Customers at Van Leeuwen Ice Cream in New York City can be certain of two things at checkout: paying at least $6.50 for one scoop and paying only by credit card. One of those is changing. The New York City Department of Consumer and Worker Protection announced on Thursday that it had entered into a…
Fall is the season for pumpkin-picking, cider-sipping and apple-pie baking, but this year, as food prices continue to rise, it’s also the season for inflation-friendly cooking. Here are 19 recipes that will get you excited for seasonal produce and chilly weather, but won’t break the bank. Colu Henry combines bone-in chicken thighs, apple, fennel and…
The best Diwalis I can remember involved days of epic, back-to-back parties: endless sweets in my aunties’ living rooms; dancing in hot, scratchy new outfits; and cousins racing down the squeaky floors of community-center halls with paper plates stacked high with snacks. These days, it’s less of a production: I light some candles around the…
The new report builds on earlier studies from the same research group. In one study, researchers also detected benzene and other hazardous air pollutants in samples of unburned gas collected from residences in the Boston metropolitan area. In another study conducted in California, Dr. Lebel found that gas stoves leaked significant amounts of methane even…
Gyunabe (literally “beef pot,”), a simple stew of sliced beef, onion and miso paste, quickly evolved into more well-known dishes like sukiyaki (“spade grill,” so named because farmers used their spades as makeshift simmering pots while working in the fields) and gyudon (“beef rice bowl”), which are each made with thin-sliced beef simmered in a…
You could say that shrimp scampi, like “chai tea,” is a dish so nice they named it twice. But really, it comes down to a mistranslation. The word “scampi,” in Italian, refers to a type of crustacean that’s similar to a langoustine — resembling a tiny lobster and often sautéed in olive oil with garlic…
HAIFA, Israel — A tangy scent permeated Mariam Sindawi’s kitchen as she scattered flecks of ruby-colored sumac into a simmering pot of caramelized onions, following a centuries-old Palestinian recipe handed down by her mother. Mrs. Sindawi, 82, was preparing mussakhan — flatbread layered with onions cooked in olive oil from the village where she spent…
Food is linked to everything, and that includes the climate. Last week I attended “A New Climate,” a New York Times event covering the intersection of the climate crisis and technology (one of a series of live and virtual climate-focused events). I was there to moderate a panel on food, specifically looking at plant-based meats…
Nadège La Vignes Herbel Vin de France Vigneronne 2019, 12.5 percent, $28 Here is another natural wine from the Anjou, a little more serious than Le Vin de Jardin but just as delicious. Nadège Lelandais farms organically and biodynamically, using grapes from various plots in the area. Vigneronne is made of cabernet franc and cabernet…
If my childhood were a candle, it would smell like Worcestershire, ketchup and brown sugar. As an adult, I like to mix equal parts of them for a makeshift sauce that glazes everything from tonkatsu and barbecued chicken to chargrilled kalbi and juicy hamburger steaks. It’s a glossy-sweet motif in my life, this flavor profile,…