The Bene, or Bene Israel, is a group of Jews in India said to have arrived there many centuries ago. Esther David, who is a member of the community living in Ahmedabad, India, will discuss its food and traditions in a virtual event for the Museum of Food and Drink in New York City. Those…
On its website, the kimchi maker Mother-in-Law’s is celebrating the final napa cabbage harvest in November, a Korean festival called Kimjang. It’s a time when communities make and share kimchi. The company is also offering a new tasting sampler, which is a perfect gift for this and other occasions. It consists of four kimchis: house,…
Biscotti are the everyday sidekicks for a glass of vin santo, or an inky ristretto. But in Puglia, in southeast Italy, the choice is often taralli — dry, ring-shaped biscuits with a final twist, frequently made with a whiff of anise or black pepper. They have a long shelf life and, like bagels, are usually…
LONDON — There were biscuits, just not the kind British people know. “It looks like a scone,” Victoria Ubochi said after trying a biscuit, “but it doesn’t taste like one.” One of the challenges for any company expanding internationally is translating the cultural elements of its brand to a new market. For Popeyes, the American…
Good morning. Your turkey’s thawing in the refrigerator, yes? It oughta be, if you bought a frozen one. Thursday’s coming fast, and you do not want to be the person emailing me on Thanksgiving morning to ask what to do with the brick-hard 20-pounder you just pulled out of the freezer. Dry brines start tomorrow!…
When you open a can of chickpeas and fish out the nutty, savory little beans, you’re partaking in a history that began around 10,000 years ago. The modern chickpea’s ancestor, a wild Middle Eastern plant that likely had tiny, hard seeds, was cultivated by humans around the same time as wheat and barley, and began…
Her daughter, Anna Lappé, 47, who is carrying on her mother’s work as an author and sustainable food advocate, said that when she thinks of her childhood home, “I can picture tall glass Mason jars filled with beans and lentils.” The family shopped in bulk at a food co-op, and Ms. Lappé cooked simple, healthy…
The American chapter of the Court of Master Sommeliers, one of the world’s most influential wine organizations, is moving to expel six men accused of a variety of sexual-misconduct offenses, after a nine-month investigation. The inquiry followed an October 2020 report in The New York Times in which 21 women said they had been sexually…
During my long career writing about Jewish cooking, I’ve focused on finding lost recipes. But recently, a recipe found me. Hanukkah begins on the evening of Nov. 28, after a long weekend of cooking and eating (and cleaning) for Thanksgiving. I’ll be with my adult children and grandchildren, and, of course, we will most likely…
Every winter, I look forward to reveling in the fried food frenzy of latkes and jelly doughnuts called sufganiyot that is Hanukkah in my home. But, after a few grease-splattered days, I’ve had enough. Not of Hanukkah — that goes on for eight gelt-filled nights — but of frying. The question is, what else can…