ALBION, Calif. — A decade ago, when Gary Trumper used to dive for sea urchins, the docks here were packed with commercial fishing vessels. Mr. Trumper and his diving partner, Byron Koehler, would steer through masses of tangled kelp and return after a few hours of work with what Mr. Koehler described as enough red…
Like many businesses, the publishing industry was profoundly impacted by the racial reckoning of 2020, when its overwhelming whiteness was called into question both online and behind closed doors. Now, more than a year later, the results of calls for greater diversity among those who decide what gets published have begun to materialize. Titles by…
Good morning. I was on the road for a few days, and not cooking at all. The food was fine while traveling — wings and tots, a pepperoni and Parmesan croissant, a decent cheese steak, a better-than-decent Italian sub and a remarkable beet smoothie from a juice bar in Lorain, Ohio, that I drank in…
In his most ambitious project to date, the chef and restaurateur Jean-Georges Vongerichten will fill the Seaport District’s Tin Building with markets, dining counters and restaurants, to open in the spring. Mr. Vongerichten’s company will run everything in the 53,000-square-foot space. Built on the Manhattan waterfront in 1907, the building, covered in corrugated tin, originally…
Recovering from the tumor seems to have affected some of those rituals. He cooked a risotto Milanese for his co-star, Colin Firth, when they worked together on the movie “Supernova,” released earlier this year. In an email, Firth said that it was the best he had ever had, but Tucci “was convinced it tasted awful…
Autumn is here and, despite the aggressive push for pumpkin spice, it’s unequivocally apple — and cider — season. At its most basic definition, cider is fermented apple juice. But like wine, it contains multitudes, skewing tart, sour, dry, bitter, sweet, wild, herbal, acidic, sparkling with big bubbles, sparkling with fine, fizzy bubbles or not…
We have a new favorite recipe in the rotation at our house: Eric Kim’s version of gyeran bap, a dish he paid homage to in his column in The New York Times Magazine a few weeks ago. Several cultures have a dish like this, a soul-satisfying combination of fried egg and rice, topped as you…
This dinner steps into autumn, savoring the season’s deeper flavors and a different seasonal color scheme. It leans into ocher and ruby, with an earthy squash pie and pears with red wine and pomegranate. But it’s not too taxing to prepare. Most of it can be done in advance, leaving the cook free to spend…
VALDOBBIADENE, ITALY — Small pickup trucks carrying mounds of green grapes wound through Prosecco Road. Workers harvesting in the terraced vineyards squinted in the sun. Tipsy tourists stopped in for tastings. Couples clinked glasses in the town’s quaint Prosecco bars. But behind the effervescent front, producers of Italy’s wildly popular sparkling white wine in the…
One of my favorite tiny tasks in the kitchen is to quick pickle some onion or a few shallots. I can scatter it on dishes for days, adding brightness and crunch, and a few drops of the sweet and sour pickling liquid can double as a finish at the table, like a pinch of flaky…