Isonia Serrano has accomplished a lot in her 35 years at the Smarties candy factory: She has worked her way from machine operator to leading her own team, become an expert in candy-making and mentored dozens of workers. She even fell in love there. The rolls of pastel-colored Smarties are a nostalgic fixture of Halloween…
Beef tissue from a sick dairy cow has tested positive for the bird flu virus, federal officials said on Friday. The cow had been condemned to be culled because it was sick, and the meat did not enter the food supply, according to the U.S. Department of Agriculture. The department continued to stress that the…
THE EDITOR: How Publishing Legend Judith Jones Shaped Culture in America, by Sara B. Franklin People outside the publishing industry often wonder what it is, exactly, that editors do. “Most of them do nothing,” one of the most storied, Robert Gottlieb, told the author Sara B. Franklin. Nothing is as bad as too much, and…
Good morning. There’s always something celebratory about Memorial Day weekend, even though it’s meant to be a somber affair, honoring those who have given their lives in service to the nation. We raise our flags high, but also our grilling tools, our string lights over the yard (or around the railings of the fire escape),…
When Eric Ripert was a young cook at La Tour D’Argent, possibly the oldest restaurant in Paris and certainly one of the stuffiest, all the cooks sat down before service to a proper French meal: appetizer, entree, dessert and cheese. He is hardly nostalgic for his time there. (“I have PTSD” from the experience, he…
As interest in nonalcoholic wines grows, some of the best in the genre are being made in Germany, which started producing nonalcoholic wines more than 100 years ago. “Germany does it best,” said Roman Roth, the winemaker at Wölffer Estate, a winery in Sagaponack, N.Y., on Long Island, which sells a nonalcoholic sparkling rosé made…
The Southern California restaurateur Kwini Reed has spent years tying herself — and her business model — in knots trying to meet the competing needs of her customers and her staff. Sometimes it seems like everything from state law to inflation is conspiring to force her to charge $35 for a hamburger, which Ms. Reed…
Just a few months after the pandemic sent Americans indoors, Mia Graber received a lidded nonstick skillet the color of spruce pine needles, complete with a steamer basket and a wooden spatula on the handle, as a gift from her husband. “I was immediately like, ‘Oh, this is the pan I had been seeing all…
I may get my good-taste card revoked for this (and maybe never be asked to fill in for Nikita Richardson here again), but I’ll choose a cookie — any type, really — over a flaky, complex pastry every time. In a city of increasingly intricate laminated creations, there’s something refreshing about a straight-up cookie: an…
The unofficial kickoff of cookout season — Memorial Day weekend — hurtles toward us like an errant Frisbee in an overcrowded park. Will you meet it with rec-league reflexes and roll up to the party with a parade of complementary pasta salads, or will you let it ding you in the temple? I’m admittedly about…