From a sparkling rosé to a surprising spritzer, the best canned wines for picnic days ahead Do you recall the summer of 2021? It was, in some ways, a simpler time — Taylor Swift’s new album was good; Succession was still on TV — and yet the moment carried with it a lingering whiff of pandemic curses, plus much lingering angst and uncertainty over where we might go next as a society. Would everyone continue buying stuff online instead of going out? (Sort of, yes.) Would restaurants remain insistent on forcing me to order food by QR code? (Sort of, yes.) And most prescient of all for our purpos ..read more

Allie Sullberg We asked chefs how they stay safe in the kitchen, and what to do — and not to do — in case of emergencies I didn’t always keep burn cream in the kitchen. For the longest time it was in the bathroom, with the bandages and ibuprofen and Pepto Bismol. But it turns out that the kitchen is where I’m most likely to get burned in my house, whether it’s from touching a cast-iron skillet I forgot was still hot, getting splattered with frying oil, or hitting the side of the oven with my arm. What use was the cream on the other side of my apartment? It now lives on the open shelf next to t ..read more

Evi Abeler You can now finally make your very own Pink Cake irl There are few video games that have developed the kind of loyal, deeply devoted fan base of Stardew Valley. Released in 2016 by ConcernedApe, the cozy farm simulator game is widely considered to be among the best in that genre, and players spend countless hours growing vegetables, raising cows and sheep, fishing for rare specimens, mining minerals, and generally tending their in-game farms. Considering that both raising food and cooking are such a big part of the game, it’s perhaps not surprising that Stardew Valley, which boasts ..read more

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Now you can fill up an empty Graza bottle with more Graza. | Graza The brand just launched refill cans of its TikTok-famous olive oil I have a confession: When that neon green nib of Graza pops into one of my cooking videos, despite my attempts to not get it in frame, it’s not always Graza coming out. More likely, it’s another brand of olive oil, which I’ve bought in bulk and then poured into the Graza bottle. I’m definitely not the only one to do this: In the privacy of DMs, other cooks have shared similar. The way I see it, it is as silly to toss a good bottle as it is to refill it with Graz ..read more

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Brooklyn chef Mehreen Karim invites comfort with a chicken korma potpie After appearing on the second season of Next Level Chef, Mehreen Karim has been on the pop-up circuit in Brooklyn with events and residencies at Winona’s, Sami & Susu, Farm to People and, currently, Little Egg. At these events, many of her dishes draw on South Asian and Southeast Asian influences, like steak au poivre with tamarind and chaat masala corn ribs. To stretch a single rotisserie chicken into something that can feed a crowd, Karim opts for potpie and draws on Bengali chicken korma as inspiration for her fill ..read more

Are you a silver, reposado, or an añejo kind of drinker? These 20 recommended bottles can help you decide. Tequila is unique in its versatility. Open-air fermented blancos can have the wild essences of mezcal, while extra añejos are smooth and as pleasing as sweet, woody XO cognacs. But tequila is an often-misunderstood spirit in the United States, despite the fact that a staggering 80 percent of the tequila from Mexico’s five tequila-producing regions is sold and consumed in the U.S. In fact, stateside bars have larger selections of regional mezcal made with agave tequilana variedad azul (or ..read more

Lily Fossett Homemade seafood stock is easier than you think, as long as you follow a few simple rules As someone who lives in a small town with an actual working fish dock, I’ve been expanding my seafood repertoire. After mastering seasonal monkfish and oyster shucking, I wanted to try something more challenging, but also sustainable. So I set my sights on homemade seafood stock. As anyone who has made their own stock knows, it’s miles tastier than bouillon or boxed versions. It also uses all the parts of the animal, something that Renee Toupounce, the chef of the Oyster Club in Mystic, Conne ..read more

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