Good morning. Cathy Erway has a fascinating article in The Times this week about a new generation of American Chinese takeout restaurants and their chefs’ proud embrace of the classics of that canon: cashew chicken, for instance, along with sweet and sour pork and crab Rangoon. Maybe one of those could be your dinner tonight?…
At Harris’ in San Francisco — a quintessential American steakhouse with dark wood, cozy leather booths and dry martinis — the price of the popular eight-ounce filet mignon with two sides recently increased $2 to $56. It’s even more expensive for the restaurant. Michael Buhagiar, its chef and owner, said he was now paying 30…
Headliner Fresco by Scotto This neighborhood restaurant, run by Marion Scotto, along with her children, Elaina Scotto, Rosanna Scotto and Anthony Scotto Jr., has emerged from its pandemic hiatus in good shape. (It was open briefly last fall for outdoor dining only.) It’s not your typical local spot — it’s been a Midtown Manhattan magnet…
You can go a long way in your life as an eater without questioning the widespread belief that a kebab is grilled meat or fish on a stick. If you are paying attention, you will eventually notice that for some kinds of kebab the stick is optional and for others it is entirely absent. But…
When it is completed next year, Dant Crossing will include a 7,300-square-foot restaurant, a 22,000-square-foot events venue, bed-and-breakfast lodging, a 2,000-seat amphitheater, a trail around a 12-acre lake and, of course, a 21,000-square-foot distillery capable of producing 15,000 barrels of bourbon annually. Rickhouses will store barrels of the family’s Monk’s Road bourbon, named for the…
Sure, you know that cheese and crackers or apple slices and peanut butter are tasty combinations, but there are many weird yet surprisingly delicious food combinations that you should really try too. One survey found that Brits really love their odd food combos, with eight out of 10 admitting to indulging in strange concoctions like…
Mark Peel, one of a handful of young, educated California cooks enamored with local ingredients who emerged in the 1970s and 1980s and created a looser, farm-focused style of cuisine that would change the trajectory of American food culture, died on Sunday in Los Angeles. He was 66. Mr. Peel was admitted to a hospital…
In 1983, Tim Ma’s parents opened Bamboo Garden in Conway, Ark. It was a side hustle — his mother was in graduate school, and his father worked full-time as a medical technician. As owners of the only Chinese restaurant in their small town, the Mas made good money in their first year. But it wasn’t…
Unlike cicadas, June bugs are an annual nuisance. A type of iridescent beetle, also known as a scarab, June bugs are big, noisy and harmless to people (but not to plants). Christopher Curtin, the master chocolatier who owns Éclat Chocolate in West Chester, Pa., makes his chocolate June bugs seasonally. This year he’s fine-tuned the…
A new food hall is settling in to the Jerome L. Greene Science Center at Columbia University’s satellite Harlem West campus. The opening will be Friday. It’s an umbrella project for the chef, Franklin Becker, who is overseeing the airy 5,000-square-foot space designed by Glen Coben with seating indoors and out. Mr. Becker has a…