Death & Co., one of the most recognizable names in cocktails, with bars in New York, Denver and Los Angeles, and a series of books, including the just-released “Death & Co. Welcome Home,” is getting into the fast-growing ready-to-drink cocktail game. In collaboration with Crafts Spirits Cooperative, the company has released three canned cocktails: the…
FRONT BURNER Two utensils available at the Museum of Modern Art make dessert presentation a breeze. Nov. 22, 2021 A holiday season essential is a dessert server. There’s a sleek and slender new pie server at the MoMA Design Store. The Tola Spatula is a thin, tapering 10-inch shaft of stainless steel that slips neatly…
This hefty, comprehensive and lavishly illustrated new book from Missy Robbins, the chef and an owner of the restaurants Lilia and Misi in Brooklyn, covers pasta from flour to finishing. After a few pages of biography, Ms. Robbins plunges right in with details about making fresh pasta with or without eggs, rolled and extruded, shape…
The Bene, or Bene Israel, is a group of Jews in India said to have arrived there many centuries ago. Esther David, who is a member of the community living in Ahmedabad, India, will discuss its food and traditions in a virtual event for the Museum of Food and Drink in New York City. Those…
On its website, the kimchi maker Mother-in-Law’s is celebrating the final napa cabbage harvest in November, a Korean festival called Kimjang. It’s a time when communities make and share kimchi. The company is also offering a new tasting sampler, which is a perfect gift for this and other occasions. It consists of four kimchis: house,…
Biscotti are the everyday sidekicks for a glass of vin santo, or an inky ristretto. But in Puglia, in southeast Italy, the choice is often taralli — dry, ring-shaped biscuits with a final twist, frequently made with a whiff of anise or black pepper. They have a long shelf life and, like bagels, are usually…
LONDON — There were biscuits, just not the kind British people know. “It looks like a scone,” Victoria Ubochi said after trying a biscuit, “but it doesn’t taste like one.” One of the challenges for any company expanding internationally is translating the cultural elements of its brand to a new market. For Popeyes, the American…
I step into the tobacco field as the first rays of sunlight begin to pierce the early-morning fog. The men of the cutting crew are already hard at work harvesting the tall burley tobacco plants that have taken root in the soil over the past few months. The sound of hatchets resonates across the field:…
Safety data from those trials was published Monday in the journal JAMA Neurology in a study whose authors included eight Biogen employees. The data showed that 425 of 1,029 patients, or 41 percent, who received the high dose of the drug — the dose that the F.D.A. later approved — experienced either brain swelling or…
Good morning. Your turkey’s thawing in the refrigerator, yes? It oughta be, if you bought a frozen one. Thursday’s coming fast, and you do not want to be the person emailing me on Thanksgiving morning to ask what to do with the brick-hard 20-pounder you just pulled out of the freezer. Dry brines start tomorrow!…