Many highly skilled cooks in the region have been overlooked for years, said Hanna Raskin, a former restaurant critic for The Post and Courier in Charleston, who writes a newsletter about Southern food. “The elite of the Lowcountry have a long history of taking Black women for granted.” The book might never have been published…
“Raw wine” is an appropriate label for the category of natural, low-intervention, biodynamic and organic wines, that is wines not made using conventional methods. Isabelle Legeron, the first female Master of Wine in France and an authority on the wines, has created the Raw Wine Club. Subscriptions, each with six bottles and Ms. Legeron’s tasting…
Inside “Zabar’s: A Family Story, with Recipes,” there’s a family tree for the deli dynasty from 1870 to the present. Lori Zabar, the author and family historian who died in February, provides a map of Ukraine, showing Ostropol, where the Zabarkas were rooted before emigrating to America and shortening their name. Ms. Zabar, a lawyer…
Art in the form of meal kits is the latest from Active Cultures, a Los Angeles-based nonprofit that brings art and food programming to the public. Called Home Assembly, the limited-edition kit, available through this summer until sold out, has of a plate in the style of Daruma (a Japanese symbol of perseverance and luck…
On a 2019 trip to Northern Greece, lunch at Kanela & Garyfallo Restaurant, in Zagori, ended with a memorable dessert of candied chanterelles and thick Greek yogurt. It came to mind when Angie Mar recently served a savory foie gras mille-feuille garnished with candied morels (morilles confites) at her restaurant, Les Trois Chevaux, in the…
Steve Marcus, an artist who lives and works on the Lower East Side, has been collecting New York hot dog memorabilia for years. Some of his trove, along with his own cartoon works, will be on display at the Museum at Eldridge Street through Nov. 6. He will speak at the opening reception, Thursday from…
The spring awakening is upon us. At the market, asparagus is showing up, along with leafy young turnips and the first peas. But even beets can be springy when given a chance. I craved a light, fresh meal to match the season. Earthy beets beckoned at the market in bright bunches, leaves attached. They were…
I made Ali Slagle’s gnocchi with sweet and hot peppers for dinner this week, which is one of those easy, let-the-oven-do-the-work recipes that hit just right after a long day. In that recipe, cherry tomatoes, bell peppers and canned chipotles roast in oil until they collapse into a sweet and smoky sauce for gnocchi, or…
Comfort food can take different forms. At its most heartfelt, it’s those childhood tastes that resonate emotionally: a pan of noodle kugel, a chicken foot straight out of my grandmother’s soup pot, a buttered slice of my father’s warm anadama bread. They may not be comforting to everyone, but, to me, they’re as soothing as…
It’s easy to track the movement of a Dirty Shirley at a bar: Look for a tall glass of Sprite with a gradient of bright red grenadine and a maraschino cherry floating on top. The flavor profile — syrupy, verging on sickly sweet. “It’s going to be a volcanic summer of Dirty Shirleys,” said Ashwin…