GREENWOOD, Miss. — In the Deep South, any restaurant that has operated for nearly a century is bound to have a complicated racial history. Lusco’s is one of those. Since opening in its current location on the day President Franklin D. Roosevelt was inaugurated in 1933, the restaurant has served cotton farmers and soldiers returning…
Good morning. The shorebirds that passed me on their way north after the winter are starting to push south along the coast of New England and New York, which means the fall run is starting and not just for birds. We’ll see striped bass heading south pretty soon as well, along with false albacore and…
Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. J. Kenji López-Alt, a food columnist for The New York Times, approaches home cooking like a scientist. He explains the basic elements of food like proteins and fat and examines what happens to them on…
They also factored in time: The plan assumes that SNAP families will get 99 percent of their beans from a can. Among the other convenience foods it includes are hard-boiled eggs, prepared salsa, baby carrots, boxed macaroni and cheese and bagged salad greens. “It was a scientific, analytical process,” said Stacy Dean, a senior Agriculture…
The dish I keep on repeat all summer long is something I’ve come to call the Super Caprese. It’s just a caprese salad, that ultra-Italian combination of fresh tomatoes, mozzarella, basil, salt and olive oil, but made deluxe and regarded as a complete meal, with olives and capers added, maybe prosciutto and salami, and a…
When Russ & Daughters, the renowned 107-year-old food counter business, opened an 18,000 square-foot shipping facility and factory in the Brooklyn Navy Yard three years ago, Josh Russ Tupper, one of the owners, was nervous. “Should we do this? Is this too big? Is it too fast? Is it too much money?” he recalled of…
Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into how our journalism comes together. Newsletters have a history even longer than newspapers, and email is several decades older than the web. Despite this lengthy pedigree, email newsletters are having a very buzzy moment — and here at The New…
This summer, fishers in the world’s largest wild salmon habitat pulled a record-breaking 65 million sockeye salmon from Alaska’s Bristol Bay, beating the 2018 record by more than three million fish. But on the Yukon River, about 500 miles to the north, salmon were alarmingly absent. This summer’s chum run was the lowest on record,…
Here are a few things to consider for your next trip.
In the Iranian kitchen, the dizzying aroma of sweet saffron mingled with the warm, nutty scent of perfectly steamed rice is a time-honored call to the table. Even though it is known as the world’s most expensive spice, saffron is ubiquitous in Persian cuisine and infuses a wide array of dishes with soul. We can…