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This story was published before Summer 2021, when we launched our new digital experience.

Incredible Edibles

Caviar 101

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In a Pickle

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In a Pickle

Why pickleball is the feel-good game craze we all need right now.

Our Favorite Travel Essentials of the Year

Editors’ Picks

Our Favorite Travel Essentials of the Year

Everything you need for your 2023 travel: our editors’ picks for on-the-road...

The view to the terrace of Il Palazzo, the restored nineteenth-century villa, one of the three accommodation buildings at Villa Làrio.

Destinations

The Secrets of the Lake

On the dazzling shores of Italy’s Lake Como, a history flows rich with romance and...

Here's what you think you know about caviar: Beluga is better than sevruga and you serve it with toast. Not so, say the leaders of the monthly caviar workshops at Petrossian in New York. Beluga is prized mainly because it's easy to pronounce and it should be eaten alone. The two-hour seminar sets the record straight on all issues surrounding this delicacy, weaving together history, cooking techniques, and, best of all, tasting notes. In addition to the main varieties, participants sample transmontanus, a terrific up-and-coming caviar farm-raised in California. Seminar, $290. At 182 W. 58th St.; 212-767-1041.

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