TAIPEI, Taiwan — While growing up in Hong Kong, Cherry Tang accompanied her uncles to their family’s ancestral gravesite each spring as they lugged a whole roasted suckling pig up a subtropical hillside. The pig was placed in front of the tomb, alongside fruit and incense, and Ms. Tang helped relatives weed and clean as…
Sahadi’s, a Brooklyn store for Middle Eastern spices, grains, condiments and other products that was established more than 125 years ago, has added wines and spirits to its inventory. Adjacent to its Industry City branch that opened in 2019, the company has installed an airy wine and spirits store with a particularly uncommon focus: the lesser-known products of…
Hi, Julia Moskin here in your inbox today, filling in for the irreplaceable Melissa Clark once more. It comes at the end of citrus season, but lemon desserts and dishes seem to bloom in early spring along with other bright yellow things — daffodils, the sun, Peeps — that return to us this time of…
The writer Tamar Adler has a new cookbook devoted to leftovers — “The Everlasting Meal Cookbook: Leftovers A-Z” — packed with recipes like refried bean hummus, a pad Thai omelet, hot dog banh mi, chicken ragù. I love the elegant honesty of Tamar’s writing, the sureness of her direction and the range of her ideas.…
Nestled at the foot of Runyon Canyon, in Los Angeles’s Hollywood Hills, the entrance to the Goldwyn House is suitably cinematic. Designed in 1916 by the American architect Arthur S. Heineman, who, in the following decade, would develop the world’s first motel, the Neoclassical-style mansion was home to Samuel Goldwyn, a co-founder of the Goldwyn…
“As it gathered momentum, it became my full-time job,” Ms. Goldberg said. Together, members recorded, discussed and dissected recipes from their childhoods, ultimately testing hundreds of recipes in Ms. Goldberg’s spacious contemporary kitchen overlooking Vaucluse Bay and producing four cookbooks. “The club was a journey of discovery,” she said, adding, “It was a beautiful time.”…
Somewhere in every major city in America, there’s a nondescript warehouse filled with enough sheet pans, bowls, knives, pots and pans to arm the kitchen brigade of the next new restaurant. Chefs and restaurateurs have long relied on restaurant supply stores for their needs. But in recent years another customer has been browsing the aisles…
Home cooks are increasingly shopping with chefs and restaurateurs at restaurant supply stores, where they can find inexpensive but durable kitchen tools. Here are the tools that Lesley Stockton, a senior staff writer at Wirecutter, recommends looking for on the shelves. Stainless Steel Mixing Bowls These can be found in nearly any size, so you…
Hiwa Rosario is celebrating Easter a week early this year. The actual holiday weekend is one of the busiest times of the year for her business, Farm to Jar. She’ll be setting up shop at Ward Centre in Honolulu to sell her coveted pineapple glazes, which her customers buy to deck out their holiday hams.…
Few phrases have the power to inspire a tantrum quite like the utterance of “vegetables for dessert.” While I’m sure this applies to toddlers, I’m referring to myself: an adult woman. But a little treat and a serving of something wholesome don’t have to be mutually exclusive. Root vegetables (like carrots, beets and sweet potatoes)…