Lifestyle Stories from March 10, 2026 (Change date)
-
Trying to save money on wine? Rethink the second-cheapest bottle.Mar 10, 2026 5:17 am - Many people have long approached wine lists in an identical way: They reflexively order the second-least-expensive glass or bottle. It’s easy to understand why this strategy has generations of adherents, but do those second-from-the-bottom selections actually offer reliable value?
-
Is gastronomy art? Some Denmark chefs says yes and are seeking official recognitionMar 10, 2026 5:15 am - Once known for bacon, herring, and rye bread, Denmark’s cuisine has been in ascendancy since 2003 when René Redzepi’s Noma first burst onto the scene, preaching a “New Nordic” philosophy that celebrated foraging, fermenting and Scandinavia’s seasonal larder. Emboldened by the success of the New Nordic movement, Denmark's Michelin-starred restaurants are now asking a new question: Can gastronomy be art?
-
Can Salisbury steak get fancy? This warming spice blend is the key.Mar 10, 2026 5:01 am - This twist on traditional Salisbury steak features ground beef seasoned with sage and berbere, a fragrant Ethiopian spice blend. The recipe comes from the cookbook “We Fancy” by Jerrelle Guy, who writes that the updates “add some elegance and life without losing the integrity of the original dish.”
-
The secret to this Ukrainian soup? It’s all in the sauerkrautMar 10, 2026 4:56 am - Adding fermented vegetables to the first course of a meal is common in Ukrainian cuisine, and one of the most popular pickled-vegetable dishes is sauerkraut soup. It might sound a little odd, but trust me — it’s breathtaking.
Showing 1-4 of 4