The New York Times – Learning Mexican Cooking from Diana Kennedy

Clean out the spice shelf and drink rosé in winter: These are my culinary resolutions for 2015. Here are a few other suggestions for the new year.

To Understand: Learning Mexican Cuisine From an Expert 31BURNER5-articleLarge

There is now a rare chance to study Mexican cooking with Diana Kennedy, the doyenne of the craft, at her ranch and study center in Michoacán, west of Mexico City. A small group will meet in Mexico City on Jan. 18 and travel to Quinta Diana, staying at Rancho San Cayetano, a luxury property, for nearly four days of classes. A side trip either to a monarch butterfly reserve or to the markets of Zitácuaro is included in the seven-day trip: $3,500 double occupancy,dianakennedycenter.org/classes.

To Acquire: A Grain That Carries the Weight of History

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Kamut, quinoa, farro and emmer are among the grains that in recent years have come from the shadows of history to the dinner plate. Now there’s tumminia, from a tiny corner of Sicily. It’s an heirloom wheat said to have originated in Greece, and it produces a dark flour that has a slightly sweet hazelnut flavor. Tight taupe-colored corkscrews of busiate pasta, made from stone-ground tumminia and semolina, convey the same flavor: Busiate, $16.50 for 17.6 ounces from gustiamo.com.

To Make: Your Cocktail Needs Go by the Book

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Calling it a “bar book” does not do this fat little orange volume justice. It also covers wine and beer, defining terms encyclopedia-style, A to Z, for alcoholic beverages, their manufacture, history and service. Recipes are given for more than 100 cocktails: “The Essential Bar Book” by Jennifer Fiedler Ten Speed Press, $19.99).

To Eat: Seafood That Swims Straight to Your Door

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There was no nail-biting, clock-watching moment as I waited for a seafood delivery from the Lobster Place, the fishmonger in Chelsea Market, which has just begun offering an online delivery service. It arrived as promised, early in the window of 1 to 4 p.m. the day after I ordered it. There are 12 options that include shipping; the excellent smoked salmon assortment consisted of a half-pound each of four different varieties, including one of gravlax, along with scallion cream cheese, a loaf of pumpernickel, a lemon and jar of capers. The salmon was obviously hand-cut and wrapped, not just an array of sealed plastic packages: Smoked salmon sampler, $80; other options $45 and up,lobsterplace.com.

To Grind: Your Coffee Starts Fresh Every Morning

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I’ve relied on a burr grinder to have freshly ground beans for my coffee for decades. It can be adjusted for texture and quantity. And I may even be happier in the morning with a new one, made by Capresso, because it is capable of producing a somewhat coarser grind than mine, perfect for my French press. The quantity setting is given in cups, another advantage: Capresso Ceramic Burr Grinder, $59.95, available at Gracious Home stores in Manhattan,  800-237-3404,gracioushome.com.

To Drink: A Summer Wine Worth Enjoying in Winter

Hiroko Masuike

Do you drink rosé only in warm weather? Get over it. Roberta Morrell, an owner of Morrell & Company wines, said that more people are drinking rosés year-round. Start with the portfolio of rosés produced by Sacha Lichine at Château d’Esclans, his estate in Provence. The top of the line, called Garrus, is produced mostly from 80-year-old grenache vines. The wine is pale peach, light and elegant, with sleek fruit and even a welcome whisper of tannin on the palate. In a big bottle, it’s a showstopper: Garrus, Château d’Esclans, Domaines Sacha Lichine, $95 for 750 milliliters, $199 for a magnum, $399 for 3 liters at Morrell & Company, 1 Rockefeller Plaza (49th Street), 212-688-9370, morrellwine.com. (Photo credit : Hiroko Masuike)

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