Take some milk, add a little acid and give the mixture time to do its thing ― who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I’d read about, cheese making sounded like it was better suited to a chemistry lab than my tiny kitchen. That is, until I tried quark.I know. Hear the word “quark” and you may conjure up images of dancing physics particles or “Star Trek” characters. Or winding your way through “Finnegans Wake.” Any of wh

Looking for something different in terms of red wine? Try this lovely 100 percent Mencia aged in French oak from the tiny, highly regarded Algueira winery in Galicia. It tastes of blueberries and blackberries, cool forest and earth. Rich and intense, the 2007 Adega Algueira “Algueira” is reminiscent of a northern Rhone and has the acidity to hold its own against big, bold flavors.● Region: Galicia, Spain● Price: From $25 to $32● Style: Rich and full-bodied● What it goes with: Brisket, calves liv

More expatriate chefs importing culinary aesthetic to warm local receptionFor veteran chefs like Roland Hinni, the culinary landscape of Seoul has changed drastically over the past three decades. He has seen the transition of Itaewon from a bar-hopping night scene into a veritable mecca of authentic ethnic eats and hip hang-outs. He has seen a tiny clutch of expatriate chefs working in restaurants transform into a growing group of business-minded owners, helming their own establishments, putting

Need a bottle of kosher wine for the holidays? Look no further than this second vintage of Red C Sauvignon Blanc from Covenant Wines. Made with fruit from the Dry Creek Valley’s Allan Nelson Vineyard, this is a beautiful example of Sonoma Sauvignon Blanc. Jeff Morgan just let the natural yeasts do their thing, and the 2011 Red C is grassy with ripe golden fruit tempered by a bright thread of acidity and an appealing minerality.● Price: About $22● Style: Crisp and nuanced● What it goes with: Smok

Sogalbigui is a dish of beef ribs that are pre-marinated with soy sauce seasoning, then grilled over a charcoal fire. This is a favorite dish for many Koreans. Sogalbigui may have originated from maejeok which was a method of barbecuing skewered pre-seasoned beef over a charcoal fire. Ingredients● 4 ea beef short ribs on the bone ● minced garlic, 1/8 tsp ground black pepper, 1/2 tbsp sesame salt, 1 tbsp sesame oil ● 1 tbsp edible oil, 1 tbsp pine nuts ● seasoning (1): 40 g pear juice, 1 tbsp ref

The Henry Ford Museum is readying a sold-out dinner for 400 as it opens “Titanic: The Artifact Exhibition,” which begins a long run in Dearborn, Mich., on March 31. In Royal Oak, Mich., a Titanic dinner will kick off the Stagecrafters’ production of “Titanic: The Musical.”The Kirby House, a bed-and-breakfast in Saugatuck, will put on its annual Titanic dinner, and in Alma, the public library will be turned into a ship’s dining hall for a buffet-style affair for 125.Titanic enthusiast David McMac

Seasoned chef’s hotspot attracting crowds with good food in picturesque settingIt is hard for a restaurant to get everything perfect. In an ideal world, decor, food (from savory to sweet), service, pricing and surroundings would all blend seamlessly together to create the ultimate dining experience. Alas, in reality, that is no easy feat.Newly minted hotspot Cuisson82, however, comes pretty close to it. Given its idyllic location near Yangjae Stream, its rustic French fare and well-mannered staf

Korean music mogul Park Jin-young has become an owner of a Korean barbecue restaurant in New York, featuring a special grill that he invented. Park, CEO and founder of JYP Entertainment, a major K-pop record label and management company in Korea, held a press meeting in New York on Monday announcing

Where to go for good Korean food, sweets and teaNo doubt, some readers are in town for the 2012 Seoul Nuclear Security Summit at COEX in Samseong-dong, Seoul. While here, sampling the food is a must, especially for those who are here for the long haul. Be the stay temporary or permanent, it would be a shame to waste this opportunity to taste authentic hansik. For those looking for some delicious Korean grub, drinks and desserts, here are some places worth a visit. Pyeongyang Myeon OkNaengmyeon i

Global leaders attending the Seoul Nuclear Security Summit will be served luncheons and dinners prepared with the delicacies of the spring season by the country’s top chefs.“Spring of Korea” will feature four-course Western meals both for the dinner on March 26 and the luncheon on March 27 at the COEX Convention Center, where the summit meetings take place. A farewell dinner hosted by President Lee Myung-bak and First Lady Kim Yoon-ok will be held at The Hotel Shilla in Jangchung-dong, central S

A fascinating beauty from Portugal’s Douro, the 2009 Quinta do Crasto reserve comes from old vines (average age 70) and 25 to 30 different grapes. In other words, it’s a field blend, hand-harvested from the steeply canted vineyards along the Douro River. Soft and elegant and tasting of red plums and blueberries, this is a wine to serve with something substantial, the better to savor the wine’s nuances.● Region: Douro, Portugal● Price: About $37 to $40● Style: Rich and full-bodied● What it goes w

David Fenton’s kung pao chicken was always followed by a disappointment. He would unwrap the fortune cookie and sigh at the mindless drivel written on the slip of paper tucked inside. Even tacking on the words “in bed” to his fortune gave him little pleasure.So, more than a century after San Francisco conceived this quaint Chinese-restaurant tradition, Fenton launched his own, fearless fortune cookie company ― iLLFortune ― in Union City, Calif., and began stuffing boldly wicked fortunes in the t

Minari ganghoe is a dish of pressed meat, red pepper and egg white and yolk garnish tied into bundles with blanched minari (Korean watercress). It is served with a vinegar and red pepper paste sauce. Minari ganghoe has a beautiful presentation. It best served in the spring when the minari is new and tender.Ingredients120g beef (top round), 6 cups water 50g watercress (minari), 3 cups water, 1/2 tbsp salt 1/2 a red pepper 2 eggs1 tbsp oil Vinegar and red pepper paste sauce: 2 tbsp red pepper past