Have you recently become a vegan? Making such a decision doesn’t necessarily mean you should give up your favourite sweets. Nowadays, the majority of UK confectionery brands have become aware of the importance of introducing vegan-friendly treats. These candies and gummies are free from gelatin, palm oil, artificial colours, and synthetic flavours. Instead, they feature organic…
I don’t have a first oyster memory. It has been crowded out by so many others, vivid and indelible, that followed. There was a fried-oyster po’ boy that I once asked a cabdriver to make a detour for on the way to the airport. I had him stop and wait for me outside Domilise’s in…
RAMEH, Israel — A pot of mujadara was packed and ready to go, a small jar of olives and some bread alongside it. It was the dead of winter in this Palestinian mountain village in the Galilee, and Abla Hussein, who is now 86, was a child at the time, no more than 7 or…
This article is part of our Business Transformation special report, about how the pandemic has changed how the world does business. Milk & Honey, the Lower East Side speakeasy that helped kick off the American cocktail revival when it opened on Dec. 31, 1999, was as famous for what it didn’t have as what it…
SEATTLE — One of the first things you’ll notice about Bateau, a critically acclaimed steakhouse in a city typically associated with seafood, is that it doesn’t look like a steakhouse. There is no shrimp cocktail or Caesar salad on the menu. The white, window-lined dining room will not be mistaken, as many steakhouses could be,…
To Lauren and Alex Benward, sixth-generation owners of the Beltane Ranch vineyard in Glen Ellen, Calif., the word “sustainability” does not adequately convey the agricultural measures that they and many of their fellow vineyard owners have adopted in recent years. Steering clear of pesticides and industrial tillage is a no-brainer. They also use roving chickens…
Bear Robotics, which makes the Servi robot, has seen demand skyrocket, said Juan Higueros, co-founder and chief operating officer. Aside from Sergio’s restaurants, he’s fielded inquiries from casinos, restaurant chains, arenas and even senior living residences, desperate to assist overworked staff. “Burnout is becoming a very big problem for restaurant staff,” he said. Peanut Robotics,…
There are many ways restaurant décor can say welcome: fresh flowers, linen tablecloths, soft lighting. At Terror Tacos in St. Louis, the welcome is rendered in blood — actually, lurid red paint that covers one wall in long drips, like the macabre drapery that Satan’s gnarled hand might pull back to usher the damned into…
Heath Ceramics has history. The company was created in Sausalito, Calif., in 1948, by Edith Heath, a potter and artist, and her husband, Brian Heath. It has long been known for its simple, utilitarian shapes and often neutral glazes; the pieces fit seamlessly in the midcentury aesthetic. The company suffered some hard times, but in…
You cannot help but be drawn to “Gastro Obscura,” a compendium of culinary oddities. Organized geographically, it offers thumbnails of the uncommon food experiences that exist across the globe, including in all 50 states. There is the remote eel smokehouse in Hancock, N.Y., east of Binghamton, and the list of Chinese restaurants in the most…