whisky is more than a pleasant picnic drink. Six recipes for a whisky-based al fresco menu; wait till you see what's in the fried chicken!
What's the difference between bourbon and whiskey?
Do stars make good sippers?
If Lisa Laird could climb upon the shoulders of the nine generations–and 230 or so years–of Lairds before her in Scobeyville, New Jersey, she could likely see all the way to Scotland where her great-great-great-great-great-great-great-grandfather, William Laird, hailed and hauled off for a different life in the New World in 1678. But as the ninth generation to head up Laird & Company, distillers of American apple brandy—aka applejack–and the oldest commercially operating distillery in America, she’s a little more interested in looking forward than looking back these days.
A look at Corey Creek's 2007 Gewurztraminer
Eco-friendly chefs take eating well to a whole new level -- a look at 10 chefs from across the country and how they're keeping things green and great on the plate. [Story is available on Plenty website from the In-Depth archives, March.]
They accumulate, they collect, they stow, they stash. You might even say they obsess. But even when the desire to acquire overcomes the space in a place, these four vinophiles don’t let a little square footage stand in the way of a great love affair.
A tequila-phobic writer becomes a convert.
What's the difference between a slow cooker and Crock Pot? Are all of them created equal? And can you really cook a cake in one? Michele Scicolone answered these questions, and more, when we chatted for Fox...
Can't afford the greatest of the great wines? Consider their stunning second-label siblings.
The Indiana capital has a booming indie-music scene, with intimate rock clubs that might just make more noise than the city’s famous racetrack.
Five superior sparklers for a locapour-loving celebration.
Interview with La Garagista and hybrid grape devotee, Deirdre Heekin.
Great wine in the Lone Star state? You bet your cowboy boots.
Want to find the hottest meal in town? Look underground. Stunning locations, beautiful presentation and exceptional ingredients are all part of the supper club experience.
An urban winery givew New Yorkers reasons to savor the region.
A novelist-turned-knifemaker grinds out a living.
Feature piece on the sister burlesque dancing act The Pontani Sisters.
Interview with celebrity chef Tony Bourdain on his new book, his hatred of the raw food movement, and how good cooking instruction is a combination of both slap and tickle.
Bored of ho-hum cocktail garnishes? Try preserving your own.
Three-page feature piece on sake.
When the mercury makes its annual sweaty climb, it's time to stop and smell the rosés.
An accepted but unpublished feature piece for the Dining In/Dining Out NYTimes food section.
Interview with Elite founder John Casablancas and his plan to bring back the era of the supermodel.
Fetzer's sustainable/organic/biodynamic wine program and eco-friendly practices. Part of a 2-month blog series for Plenty magazine's Eco Eats section.
Reviews of DuMont (Best Garden), Empire Diner (Best Diner), and Joe, The Art of Coffee (Best Non-Chain Coffee Purveyor)
More than just a country-music mecca, the Tennessee capital also has an electric food scene powered by one of the nation’s oldest farmers' markets.
When Rohini Dey got a bad review in the New York Times, she didn't lie down -- she climbed a mountain.
Does eco-friendly ice cream lick the non-organic competition? Before you put the cherry on your sundae, check out this earth-conscious round-up.
For New Orleans chef John Besh, the giving season lasts all year 'round.
At Sara Jenkins' Porchetta, the simple roast pork sandwich comes condiment-free, and that's just the way we like it.
Can your average, work-a-day wine-o-phile buy bottles at auction, or will your wallet get crushed under the gavel?
NY wine takes on the Big Apple.
How does Long Island wine measure up against the rest of the world's vino? NY's own version of the Judgment of Paris shows promising results.
By now, we’re all well versed in the notion of farm-to-table and the bounty of farm-fresh products available at the local green market. But hottest trend in uber-locavorism just might be underfoot—literally.
Think park-to-table, or curbside-to-table, or, heck, even crack-in-the-sidewalk to table. It’s called foraging – and there’s a pigweed or a lamb’s quarter or a ginkgo nut just waiting to show up on your Thanksgiving table this year.
A chat with Melissa Cookston, three-time whole-hog BBQ Champ, to find out what it takes to be the world's best pitmaster.
Article on the NOLA's film industry in the aftermath of Hurricane Katrina.
From old standards to new innovations, here are a few Crescent City dishes that keep this cityâ€™s flavor going strong.
Once a staple of peasant cooking, variety meats are becoming the heart of high-end cuisine. Includes interviews with chef Michael White of NYC's Alto and L'Impero and chef Chris Cosantino of San Fran's Incanto.
Long Island's oldest familly-owned winery keeps it real.
Interviews/profiles on celebrity chefs such as Scott Conant, Mario Batali, Cesare Casella, Michael Chiarello, Martha Stewart, Marc Meyer, etc. Overviews of Shibuya, Public, Sushi Samba, Casa Vega, Uncle Jack's, The Lodge, Meson G, Melisse, and Joe's Stone Crab. Also adapted chef recipes for articles.
DAMN THE PURISTSâ€”DONâ€™T FEEL COMPELLED TO SIP IT NEAT. A NEW WAVE OF
MIXED DRINKS MAKE THE MOST OF SCOTTISH WHISKYâ€™S COMPLEX FLAVORS.
State supermarkets lobby for a glass half full, but legislators put a cork in it.