The Republic of Tea was founded in 1992 and then acquired two years later by Ron Rubin, an entrepreneur who worked in the beer, wine and liquor business before starting a bottled beverage company. It’s called the Republic of Tea because some of the original owners also created the Banana Republic clothing company. Mr. Rubin…
Dana Cowin, who was the editor in chief of Food & Wine magazine for 21 years and left in 2016, is back in the editorial game with a new zine called Speaking Broadly. The project, which shares its name with her podcast, was put on hold for two years because of the pandemic, but it…
Bright local strawberries are showing up on farm stands and in the city’s Greenmarkets. Like the Hudson Valley and Long Island, New Jersey is a major source, but not just for seasonal field-grown fruit. A couple of indoor growers, Bowery Farming and Oishii, are cultivating them indoors with no seasonal limitations. They’re grown without pesticides…
June is Pride Month and to celebrate, the chefs Seleste Tan and Mogan Anthony — the owners of Lady Wong, an East Village bakery that specializes in Southeast Asian confections — offer a dazzling steamed Indonesian rainbow cake. The petite stack of thin, multicolored, slightly spongy gelatinous layers is meant to be eaten by peeling…
Food returns to center stage this summer at the New York Botanical Garden in the Bronx; beginning Saturday, displays throughout the garden will relate to produce as part of the exhibition “Around the Table.” Edible plants will be growing in the Enid A. Haupt Conservatory and will be featured in an African American garden curated…
I’ve thought a lot about my children this week, as I think just about every parent in America has. They are life itself, and my life specifically. There were moments when I didn’t have much of an appetite, and other times when I went out of my way to cook because it was nice to…
One of the tastiest things I ate this year was still-warm ricotta, just off the fire, at a farm in Sicily. I scooped some of the white, wobbly mass onto my plate, seasoned it with coarse salt and used a spoon to catch every drop, restraining myself from licking the plate. That ethereal ricotta also…
CHICAGO — As drag brunch came to a close at a Mexican restaurant here last Sunday, the performers conga-lined their way through the crowd of about 40 party people who were just this side of tipsy on Brunch Punch. But this was no standard drag brunch; it was a Taco Bell Drag Brunch. And that…
Imagine a painting of a pastoral scene on a fair summer day, a splendid feast laid out, fine carpets for lounging and guests nibbling on carefully transported morsels — a proverbial picnic in the grass, with dogs and children at the edges. That’s one kind of picnic, but there are so many ways to picnic.…
I was initially struck by the salinity of the Chagnoleau, a wine that was lean in texture compared with the other two bottles, and with earthy, floral and herbal flavors underscored by that salty quality. The salinity was there as well, though to a lesser extent, in the Merlin, which was both richer and more…