The Food and Drug Administration, citing an epidemic of diet-related illnesses, released new guidelines on Wednesday aimed at reducing the amount of sodium that Americans consume at restaurants, school cafeterias and food trucks, or when they are eating packaged and prepared foods at home. The recommendations, issued after years of delay, seek to reduce the…
The humble slow cooker may never be the showstopping star of the culinary appliance show, but for many busy cooks, it is the behind-the-scenes workhorse of the home kitchen: cooking and keeping meals warm for family members or roommates with wildly divergent schedules who work outside the home (or would just rather not cook at…
I bought a stainless-steel kitchen prep table in 2016 because I once read that you could throw hot pots and pans directly on it. This tall, sturdy table has since become a center of gravity for me. I do everything on it, from reading the paper with my coffee in the morning to developing recipes…
“We grew up in cheese together,” Mateo Kehler, who started Jasper Hill Farm with his brother, Andy, said by phone. “Thanks to her, our cheeses are on menus all over the city.” Dan Barber, the executive chef and an owner of Blue Hill at Stone Barns in Pocantico Hills, N.Y., and Blue Hill in Manhattan,…
The Mary Lane The chefs Mike Price and Joey Campanaro, whose Blackfoot Hospitality owns Little Owl, Market Table and The Clam, have added this seasonal American spot to their portfolio. If you have been hankering for fermented soy dip with crudités, a king trumpet mushroom tartare with crispy sunchokes, pancetta-wrapped fig saltimbocca, rosemary-brined pork loin,…
James Joseph Neary was born in Tubbercurry on Sept. 14, 1930. His father, Patrick, was a police officer and a farmer. His mother, Catherine (Marren) Neary, was a homemaker. At school they poked fun at Jimmy for his size. But he later got the last laugh when he cleaned out everyone’s pockets at a poker…
IN SHANGHAI — CHINA’S most technologically advanced megacity — before the pandemic, De He feels subdued, far from its raucous Chengdu predecessors. There are busier spots in town, perhaps above all the tourist-besieged Huxinting Teahouse, an ornate pavilion rising on stilts over a lake of lotuses. But among the city’s thousands of teahouses, a new…
Temple Bar, the clandestine bar on Lafayette Street that served up martinis, mood lighting and a downtown version of uptown glamour until it closed on New Year’s Eve in 2017, will reopen Thursday. And though the management may be new, it is decidedly loyal to the memory of the original. Maneesh K. Goyal and David…
Cómo la industria de alimentos está haciendo frente a la sal Ya en 1979, un grupo consultivo encargado por la Administración de Alimentos y Medicamentos (FDA, por su sigla en inglés) recomendó que se reconsiderara el estatus de la sal como “generalmente reconocida como segura”. Pero la agencia solo pidió a la industria alimenticia que…
Anne Saxelby, who championed American artisanal cheeses for more than 15 years, died on Saturday. She was 40 and had a heart condition. From her first minuscule stall for Saxelby Cheesemongers in the Essex Market on the Lower East Side, which she opened in 2006, to the more spacious counter in the Chelsea Market she…