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1 week ago | 
foodandwine.com | Nils Bernstein
Few hunks of meat scream “holiday” like a burnished ham that glistens with a flavorful glaze. It’s no wonder why it’s the centerpiece of so many tables for Easter and other celebrations. Most people love ham, and it’s hard to mess up. Since most hams are pre-cooked, you don’t have to worry about precise cooking times or dried-out meat. In fact, the most complicated part about making ham may be how to select one at the grocery store or butcher. Here’s a guide to choose the right ham for your feast.
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1 week ago | 
msn.com | Nils Bernstein
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2 weeks ago | 
foodandwine.com | Nils Bernstein
Photo: Food & Wine / Getty Images This time of year, you might see fresh morel mushrooms pop up at farmers markets and on restaurant menus. But what exactly are these funky-looking fungi? Morels are wild mushrooms with distinctive ridged caps that resemble honeycombs. They comprise a range of species that taxonomists have argued over ever since Christiaan Hendrik Persoon classified Morchella esculenta (the yellow morel, or common morel) in 1794.
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3 weeks ago | 
foodandwine.com | Nils Bernstein
Photo: Food & Wine / Getty Images The allium family, which includes vegetables like onions, garlic, and leeks, is a foundation of virtually every cuisine. Though less common than bulb onions, chives and green onions can pull double duty, combining onions’ pungency with herbs’ delicacy. Here’s how to use either to enhance your springtime cooking. Key takeawaysGreen onions and chives both belong to the allium family and have an oniony, lightly herbal flavor.
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1 month ago | 
wineenthusiast.com | Nils Bernstein
Top Puerto Escondido, on the Oaxacan coast, has emerged as one of Mexico’s hottest travel destinations. In recent years, a wide variety of design-driven boutique hotels has opened along a seemingly endless coastline, drawing artists, celebs and influencers in equal measure. Accordingly, a spirited culinary scene has emerged as well, reimagining the region’s traditions and ingredients with a global perspective.
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2 months ago | 
wineenthusiast.com | Nils Bernstein
When Mark Miller opened Santa Fe’s Coyote Café in 1987, it essentially pioneered the idea of Modern Southwestern cuisine by showcasing native ingredients and techniques in a fine dining context. The arrival last November of Executive Chef Travis Limoge—who had been operating a 20-seat restaurant on the Oaxacan coast working with just one farm and one fisherman—brings it back to its roots, with Limoge showing that local, organic, sustainable and regenerative practices can work on a larger scale.
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2 months ago | 
newwinereview.com | Susannah Skiver Barton |Jason Wilson |Nils Bernstein
February is typically a slow season for new whiskey releases, but there are still a few noteworthy bottles to keep an eye on, hailing from Kentucky, Colorado, and Indiana. There’s an American single malt of advanced age, and a single-barrel bourbon that’s even older—both pretty spendy. Also on the high end: Woodford Reserve’s full-size bottles of Double Double Oaked, available for the first time nationwide.
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2 months ago | 
newwinereview.com | Nils Bernstein |Jason Wilson |Susannah Skiver Barton
In the world of wine, the idea of age-worthiness and astronomic price has sadly become conflated. A few months ago, I wrote a plaintive essay against the idea of wine collecting as an “investment,” fueled by predictions from critics on pricey bottles from certain regions and producers that will presumably increase in value as the years roll on. I made the case that there’s something intangible, ineffable about aging wine.
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2 months ago | 
newwinereview.com | Nils Bernstein |Jason Wilson |Susannah Skiver Barton
It’s the country’s second-largest wine producing state, but there are a lot of mixed messages out there about Washington wine.On one hand, it’s known for corpulent collectors’ reds like Cayuse, Leonetti, and Quilceda Creek; on the other, for everyday sippers from Chateau Ste. Michelle, and Columbia Crest. Cab and Riesling dominate the market but canny connoisseurs will want to seek out Rhône varieties and Sauvignon Blanc.
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Dec 3, 2024 | 
wineenthusiast.com | Nils Bernstein
These spicy-sweet-salty-smoky slabs of porky goodness are inspired by the thick-cut grilled bacon strips served as an appetizer at legendary Brooklyn steakhouse Peter Luger. IngredientsServes 6 to 8 2 pounds slab bacon, sliced by your butcher 3⁄8″ thick 6 tablespoons maple syrup 3 tablespoons sambal oelek (or other thick hot chili sauce) Step 1 Heat oven to 400°F. Cover a sheet pan with foil or parchment and set a wire baking rack inside.
