Food & Wine

2021 FEUDI DI SAN GREGORIO GRECO DI TUFO ($29) Such a pleasure—and often findable at less than its suggested retail price—this minerally, floral white comes from one of the Campania region’s best wineries. Feudi also has a terrific Michelin-starred restaurant on-site, should you ever be vacationing around Naples. Visit the winery, then have lunch—it’s a great day trip. 2021 G.D. VAJRA CLARÉ J.C. LANGHE NEBBIOLO ($25) Feel like a wildly drinkable red that just happens to be Nebbiolo from a top Barolo producer? I love this brilliantly crisp, juicy wine from the Vaira family. It drinks almost like Beaujolais, yet is somehow unmistakably Piedmontese. I first had it in Rome this spring and plan to drink it all summer long here in the U.S. YANGCHON CHUNGJU ($30) Chungju, or Korean rice wine, is clear and…

Take It Outside “INVITING SOMEONE TO YOUR CARNE ASADA is a gesture of love,” Bricia Lopez writes in Asada: The Art of Mexican-Style Grilling, a new cookbook cowritten with Javier Cabral. Their cover story (“Welcome to the Asada,” p. 66) is your invitation to Lopez’s Los Angeles backyard for the ultimate cookout. In her kitchen, there’s a pot of black beans slowly simmering on the stove and flap steaks marinating in the fridge. Bottles of mezcal from Matatlán, where her father was born, and Santa Catarina Minas, her current obsession, stand ready at the bar to spike a fizzy lemonade. Out on the deck, Lopez grills chicken thighs, tinged vibrant red with achiote and made sweet and sour with orange juice, over the indirect heat of banked charcoal embers, while a rhythmic…

THE PARTY SUB IS, objectively, the wackiest of all the sandwiches. We’re talking about those enormous, fills-the-entire-table, six-foot hoagies that can feed up to 20 people. The return of bar mitzvahs, baby showers, and office functions have paved the way for a party sub boom—and sandwich shops and delis are meeting that need, incorporating their distinctive personalities into novelty macro-sandwiches. The thing that makes a party sub a party sub is the extra-long bread, and baking a six-foot roll requires a big-enough oven and a whole team of bakers. “It takes a party to make a party sub roll,” explains Nora Allen, executive head baker and partner at Mel The Bakery in New York City—she has built gargantuan sandwiches at several places during her career. “You need at least three people…

IF YOU DISLIKE HAVING YOUR freezer space taken up by an automatic ice maker or precariously balanced ice cube trays, a good countertop ice maker is the solution. That’s why we researched and tested 15 popular ice makers to find the best, which can make restaurant-quality ice at the press of a button. Our testers put the machines through their paces with two tests: ice production (how long it took to make one batch of ice, how big the ice was, consistency, and pace) and noise levels (from the motor whirring to the sound of the ice dropping). Testers also took note of extra features, self-cleaning options, and water tank capacity. Read on for our favorites. BEST OVERALL IGLOO AUTOMATIC SELF-CLEANING COUNTERTOP ICE MAKER MACHINE ($300, AMAZON.COM) There are many reasons to love…

THE SUMMER I TURNED NINE YEARS OLD was the first time I visited Jamaica, a place my family still calls home more than 50 years after moving to the U.S. When I arrived, the island hadn’t changed much from when my parents left. The streetlight was a brand-new addition to the hilly parish of Hanover (where my great-grandparents lived), and even with that lone lamp, the skies were more full of stars than anything my New York City–born–and–raised eyes had ever seen. One of my strongest memories from that first trip was being introduced to crayfish (or crawfish, as it’s known in the U.S.) and peppa shrimp, packed into clear plastic bags and inevitably devoured in the car as we careened along the bumpy roads with my grandfather behind the wheel.…

EVERY TIME I CUT FRESH HERBS, I marvel at the scent. I see the same delight from dinner guests when I hand them scissors and ask them to bring me herbs from the garden while I cook. That experience often leads them to start their own herb gardens at home. Herbs are easy to grow, even for first-time gardeners, and they give you the biggest return for the smallest investment of time, effort, and cost. They can thrive in your backyard garden or in the smallest of spaces—such as in pots on a windowsill—and are fresher and more potent than anything you’ll find at a grocery store or farmers market. (A little goes a long way, too. Two teaspoons of fresh tarragon, for instance, is all you need to flavor a…