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6 days ago | 
msn.com | Nils Bernstein
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6 days ago | 
foodandwine.com | Nils Bernstein
Credit: StephenBridger / Getty Images Strawberries’ arrival not only marks the beginning of berry season, but the first of the summer fruits. That wafting floral scent at the farmers market or grocery store heralds the abundance to come. But there’s a catch. Because these fruits don’t ripen once picked and can be easily damaged, most strawberries sold in grocery stores are either underripe or beginning to decay. How to find the best ones?
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2 weeks ago | 
msn.com | Nils Bernstein
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2 weeks ago | 
foodandwine.com | Nils Bernstein
Photo: Food & Wine / Getty Images If you’re investing in top-quality cheese, you’ll want to keep it fresh for as long as possible. But what exactly does that mean? “My aim is to prevent the cold air in the fridge from drying up the surface of the cheese, while preventing molds and yeasts from other foods [from establishing] themselves on my cheese,” says Carlos Yescas, an award-winning cheese expert and author. “I also want to prevent the spread of molds between cheeses.
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3 weeks 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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3 weeks ago | 
msn.com | Nils Bernstein
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1 month 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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1 month 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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2 months 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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Feb 4, 2025 | 
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.
