“Eat every meal as if it were your last,” Nora Ephron once said, “because when the last one comes you probably won’t be hungry.” I’ve always appreciated the gallows humor of that remark, but its advice struck me as unwise. Every meal? I love you, Nora, but I’ve got school lunches to make in the…
Restaurants began the year in darkness. Dining rooms in New York had been closed, again, by order of the governor. Is it any wonder that some of my strongest memories of the year in eating are takeout and delivery dishes? Or that, once restaurants were allowed to serve indoors again in February, the things that…
When Viridiana Padilla Johnson was a little girl in the Mexican state of Sonora, Christmastime celebrations radiated out from her grandmother’s kitchen. That’s where she’d watch her prepare buñuelos, learning how to make the disks herself along the way. An accompanying piloncillo syrup, made with unrefined sugar, perfumed the space with the warm smells of…
Christmas is coming for those who celebrate — and the holiday season is already here. For many of us, there’s a drumming urge to welcome it all back emphatically. Stringing fence lights and staging trees earlier and earlier, we hope to be swept away into something larger than ourselves. One of the best ways to…
Even if you’ve already filled your gift tins with cookies from your oven, you might tack in a savory direction with homemade chile crisp for friends who cook, or for yourself. The Mala Market, a fine source for Chinese ingredients based in Nashville, Tenn., has assembled a kit including harder-to-find components like da hong pao…
Beehive Cheese in Ogden, Utah, cleaned up at this year’s World Cheese Awards, held last month in Oviedo, Spain. There were 4,079 cheeses from 45 countries in the competition, including 17 from the United States. Beehive Cheese specializes in cutely named Cheddars with rinds often massaged with flavoring elements to subtle effect. It took home…
Open-fire cooking is what put the chef Francis Mallmann on the map. He has restaurants in his native Argentina, in Chile, France, Uruguay and also in Miami, and he runs lessons on his “seven fires” techniques for roasting and grilling. Now, for the first time, he will be giving more than six hours of online…
Childrens book? No so fast. “Yummy,” a bright, kaleidoscopic history of sweets by Victoria Grace Elliott, an artist and writer in Austin, Texas, delivers well-researched capsule histories of world events, back to ancient Egypt, as they pertain to ice cream, cake, pie, cookies and more. It explains the chemistry of leavening and the chilling action…
Hot Bread Kitchen, the well-established New York culinary incubator that has been the launching pad for scores of food entrepreneurs, often women and people of color, provides easy one-stop shopping for holiday baked goods and gifts, including new merchandise like branded sweatshirts and totes that benefit the nonprofit organization. Most can be shipped nationwide. Cornbread…
Forget the partridge. On the first day of Christmas your true love might give you a more tempting container of chocolate cake ice cream with brownie bites and fudge swirls. It’s the first of the dozen pints in the 12 Days of Ice Cream package from eCreamery in Omaha. Each pint is numbered. Flavors also…