IMPROBABLY, in Romania, in the somewhat drab Black Sea city of Constanta, the owners of the pizzeria where we stopped for a snack and some wine had New York connections. It was all very convivial. But...
Author: Florence Fabricant
Name your quaff. White, red, still, sparkling, sweet or dry? We sampled them all in our tasting of wines from the Canary Islands. And as food-friendly as these well-balanced wines were, deciding exactly...
Author: Florence Fabricant
Toni Tipton-Martin shares the best recipe for Louisiana Barbecued Shrimp and how to make this New Orleans-style shrimp for Juneteenth.
Author: Parade
Beef tenderloin is called for here as it will unfailingly yield the tenderest carpaccio. It is a long, slender, tapered muscle that runs under the ribs and close to the back bone, and as such is, in a...
Author: Gabrielle Hamilton