June ought to be called the freshest month. College graduates move into their lives, newlyweds set up house, and a new crop of cooks hits the kitchen.New York food writer Brooke Parkhurst has been there. When she graduated from Davidson College in 2002, she moved to New York for a career in TV journalism. Instead, she became a novelist with “Belle in the Big Apple,” and married a chef, James Brisc

Cooking solo grows up, classes offer recipes for oneHave you ever eaten over the sink or in front of an open fridge and felt miserable? Cooking for one is not typically seen as an exciting proposition. Whether you are a student or a single working adult, many people living alone end up eating leftovers or the same thing meal after meal.So it was for 24-year-old student Kim Hye-seon, until she foun

In glorious warm weather like this, if you’re going to drink a Chardonnay, make it something crisp and minerally like this fine Macon. The fruit carries hints of celery seed, anise and melon. Lithe and elegant, this Maconnais Chardonnay isn’t weighed down with oak. The price is right too, from this undervalued region. The Larochette Manciat — Macon (Burgundy) 2009 (Los Angeles Times/MCT)Drink it w

A Japanese restaurant has opened in the Sinmuro neighborhood, offering a new choice for the many office workers in the area jaded by the usual offerings of Korean eateries.Yamaya, which bills itself as “Hakata motsunabe dining and bar,” offers a choice of five set menus during lunch hour: Deep-fried chicken seasoned with Pollack roe; Hakata Gameni, chicken braised in soy-seasoned broth with chunks

Haemul-pajeon is a savory pancake with plenty of green onion and seafood coated with mushy dough and beaten egg on top. It is a well-harmonized dish studded with soft green onions and tasty seafood. Dongnae-pajeon is a famous dish from Busan in South Gyeongsang Province. Dongnae-pajeon (KTO)Ingredients ● 100 g mussel flesh, 70 g clam flesh, 70 g oysters● 200 g small green onions ● 1 green pepper ●

Gangwon Province dish is a versatile, do-it-yourself take on chilled noodlesOutside the weathered storefront of Chuncheon Makguksu in Euljiro-4-ga, Seoul, patrons file in to grab a table and enjoy the establishment’s famed noodles. Even past lunch hour, the restaurant is packed. Bowl after bowl of the traditional Gangwon Province dish, “makguksu,” arrives. In the kitchen, a woman works with a cont

Cocktails and nosh for urban bar-hoppersBalmy weather takes nightlife up a notch, bringing the crowds into watering holes throughout the city. Beer, wine and soju are tip-top staples for the thirsty party-goer. For the pub crawler in the mood for a sip, cocktails are where it’s at. Here’s a quick look at a couple of places worth checking out for a tasty tipple or two. The Timber House If you’re lo

Lotte Hotel SeoulThe hotel’s restaurant Peninsula offers a special cake baking class on Children’s Day from 11 a.m.-2 p.m. Participants can take part in the cake-baking experience and also enjoy a lunch buffet. Children will also receive a Children’s Day gift. A variety of activities, such as face-painting, caricature-drawing and magic shows will be offered. The fee is 300,000 won for a family of

I was weaned on bottled dressings poured over iceberg lettuce salads.There were three basic choices. When my two younger brothers dared to drizzle dressing on their salads ― and most of the time they chose (shiver) dry lettuce ― they adorned it with something called “Catalina,” a vivid orange, very sweet dressing.My personal favorite was blue cheese, or as we called it at my house, Roquefort. Our

It all started with a move.Not a downsizing, but an upsizing to a place with more storage and a bigger kitchen.But when I opened the cabinet where I store my cookbooks, magazines and thousands of recipes that I’ve been saving for the past couple of decades, I was horrified. Had I become a hoarder?I started pulling them out and making giveaway piles, but it wasn’t long before the stacks were so tal

Debate rages on which is betterORLANDO, Florida ― The next time you go to the vending machine for a bottle of water (costing 6 cents an ounce) or, instead, sip from the drinking fountain (free), you will be taking part in another debate that touches on the fate of humankind.Because the next time you grab a bottle from a case in the fridge (costing a penny an ounce) or fill a glass from the tap (a