To make an enticing ice water salad, use a mandoline to cut vegetables thin while still allowing for enough surface area to offer a crunchy texture, Alex Beggs writes. Adding toasted walnuts, shaved parmesan cheese and a bagna cauda dressing creates a great make-ahead party dish, Beggs writes.
Chef Dave Beran of California's Dialogue returned from a trip to Spain with the goal of re-creating the creamy Basque cheesecake he had enjoyed there. To perfect the dessert, which features clean flavors inside but a burned outer layer, he suggests maintaining an oven temperature of 450 degrees and chilling the finished product without covering it.
Erik Segelbaum of Washington's Somlyay and Liz Martinez of Detroit's Prime + Proper are among the sommeliers that Food & Wine has named the year's best. Also on the list is Jorge Riera of New York's Frenchette, who has long been a champion of natural wine.
Using whole milk and Greek yogurt to make panna cotta results in a tangy dessert that's lighter than traditional cream-based recipes, Ellie Krieger writes. The set cream also makes an ideal platform for a lightly sweetened berry sauce.
Several wine lovers recently enjoyed one of the rarest treats: A chance to taste some of the oldest Chateau Lafite Rothschild vintages during a meal in the firm's cellar. Guests enjoyed a pairing of cheese with a 1905 Lafite that boasted an estimated value of $3,000 to $4,800 per bottle.
Winemakers in Portugal mostly got away from the tradition of making wine in huge clay pots, but the practice has been revived recently. The Soares Franco family has kept the idea alive and has been making wines using the traditional method since 1986.
Australian wines are often stereotyped as either being inexpensive or very brawny, but more subtle and natural winemaking has taken hold there, Eric Asimov writes. Winemakers across the continent are also embracing a focus not just on wine but also on viticulture and natural processes, he writes.
Chinese distillery Ming River Baijiu is trying to bring the world's most popular spirit, based on its strength in China alone, into the US market, in the process overcoming some negative perceptions. "We had to spend a lot of time and money on education at the same time while trying to promote a brand," says Global Marketing Director Simon Dang.
Starbucks will begin testing new versions of its cups that are compostable and recyclable in several markets this year, and will also test a strawless lid in Canada and the US. At its annual meeting this week, the company also said it will invest $100 million in a venture capital fund to support innovation in food and retail technology and new products.
Seventy-nine percent of educators in 15 countries say students' emotional well-being is tied to their academic success, according to a survey commissioned by Microsoft and produced by The Economist's Intelligence Unit. They survey also found that data-gathering and analytics tools, as well as online games and virtual assistants, can be used by teachers to help improve students' well-being.