Those who have watched the series “High on the Hog: How African American Cuisine Transformed America” on Netflix will know the name Hercules Posey, the enslaved Black chef who set a high standard for George Washington’s table in Philadelphia, and later cooked as a free man in New York City. Ramin Ganeshram, the executive director…
In search of sausages for the Bengals vs. the Rams? Cúrate Bar de Tapas, a Spanish restaurant in Asheville, N.C., has added an online marketplace for nationwide shipping; sausages are a specialty. They have assembled a package of their own deliciously meaty butifarra, rich morcilla casera, spicy chorizo and ruddy, spiraled chistorra ($65). Sear the…
Heart-shaped everything — bagels, pizza, cheese and even Dutch ovens — is the Valentine’s Day signature. Now Ladurée, the Paris-based bakery, confectioner and restaurant, has created its first heart-shaped croissant, a generous, properly flaky beauty with a ruby glaze and nubbins of rose. It will be sold at the pastry counter in the bakery’s New…
But as Mr. McMillan of Silicon Valley Bank points out, millennials have less disposable income than their parents and more economic fears. They are often burdened by student debt, have fewer middle-class job opportunities and cannot assume they will ever be able to afford real estate. That’s a primary reason that millennials have gravitated to…
LONG BEACH, Calif. — The pleasure of a well-made kouign-amann — a French pastry from the town of Douarnenez, perfected in bakeries across Brittany — is in that tickle of salty butter layered throughout the laminated roll, set against the sweetness of the yeasted dough and the dark caramel that covers it. At Gusto Bread,…
The most challenging part of eating hotteok is the waiting, said the chef Judy Joo. It takes a few minutes for the hot sugar encased in the crisp, chewy pancakes to go from molten, burn-your-mouth-off goo to warm, sticky goodness. As a child, she visited stalls in Seoul that sold the Korean treat during the…
There may be one thing more romantic than cooking for another: cooking together. Learning the rhythms of each other’s day-to-day movements, like how one folds laundry and cooks dinner — or burns toast — is one of the best ways to get to know someone. For veteran couples, preparing a meal together can be a…
It was shades of April 2020 for me when I went to the market a week ago, just before the big snowstorm that hit the Northeast, and found that all-purpose flour was nearly sold out. While I’ve seen supply chain issues playing out on grocery store shelves, as I think we all have, the lack…
LONDON — Sometimes, when my test kitchen crew and I create a new dish, we do it to fit a greater narrative: the story of a season or of a day, about the person who inspired the dish, or a particular ingredient. Other times, it’s flipped: The narrative follows the recipe. I can just fancy…
I loved Yewande Komolafe’s most recent column about the foods she makes when the floorboards start to feel cold under her feet, and she wants to feel warm and nourished by the food she cooks. She calls this big family of broths, soups and teas her “restoratives” and builds them quickly, from simple ingredients. I’ve…