It has been christened the marrot. In the past year, several prominent restaurant chains have added plant-based burgers, sausages and ground beef to their menus, embracing a growing consumer demand for vegetarian products that simulate the taste and texture of meat. But Arby’s is going in the opposite direction. Rather than invest in such alternatives,…
When most urbanites begin looking for a second home, they dream of finding a pastoral landscape or beachfront place as a refuge from hectic city life. But Zachary Lara and Sonya Yu, who live in San Francisco, wanted something else: a foothold in a second city where they could find more creative energy. So they…
The 52 Places Traveler The 52 Places Traveler faces a travel nightmare getting out of Brazil — and so rewrites the itinerary, spends 40-plus hours in transit and lands in the perfect place to recover: Mexico’s Costalegre. July 16, 2019 Video CreditCreditSebastian Modak/The New York Times I arrived at Luís Eduardo Magalhães International Airport in…
Taking the jewel of Basque sheep milk cheeses, Ossau-Iraty, as its template, Murray’s Cheese has arranged to create their own with a cheesemaker in the valleys of the Pyrénées. The superb result, named Mistoa (meaning “mixed” in Basque), is made with some goat milk added to sheep milk, an unusual formula for the region. Hefty…
Anya’s Apothekere makes an unusual fermented honey sauce in three flavors: garlic, onion and jalapeño. The nutty, sweet syrup picks up notes of each ingredient added, and the vegetables pieces are, in turn, sweetened. The peppery taste of the jalapeño kicks long after a swallow, whereas the garlic is more subtle, with a strong earthy…
When Erika Chou and Tom Naumsuwan opened Wayla, a Thai restaurant with a garden on Forsyth Street about three months ago, they were also preparing a double storefront upstairs for a takeout shop. Little Wayla opened last week, offering an array of home-style dishes. “Tom wanted a place where he could serve the food his…
KitchenAid, the company that manufactures the standing mixer of choice for many home bakers, has its 100th anniversary this year. And to celebrate, it is setting up a two-day pop-up showroom so visitors can see and try not just the mixers and their attachments, but other small and large appliances like toasters, blenders and ovens,…
Food and eating figure into some of the whimsical interactive works by the American artist Mark Dion that now dot the Storm King Art Center’s more than 500 acres and museum in the Hudson Valley. Called follies, they’re small structures and sheds that the visitor can enter or peer into, like “Hunting Blind (The Glutton)”…
Scientists have long known a fairly reliable way to extend life span in rodents and other lab animals: Reduce the amount of calories they eat by 10 percent to 40 percent. This strategy, known as caloric restriction, has been shown to increase the life span of various organisms and reduce their rate of cancer and…
Levain Bakery, the chain known for its big fat cookies and its breads, is opening a branch on the Upper East Side. Here, for the first time, it will be serving ice cream sandwiches. To make them, the usual six-ounce cookie ($4) is split in half, so the sandwich has a three-ounce cookie on each…