It’s easy to detect the hand of consulting winemaker Dominique Lafon in this lush Pinot from Evening Land vineyard in Oregon’s Willamette Valley. The 2010’s ripe fruit, silken texture and underlying minerality channel a Burgundian elegance. Evening Land’s Pinot is a terrific food wine ― perfect with the holiday turkey or roast beef, with comforting stews and braised dishes.A wonderful buy for the quality.● Region: Willamette Valley, Ore.● Price: About $25● Style: Soft and lush● What it goes with

Traditional Korean medicine used in fragrant, health-conscious brewsMany acquainted with traditional Korean medicine tend to associate it with herbal remedies, brewed over long periods of time into generally bitter preparations.Children prescribed those concoctions often resort to all manner of tactics to mask that overpowering taste, using bottles of soda to chase them down, sugar by the spoonful or simply pinching their noses and gulping it down as quickly as possible. Only upon reaching adult

I’m loving this Cotes-du-Rhone Villages from a vineyard next door to the domaine’s Chateauneuf-du Pape vines in Courthezon. No simple red, Domaine de la Janasse’s cuvee “Terre d’Argile” is a blend of 55 percent Grenache with lesser amounts of Syrah, Carignan, Cinsault and Mourvedre. The scents of dark berries, earth and something wild and smoky are all right there. The color is intense, the flavors rich and deep. A beautiful bottle for wood-grilled or roasted meats, a burger or a pastrami sandwi

Jatjuk is a porridge made of skinned and finely ground pine nuts and non-glutinous rice. Jatjuk is sweet and soft. It was enjoyed by kings in the royal court in olden days, and is enjoyed by men and women of all ages today. Pine nuts have a lot of protein and unsaturated fatty acids. Therefore, they are ranked top among whole nuts. Ingredients ● 1 cup non-glutinous rice, 1 1/2 cups water ● 3/4 cups pine nuts, 1/2 cup water ● 4 cups water, 1 tsp salt1. Wash the rice and soak in water for 2 hours,

NEW YORK (AP) ― David Chang is not your typical celebrity chef. He has no television show, and most people outside the world of avid New York foodies would not have a clue who he was if they came across him on the street, an unassuming if intense-looking, 30-ish guy in a backward baseball cap.But to those who worship the steamed pork buns at his Momofuku Noodle Bar or the rotisserie duck at momofuku ssam Bar, or compete in the fiendish online lottery for one of 12 seats at the high-end Momofuku

Korean snacks straight off the griddle at Gwangjang Market’s food bazaarA buoyant air of camaraderie pervades Gwangjang Market’s famed food bazaar. Essentially an X-shaped convergence of stalls and sit-down eateries, at night the food-packed turf is brimming with regulars and tourists who have come to rub shoulders, clink glasses and have a good time. Part of the fun is the spectacle of watching grub being whipped up on the premises. At stalls from left to right, huge millstones grind mung beans

Don’t recognize the Beaujolais cru called Regnie? That’s probably because it’s the youngest, established only in 1988, and not as well known as Morgon or Fleury.Vines grown in sandy soil produce a wine that’s round and supple, with light, graceful tannins. Burgaud’s Vallieres comes from 50-year-old vines. The result is an elegant, refined Beaujolais that hints at Burgundy. Vivid and quick, it is Gamay at its best with tastes of cherries and sweet spices. And it’s a terrific value.This could be a

Bugeo-gui is dried pollock that has been soaked then grilled with red pepper paste seasoning. “Bugeo” refers to dried pollock. According to oriental medicine, bugeo has a special ability to counteract snake venom and rabies, as well as environmental toxins.Ingredients● 2 dried pollock (skinned yellowish dried pollock) ● sesame soy sauce: 1/2 tbsp soy sauce, 2/3 tbsp sesame oil ● seasoning sauce: 2 tbsp red pepper paste, 1 tsp soy sauce, 1/2 tbsp sugar, 1/2 tbsp minced green onion, 1 tsp minced g

Perilla seeds bring robust flavors to classic hand-torn noodle soupPerilla (“deulkkae”) ― like the more widely known sesame seed ― is chock-full of nutty, toasty flavors that are both robust and delicate, making it a go-to ingredient in the vast lexicon of Korean cooking. Whole seeds coat sticky rice flour cookies. Ground seeds and perilla oil are used to add a round richness to blanched stalks, vegetable stir-fries and soups. Flavor is not the sole impetus behind the consumption of perilla. Per

The minute I tasted this terrific Pouilly Fume from Regis Minet, I wanted oysters. Not just a half dozen but at least a couple dozen, chilled, naked and preferably Kumamotos. Minet’s old-vine Sauvignon Blanc picks up a stony minerality and bracing acidity that would be perfect with most things from the raw bar. You can taste lime and grapefruit too in this intense, nervous white.It’s also a fine value for a wine of this quality.● Region: Loire Valley● Price: From $18 to $23● Style: Lively● What

LOS ANGELES ― Each year I keep a running log to track restaurants slated to open each month. When this January rolled around and I started my new list, I fully expected the pace of openings to slow to a trickle.That hasn’t happened. Instead, despite the curdled economy, L.A.’s restaurant scene this year has busted out with new energy and invention. And it continues to inspire the entire country. I can’t tell you how many New Yorkers and even, gasp, San Franciscans have told me that Los Angeles i

Janggukjuk is a thin rice porridge, made with pounded non-glutinous rice, beef and brown oak mushrooms. Janggukjuk is seasoned with soy sauce, and it literally means “soy sauce porridge.” It is high in protein and therefore good for recovering patients and the elderly.Ingredients ● 1 cup non-glutinous rice, 7 cups water ● 50 g beef (eye round), 2 sheets brown oak mushrooms ● seasoning sauce: 1/2 tbsp soy sauce, 1/2 tsp minced green onion, 1/4 tsp minced garlic, 1/2 tsp sesame salt, 0.1 g ground