African Americans crave locally harvested, coast-to-coast, U.S.D.A. Prime liberty, in all its bitter sweetness. On June 19, 1865, more than two years after President Abraham Lincoln signed the Emancipation Proclamation, Maj. Gen. Gordon Granger arrived in Galveston, Texas, and issued General Order No. 3, informing the people of Texas that all enslaved people were now…
Jancis Robinson, the esteemed English wine expert, turns her laser palate to the wines of North America in an online session for Roundtable by the 92nd Street Y, New York. Though most of the talk will feature the wines of California, Washington and Oregon, she will also explore New York’s Finger Lakes and Long Island…
This month, bakeries across the city are paying homage to Hot Bread Kitchen, a career training program and incubator that has supported immigrant women and people of color starting their own businesses since 2008. For what they’re calling the Fête du Pain, established bakeries that participate in the organization’s Quality Jobs Lab, an effort to…
Long considered the meat maestro when it comes to grilling, the Argentine chef and restaurateur Francis Mallmann has turned his attention to plants. His latest, vibrantly-illustrated tome, written from his outpost in the Patagonia region, covers fruits and a dozen different vegetables suitable for grilling. Accommodating a standard Weber grill with other equipment, including a…
What might be the city’s most luxurious food hall opens Wednesday in the new Waterline Square cluster of apartment towers on the Upper West Side. Called Harry’s Table, it’s the first food market from the Cipriani family organization and connects to their newly opened Bellini Restaurant. There’s a linear progression done in pale turquoise and…
This clever new gadget from the MoMA Design Store provides a well-made espresso at a moment’s notice. Hot water and coffee grounds are enclosed in separate compartments in its compact housing; they join forces through a hand-operated pressure pumping system to release an inky 2.7-ounce shot. A tiny cleaning brush and a measuring scoop fit…
No nonsense protection is what this sturdy pitmaster apron delivers. It was designed for BlueCut with input from Daniel Castillo, whose Heritage Barbecue in San Juan Capistrano, Calif., draws crowds for his Texas-style fare. It’s also extra wide, made from flame-resistant denim with thicker quilting in the belly area to insulate from heat, stitched with…
Every now and then, on a hot day in northeast Los Angeles, you might wish for something sweet and icy and refreshing, and at that exact moment, a raspado vendor will appear. The serendipity of it! Riding in a magnificent converted golf cart, honking the horn as if responding to a local emergency (which he…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. This spring in the East Village, blue and yellow flags flutter in the breeze. The sign of support for Ukraine also hangs in the window, alongside loops of kielbasa and…
I can hardly believe it, but here we are in grill season, beach-picnic season, salad-for-dinner season — summer, my favorite time of year to cook. Some people prefer fall for its crispness; winter for its coziness; spring for its promise of something green. Not me. I am here for summer. Proof that this is one of…