Zoe Adjonyoh, whose background is Ghanaian and Irish, is a London-based writer, chef and activist who is on a mission to broaden the acceptance of African food. She sells spices and other items on Zoe’s Ghana Kitchen, which is also the title of her new book. Its recent publication is the springboard for a virtual…
With the rise of the Omicron variant and people more wary of public gatherings, home cooking is back on the front burner. The MoMA Design Store is selling a useful and versatile ceramic baking dish that can be used on the top of the stove, on a grill, in the oven or microwave. The size…
A long and circuitous route has finally brought Gran Luchito’s chipotle paste to the United States. Though it’s made in Mexico City, it has been sold first in England, then in Europe, the Middle East, Asia and Australia for the past nine years, and only arrived stateside this fall. The dense, jammy condiment packs smoky…
We don’t ordinarily get too deeply into the details of making wine, but we will with our next subject, orange wines, also known as amber wines or skin-contact whites. The phrase “orange wine” was unknown 20 years ago, but the style and the techniques for producing the wines stretch back thousands of years. Essentially, orange…
At the same time, California cabernet can be legitimately criticized. Too much is made, often from areas not suited to cabernet, for one thing. A lot of cabernet, both inexpensive and ultraexpensive, is overly manipulated, for another. As I do each month, I suggested three bottles for people to drink over the course of the…
Chicagoans may be picky when choosing purveyors of Italian beef in their hometown. But they are even tougher on those who try to create the beloved sandwich outside Chicago. “If you do it in California, and it’s not exactly like they want it, they’ll let you know,” said Chris Caudill, an owner of Roy’s Chicago…
Early in the pandemic, Mr. Klimavicius, like many, had his doubts — theater was dark, Midtown was dead, everything seemed uncertain. But this June, buoyed by $4.5 million from the federal government’s Restaurant Revitalization Fund, he began overhauling the space — redoing the kitchen, the gas lines, the ventilation, and the wiring, among other things…
On New Year’s Day, Black American families around the country will sit down to eat a variation on green vegetables and cowpeas, joining in an enduring tradition meant to usher in opportunity in the year ahead. “I don’t let a New Year’s Day go by without having some form of greens, pork and black-eyed peas,”…
Hi, old friends! Margaux here, filling in for Em today. Once I file this newsletter, I’m taking off for an almost two-week break. (But with kids at home and 892 presents to wrap before tomorrow morning, I use the term “break” very loosely.) I’m not traveling, but my goal is to watch too many holiday…
I have a few food traditions at the end of the year: I sharpen my favorite knives. I clean and organize the kitchen, and I try to catalog the teeny-tiny lessons I learned. Here are three that come to mind right away: Seaweed goes with everything! Eric Kim’s asparagus pasta cleverly draws umami from dried…