Despite my love for charred vegetables and steaks, I’m a fair-weather griller. If I lived in a more temperate climate, you’d probably find me kebabbing shrimp in the middle of January. But since I typically hang up my grill tongs as the autumn leaves fall, I think of these final summer weeks as one last,…
While canonically Vietnamese, the dish’s origins are global: bánh mì were referenced in Vietnam as early as the early 1800s, but it wasn’t until baguettes were introduced to the country — by French colonists in the 19th century — that the sandwich came into its own. The disruption of wheat imports during World War I…
Two hours after we started, we reached the Santuario di San Luca, a palatial 18th-century church that offers panoramic views of Bologna and the verdant hills beyond. There was also, blissfully, a restaurant, Vito San Luca, whose tagliatelle al ragù might be the platonic ideal of a post-hike meal. (There was also another plate of…
There is a type of New York bistro that people like because it reminds them of other New York bistros. Some of the older examples of this type were built in imitation of actual places in the real France, but some of the younger ones didn’t go that far away for inspiration. They just looked…
Headliner MisiPasta “My dream project for 25 years,” is how Missy Robbins described the latest addition to Lilia and Misi, the Brooklyn places she owns with Sean Feeney. “I always intended to open a store,” she added, referring to an outlet for her fresh pastas, jarred vegetables and other products. She introduced the packaged goods…
BonBon, the Swedish candy emporium with hundreds of choices, introduced itself to New York on the Lower East Side, then followed with a store in Williamsburg, Brooklyn. It is now opening an elaborately decorated shop on the Upper East Side. Its three partners, all natives of Sweden, are introducing their own line, a first, of…
Hello, weeknight fans! This is Krysten, stepping in for Emily. Is this your first day back from vacation? You’re not alone. Here in New York, the last weeks of August feel so desolate that I half-expect a tumbleweed to cross my path. Then, come early September, everyone is back from their summery reveries, ready to…
These were supposed to be boom times for Pederson’s Natural Farms. In the days this spring after the Supreme Court upheld a California law banning the sale of certain pork products made from pigs raised in small gestation pens, the phones were ringing off the hook at Pederson’s headquarters in Hamilton, Texas. California grocery stores…
For the staff of the Michigan State University dining halls, serving roughly 27,000 students each semester has never been a picnic. But these days, the job involves an even bigger challenge: One in six of those students has an allergy or other dietary restriction. Just five years ago, it was one in eight. In the…
Hello! Mia again, here with you for one more Cooking newsletter adventure before Melissa returns on Wednesday. Today is Labor Day, which makes this week The Week After Labor Day. The kids are back in school, you’re back to work and your calendar has gone from OOO to Oh, no. It’s time for recipes that…