Gift a Brick of Caviar

Calvisius, the Northern Italian farmed caviar company, sells an innovative and useful type of dried caviar. Made from California white sturgeon roe and shaped like an ingot, the caviar is firm and hard so it can easily be shaved with a grater or potato peeler over scrambled eggs, an omelet, mashed potatoes, pasta, cheese, seafood…

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This Space Is for the Baristas

Cafes that are serious about the coffees they prepare have become commonplace. But here’s a new one that’s also a school and a training ground for baristas, with rigorous courses leading to official certification by the Specialty Coffee Association, a global trade group. Chi Sum Ngai and Kaleena Teoh, who own Coffee Project NY cafes…

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An Olive Oil Adventure Awaits

Olive Oil Jones, which imports oils and vinegars directly from their producers, has introduced tasting kits. Each well-priced box ($65) has four bottles of oil or vinegar, a varied assortment to explore. The oils are Catalan arbequina, Spanish Sierra de Cazorla, Portuguese Cabeço das Nogueiras and Western Sicilian. The vinegar kit has lambrusco, saba, bittersweet…

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On First and First, a Homey Bakery

In his homey new Red Gate Bakery, opening Thursday, Greg Rales pays homage to a farm on Nantucket where he spent summers as a child. Mr. Rales is a self-taught baker, though he worked at Flour Shop and Ovenly. His director of operations is Patricia Howard, who was at the Beatrice Inn. Red accents enliven…

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Hard Times for a Hot Commodity, the Prized New Mexico Chile

HATCH, N.M. — In all her eight decades of farming in southeastern New Mexico, June Rutherford has never seen a chile season this bad. “The weather hasn’t been a bit good for chile,” said Ms. Rutherford, who was recently crowned Queen of the Great New Mexico Chile Taste-Off, in Socorro, N.M., about 110 miles north…

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The Best Biscuits? There Are a Few Tricks

I did not grow up in biscuit country. The totality of my pre-20s biscuit experience in the Northeast came in the form of Popeyes sides, Pillsbury Grands and McDonald’s breakfast sandwiches. (I still have a soft spot for those odd folded egg patties.) Since then, I’ve been schooled on all manner of biscuits, ranging from…

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Is Palo Santo Endangered?

Palo santo — the aromatic wood that has been used for traditional healing and in spiritual ceremonies in indigenous and mestizo Latin American cultures for centuries — has seen a growth in commercial popularity alongside concerns about its conservation status. Its popularity within the mainstream self-care community is driven by its warm scent when burned…

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How to Cook Brisket Like a ‘Jewish Grandma Fashion Designer’

In One Good Meal, we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. The fashion designer Batsheva Hay used to be a horrendous cook. A vegetarian since high school, she could…

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Fashion Nova’s Secret: Underpaid Workers in Los Angeles Factories

LOS ANGELES — Fashion Nova has perfected fast fashion for the Instagram era. The mostly online retailer leans on a vast network of celebrities, influencers, and random selfie takers who post about the brand relentlessly on social media. It is built to satisfy a very online clientele, mass producing cheap clothes that look expensive. “They…

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A Doctor’s Diary: The Overnight Shift in the E.R.

My choices as a doctor in the emergency room are up or out. Up, for the very sick. I stabilize things that are broken, infected or infarcted, until those patients can be whisked upstairs for their definitive surgeries or stents in the hospital. Out, for everyone else. I stitch up the simple cuts, reassure those…

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