Wine & Words

Valentine’s Day gifts at New Amsterdam market; Scotch tasting at the Brandy Library; exploring Mexican food in Diego Rivera’s time at the 92Y Tribeca; and other events.

Sol Mar specializes in cuisine from Brazil and Portugal.

Three confectioneries in western Connecticut offer everything from truffles to turtles.

Vinoco, which opened nearly a year ago, is tiny, but once you get a table you feel exceptionally lucky.

The chef at Upstairs, in Upper Montclair, is a humble sort, but his restaurant has started to attract a lot of attention, rewarding diners with something new and fresh every few weeks.

Empellón Cocina, Alex Stupak’s second Mexican restaurant, opens in the East Village, and Ted & Honey Cafe opens at the Brooklyn Navy Yard.

Cranberry Island Kitchen makes heart-shaped whoopie pies with a variety of fillings.

Prestat, an English company that has roots in France, now sells its chocolates this side of the pond.

At Butcher Bar in Astoria, cuts of meat can be taken home or cooked and served on the spot.

Single-serve brewing machines are soaring in popularity, but the cost of the coffee is far higher than it may seem.

Consumer resistance to transgenic food is high, part of a debate that is coming to life in courtrooms and online.

Kutsher’s Tribeca updates Eastern European Jewish cuisine in a spacious modern setting.

Mead’s reputation is being restored as makers bring all of the refinements of a winery or craft brewery into their field.

Nowadays, rather than a perfumed delicacy, a bottle of Côte-Rôtie is more likely to be a powerhouse, big and fruity.

Chocolate shortbread gets a slick of tart cherry jam, a thick layer of luscious dark chocolate ganache, and a salty sprinkle of fleur de sel.

Dazzle your valentine with something luxurious: lobster stew with a pastry lid, finished with a shower of freshly snipped herbs.

A concept based on Buddhist teachings encourages people to eat slowly, paying close attention to the sensation and purpose of each morsel.

A Washington bakery plans a Manhattan branch with New York-themed cupcakes.

A sweet for your sweetie: Melissa Clark demonstrates how to make dark chocolate-cherry ganache bars.

Twice a week, the Pine Bush, N.Y., monastery opens its doors for a “day of mindfulness,” which includes lunch.