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:…
She took a dim view of chefs and writers who did not do the same, and her criticism could be withering. “They’ve not done the travel and the research that I’ve done,” she told Saveur. “None of them, not one. I have traveled this country, wandering — it’s why I’m not rich! — and taking…
Packing a cooler for a relaxing, sun-filled day at the beach is like playing Tetris. But no matter how adept you are at puzzles and video games, inevitably you give up on stacking all those multishaped containers neatly, resorting to lugging a poorly organized cooler — along with multiple bags — across the hot sand.…
A steaming plate of kung pao anything feels like the part of a fireworks show when small, bright bursts pop without deafening booms. Surprising but not jolting, it’s a dish filled with beats of excitement: You don’t know when they’re coming, but they’re always welcome. With kung pao, that likable little thrill comes from the…
It arrived just in time for a major heat wave: a big project devoted to simple salads, with 20 recipes from New York Times Cooking that capture all that is fresh and fragrant and vibrant in summer. These are what you make for dinner when you can’t fathom turning on the oven, and you pair…
CHICAGO — Before leaving the city for graduate school, Heidi Ratanavanich got a shoulder tattoo of a Chicago-style hot dog. Painterly and bright, the tattoo depicts a poppy-seed bun cradling a shiny frankfurter, which is topped with a squiggle of yellow mustard, neon-green sweet pickle relish, chopped white onion, two tomato slices, a pickle spear,…
“No other vegetable is so content to abandon itself to your will,” Ruth Reichl wrote of eggplant in her 2015 cookbook, “My Kitchen Year.” Though if you’re skeptical, here’s one way to quickly gain some confidence: Start with her simple eggplant salad, which I’ve made so many times since first reading about it I’ve lost…
It was a perfectly crafted bag that brought together Melissa Morris, the American founder of the London-based leather house Métier, and Silka Rittson-Thomas, an art adviser and creative consultant. About four and a half years ago, Rittson-Thomas (who is also a contributing editor to T) purchased a Métier Private Eye bag — a chic, roomy…