International Wine News

The Minimalist: Fresh Start for a New Year? Let’s Begin in the Kitchen

2009-01-07T01:47:53Z

While stocking up on ingredients to help you cook quickly, you might clear out a bit of the detritus that’s cluttering your shelves. Read More......(read more)

Saving a Squirrel by Eating One

2009-01-07T01:45:36Z

Lately, a new meat is gracing the British table: Squirrel is selling as fast as gamekeepers and hunters can bring it in. Read More......(read more)

Food Stuff: A Cocktail Hour in Sobering Times Need Not Be Dull

2009-01-07T01:29:11Z

Poured over ice or into a crystal flute, Golden Star White Jasmine Sparkling Tea can carry the cocktail hour with grace and charm. Read More......(read more)

$25 and Under: A Neighborhood Feel Despite Its Pedigree

2009-01-07T01:28:10Z

Five Leaves, in Greenpoint, Brooklyn, could get by on looks alone, but the kitchen turns out unexpectedly refined Australian comfort food. Read More......(read more)

Restaurants: Off the Avenue, Virtue Gets a Sexy Dress

2009-01-07T01:26:55Z

Rouge Tomate, which has more than 200 seats, falters somewhat in its quest for gastrointestinal feng shui. Read More......(read more)

Food Stuff: Just Add Butter, Cheese or Salmon

2009-01-07T01:06:12Z

Mild cheeses and smoked salmon are other worthwhile toppings for tender crackers made in Northern Ireland. Read More......(read more)

Food Stuff: However You Say It, You Won’t Make a Mistake

2009-01-07T01:04:37Z

Dousoeur de Paris Patisserie Salon is an elegant little bakery that Corine Fina and Diane Cepeda, Parisian twins, have opened in Clinton. Read More......(read more)

The Pour: No Vacation for the Taste Buds

2009-01-07T00:58:10Z

Wines to enliven a vacation. Read More......(read more)

Diner's Journal: Patois to Close

2009-01-07T00:57:55Z

Patois, the Smith Street pioneer, is closing. Read More......(read more)

Bitten: Roast Chicken: It Seems So Simple

2009-01-07T00:57:39Z

This week, Emily Weinstein roasts a whole chicken by the book. Read More......(read more)

A Good Appetite: Fish and Eggs: It’s What’s for Breakfast

2009-01-07T00:43:37Z

Baked eggs with flounder fillets make a delicious breakfast and the dish is interesting enough to even break out for dinner. Read More......(read more)

Drop in Private Parties Hurts Restaurants

2009-01-06T23:54:18Z

With little to celebrate toward the end of last year, many companies canceled parties, postponed them, or shifted from elaborate dinners to just cocktails or lunch. Read More......(read more)

From Asia, Rapture in a Bowl

2009-01-06T23:53:00Z

The rich, spicy chicken noodle soups that are so popular throughout Southeast Asia go by many names, including curry laksa, curry mee, la sa ga and khao poon. Read More......(read more)

At the Stove, a Dash of Science, a Pinch of Folklore

2009-01-06T16:22:59Z

Shirley O. Corriher, a biochemist turned folksy food scientist, helps answer some kitchen curiosities. Read More......(read more)

Well: Bugs in Your Food

2009-01-05T20:48:12Z

Food labels must specify if a product contains cochineal extract or carmine, but it doesn't have to say it comes from a bug. Read More......(read more)