When Atlantic surf clams, the mollusks with the big white shells you see empty on the beaches from Cape Hatteras, N.C., to Canada, are very small, no more than two inches across, they’re called butter clams or petite surf clams. They’re being farmed in Maine and on Cape Cod. Smaller and more tender than littlenecks,…
Art and artifacts that feature food in the collections of the Metropolitan Museum of Art span millenniums, from ancient Egypt to Pop Art. Narrow the search to a single foodstuff, cheese, and there is still plenty to savor, as Laura Corey, a senior researcher in the director’s office, will show in a virtual class later…
Herbal mixtures, which some consider to be remedies, date back to the very mists of civilization. Lou Sagar, who was a lifestyle and wellness consultant, founded the Alchemist’s Kitchen in SoHo in 2017 as a place to sell herbal products and give advice about them. As natural remedies have grown in popularity, Mr. Sagar has…
The cover of “The Japanese Art of the Cocktail” gives you some idea of what making cocktails the Japanese way involves. It shows one of the authors, Masahiro Urushido, using a pick to sculpt a large ball of ice. The big, clear ice cube, usually made from molds these days, is a signature that the…
Making satisfying nonalcoholic wine appears to be a greater challenge than producing good wine with alcohol. A winner in this rapidly growing category is the new sparkling nonalcoholic rosé, Spring in a Bottle, that Wölffer Estate in Sagaponack, N.Y., introduced last month. It’s made in Germany from organic pinot noir, merlot and St. Laurent grapes…
Taste NY, created by the New York State Department of Agriculture and Markets and the governor’s office in 2013 to promote locally made food products, has made the foods and other local items available online. The digital marketplace is run by the Cornell Cooperative Extension of Sullivan County. The products, like pickles, jams, condiments, sauces,…
GREENWOOD, Miss. — In the Deep South, any restaurant that has operated for nearly a century is bound to have a complicated racial history. Lusco’s is one of those. Since opening in its current location on the day President Franklin D. Roosevelt was inaugurated in 1933, the restaurant has served cotton farmers and soldiers returning…
Good morning. The shorebirds that passed me on their way north after the winter are starting to push south along the coast of New England and New York, which means the fall run is starting and not just for birds. We’ll see striped bass heading south pretty soon as well, along with false albacore and…
Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. J. Kenji López-Alt, a food columnist for The New York Times, approaches home cooking like a scientist. He explains the basic elements of food like proteins and fat and examines what happens to them on…
They also factored in time: The plan assumes that SNAP families will get 99 percent of their beans from a can. Among the other convenience foods it includes are hard-boiled eggs, prepared salsa, baby carrots, boxed macaroni and cheese and bagged salad greens. “It was a scientific, analytical process,” said Stacy Dean, a senior Agriculture…