Olympia Provisions in Portland, Ore., a company that specializes in European-style charcuterie, has started spinning out a new salami collection, called Farmers Network, using meat from small family farms in Oregon. Their first release is Rosette d’Oregon, based on the classic dry French sausage called Rosette de Lyon and made with pasture-raised heritage pork, Willamette…
To replenish the rolling hills and once thickly forested woods of the Appalachian region after mines scraped them bare before shutting down takes time, effort and money. The Appalachian Beekeeping Collective is part of it. Kate Asquith, the director of programs for its parent organization, Appalachian Headwaters, a nonprofit founded in 2016 and dedicated to…
Eat Offbeat, an organization that employs mainly refugee cooks for catering, is now offering a couple of picnic boxes: one with Syrian food and the other, vegan, with a mix of items from the Middle East and Asia. The kits, which come in a cooler bag, include ingredients for stuffing pita pockets with chicken or…
Flip this compact plain wood carrier for food, drinks and utensils and it becomes a low table for serving or eating poolside, on a beach blanket or on a coverlet in the grass. The sides and legs fold up to turn it into a carrier, which is easily opened and locked to transition from accessory…
Perhaps this week is the one where I can — and perhaps you can — get out of a breakfast rut (yogurt and strawberry jam, in my case), and discover something new for the first meal of the day: breakfast udon, say; or everyday pancakes; or breakfast bars with oats and coconut. There are thousands…
Hello from New York Times headquarters! I’m writing to you from my desk at the office, where I am for the first time since Covid banished me to my home, which I know makes me fortunate. It’s sort of thrilling to be here, even though it’s still empty, and to imagine the newsroom hive buzzing…
Shing Tat Chung and Erchen Chang, the husband-and-wife duo behind London’s beloved Bao restaurants, as well as Xu Teahouse & Restaurant, met while studying at London’s Slade School of Fine Art. And when Chang briefly returned to her home country of Taiwan after graduation, Chung and his sister, Wai Ting Chung, now the couple’s business…
It’s one of the most elemental cooking techniques: impaling food on a skewer or a stick and cooking it over an open fire. With iterations found throughout the world — the kebabs of the Middle East, the anticuchos of South America, the yakitori of Japan and the suya of Nigeria, to name a few —…
In a spiral-bound police community cookbook from the 1970s, Songza Park’s recipe for “BUL KOGI (Barbecued Beef)” calls for two pounds of sirloin steak that you have to slice “very thin on the bias” before scoring each piece with an X. In 1965, when Ms. Park immigrated to the United States from Korea, she had…
When Michelle Lopez immigrated to Houston from Manila as a teenager, her family’s new neighbors all dropped off the same welcome dessert: Texas sheet cake. Their kitchen was filled with five thin slabs of moist chocolate cake, each adorned with a pecan-laden chewy fudge frosting. “My family had never had anything like that before,” said…