lsanderson | Food! Glorious Food! -- The New Year is Icummen In Edition (Reply)

By KIM SEVERSON
Recipes: Purple Hull Peas and Mustard Greens in Smoky Potlikker | Thin and Crispy Cornbread | More New Year’s Dishes

Chilaquiles to Welcome the New Year

Recipes for Health
By MARTHA ROSE SHULMAN
Recipes: Green Chilaquiles With Eggs

A New Day of the Buttered Bread Has Dawned

City Kitchen
By DAVID TANIS
Recipes: Irish Brown Soda Bread | Barmbrack (Irish Sweet Bread)

A New Chapter for Saffron

By ELAINE SCIOLINO

Picking the Best in Bean-to-Bar Chocolate
By PETE WELLS

A Layer Cake Gets a Surge From Cardamom
Video
A Good Appetite
By MELISSA CLARK
Recipes: Cardamom Cream Cake

The Best Roast Chickens
By SAM SIFTON

The Year of Champagnes You’ve Never Heard Of
The Pour
By ERIC ASIMOV

Here are a few small Champagne producers well worth seeking out.

Éric Rodez Exceptional Champagnes from the Ambonnay area. (AP Wine Imports, New York)

Guillaume Sergent A new producer with lovely, elegant Champagnes. (A Daniel Johnnes Selection/Skurnik Wines, New York)

Suenen Another new producer making savory, sleek Champagnes. (A Transatlantic Bubbles Selection/Classic Wines, Stamford, Conn.)

CONTINUE READING THE MAIN STORY
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COMMENTS
J. L. Vergnon Creamy, rich Champagnes that are balanced and elegant. (Weygandt-Metzler, Unionville, Pa.)

Veuve Fourny & Fils Beautifully detailed Champagnes of great finesse. (Kermit Lynch Wine Merchant, Berkeley, Calif.)

Bourgeois-Diaz Rustic Champagnes, yet alive and full of energy. (A Vinotas Selection/Fruit of the Vines, Long Island City, N.Y.)

Baijiu, the National Drink of China, Heads West
By CLAY RISEN

Sam Anderson, the head bartender at Mission Chinese Food in New York, was sitting on a panel of mixologists last spring when the conversation turned to baijiu, the national drink of China.

By volume, baijiu (bye-ZHO), a clear liquor made primarily from sorghum and rice and aged in terra-cotta barrels, is the most widely consumed spirit in the world. But for many non-Chinese drinkers, it is also the most challenging, its aroma variously described as resembling stinky cheese, anise, pineapples, musk and gasoline.