Some cooks may balk at a vegan version of Bolognese because it bypasses the beef and milk that are usually integral to the Italian classic. But there is a particular thrill to capturing the spirit of a traditional ragù without the traditional ingredients. This recipe manages to achieve equally rich, robust flavor and comparable complexity…
The Food and Drug Administration said on Monday that vaccine developers would not need to conduct lengthy randomized controlled trials for vaccines that have been adapted to protect against concerning coronavirus variants. The recommendations, which call for small trials more like those required for annual flu vaccines, would greatly accelerate the review process at a…
Among the programs that provide thought for food is Tables of Contents, an organization founded in 2012 by the chef Evan Hanczor, of Egg in Williamsburg, Brooklyn. Among its activities are dinners inspired by literary works, both classics like “The Sun Also Rises,” and, starting in 2016, new works with food references read by their…
Purim, one of the happiest Jewish holidays, is coming up at sundown on Thursday. Essential to the celebration are hamantaschen, triangular cookies that are plump with fillings like apricot, poppy seed and even some savory combinations. Gastronome Bakery, opened by Jonathan Weizman as a pandemic-inspired offshoot of his wholesale prepared food and catering company, has…
Hake, related to cod, and monkfish, sturdy and easy to cook, might not dominate your shopping list like salmon. But with fewer restaurants ordering because of the pandemic, the fishermen hauling in these varieties off the Maine coast need you to buy them. A collaboration to encourage their use, between the Maine Coast Fishermen’s Association,…
Starting in the late 18th century there were whiskey distilleries clustered in Dublin. By the 1960s they were gone. It’s a complicated story, but now Dublin distilling is in revival mode. Teeling Whiskey, opened in 1782 by Walter Teeling, was reestablished near its original location in 2012 by the brothers Jack and Stephen Teeling, descendants…
Seemore Meats and Veggies, a company run by Cara Nicoletti, a fourth-generation butcher, fills its casings with a high proportion of vegetables to meat. It has just introduced a clever variety, chicken Parm. Each link delivers a flavor-packed mosaic of ground chicken, roasted tomatoes, cheese, bread crumbs and basil. Sear or grill them whole and…
When Amy Chasen opened Sweet Generation, her cupcake-size bakery in the East Village in 2014, she wanted to include a program that benefited society. Sweet Generation RISE, with internships for 16- to 24-year-olds to learn skills needed for food service careers, was born (and not connected to several other organizations also called RISE). It received…
Justine Carreon remembers the first pair of sneakers she latched onto. “I wore the same pair of slip-on Vans every day of my sophomore year in high school,” ELLE’s senior fashion market editor shares. The combo she wore on repeat: a pair of workman jeans, a studded belt, and “not-so-vintage” band tees sourced at the…
When Robyn Blair Davidson, 34, was envisioning an aesthetic for her New York City apartment two years ago, her eyes wandered over to a bowl of candy on her table. “I realized then and there that I should be filling my walls with pieces that make me as happy as the bowls filled with candy…