Diana Kennedy sank into a dimpled leather chair at the Hotel Emma in San Antonio, leaned over her glass of Scotch and told me that the real enemy of every writer was mediocrity. This was in 2019, when she was 96, and decades of deep culinary research had made her a leading authority on Mexican…
One night last June, I found myself eating chicken skewers on the second-story terrace of a downtown hotel, wondering about the fire code. I was sitting at a counter inside a makeshift hut banged together out of unfinished lumber and partly sheltered by a corrugated-metal roof. Skewered chicken parts, from such everyday cuts as wings…
It’s a Bennifer world, and we’re just living in it. As you likely know, the newlyweds are currently on vacation in Europe, celebrating their recent milestone and having a ball. And, as with anything you could expect involving Jennifer Lopez—excuse me, Jennifer Affleck—they’re doing it in style. Any piece of clothing the triple threat cosigns…
After rising through the ranks at Cold Stone Creamery franchises in Michigan and Missouri, Dylan Lemay, 25, considered a franchise of his own. But on the way he discovered social media, and began posting ice cream videos to YouTube and TikTok. Now, with millions of followers across platforms in his pocket and a few backers,…
A new program at the James Beard Foundation, Beard House Fellows, uses the Beard House in the West Village for residencies for young chefs. There the chefs, mostly those who have completed training with the Careers Through Culinary Arts Program (C-CAP), work and learn. As part of the program they each create a meal kit…
The choices when it comes to nonalcoholic wines, especially still wines, have been growing in recent years. Lautus De-Alcoholised Wine from South Africa is already five years old, but it’s a new import for the United States and a welcome addition. Like most of the more palatable products in the category it starts with real,…
La Boîte, the spice boutique in Hell’s Kitchen, delivers a free online newsletter with news about their products and creative recipes. A recent one for masala cheese toast by Kanchan Koya, a spice expert with a doctorate in molecular biology, evokes an after school snack she once enjoyed. It essentially is a grilled cheese sandwich:…
It was almost 90 degrees in Times Square on Thursday morning when a scene began to play out on Broadway that was so unexpected it could have been a mirage: 100 people were wrapped around the block outside the Gap, waiting for its doors to open. Inside the store, which had been transformed into a…
Hay buenas y malas noticias cuando se trata de la protección solar y los cosméticos.
“I won’t tell you the molding story, but there’s a lot to the molding,” Andrew Rifkin said, standing inside a room in Nine Orchard, the new hotel on Canal Street between Orchard and Allen Streets. Mr. Rifkin is also proud of the custom ceramic toilet paper holders (“You need a place to put your iPhone…