“The ingredients, dishes and Black skillet kitchen technique was pure Gullah Geechee home cooking,” said David S. Shields, an English professor at the University of South Carolina and a food historian. (The Gullah Geechee people are descendants of West Africans who were enslaved along the coast from North Carolina to North Florida and whose cooks…
Over the years, we’ve defined wines most often by appellation, occasionally by grape and, once in a while, by popularity. But many readers have suggested that we look at wines by price. Essentially, this group resists all but the cheapest bottles possible. Most of the time for Wine School, that’s not practical. If you want…
I was born on a cold day in April. There were tulips pushing up to bloom in banks of snow, they tell me. A terribly evocative image — or was my mother being melodramatic? It’s easy to forget that spring can take its sweet time. As I write this from upstate New York, most of…
I know Comando G has been inspired by Château Rayas, a cult Châteauneuf producer whose wines have always been shimmering and pure regardless of the fads of the moment. I suspect that Angela Osborne, the proprietor of A Tribute to Grace, has been inspired by them as well. While these two wines are entry-level introductions…
A few weeks ago, I wrote about unlikely sources of cooking inspiration, and asked you for yours. I got so many great emails. But among the many movies (“Big Night”), TV (“The Sopranos”) and books (“The Lion, the Witch and the Wardrobe”) you described, one reader’s email stood out: “I once served on a jury…
In Pakistan, the Urdu word for “yesterday” is the same as the word for “tomorrow.” And lateness is generally acceptable. Sometimes, the sun sets while those observing Ramzan (the Urdu term for Ramadan) are on their way to an iftari, the fast-breaking meal after dusk. In those moments, stuck in traffic, a roadside samosa stand…
For 20 years, Richard Christiansen hustled. The Australian-born founder of Chandelier Creative, a New York-based creative agency known for its work with major fashion and commercial retail brands, was “pitching, pitching, pitching,” he says, constantly courting new business and traveling between offices in New York, Los Angeles and Paris. He was up early for flights,…
HOUSTON — In early March, a delivery truck carrying dozens of bags of live Louisiana crawfish arrived at Crawfish & Noodles. The restaurant, in a district known as Asiatown, is arguably Houston’s best-known purveyor of Viet-Cajun crawfish. The style expands the flavor profile of traditional South Louisiana whole boiled crawfish, with modified spice blends and…
The chef Mohamad Orfali remembers how his grandmother, whom everyone called Fatoum, spent her days in her kitchen in the Syrian city of Aleppo when he was a child there. If she wasn’t preparing feasts, she was preserving the season’s bounty to stock her pantry — everything from tomatoes and eggplants to peppers, pomegranates and…
For well over a year now, elaborate charcuterie boards have been taking over the social feeds of food enthusiasts. There have been artful assemblages of the usual items, like cheese, meat and fruit, as well as plates topped with desserts and colorful candy. If by chance you’ve seen boards stacked with cookies shaped like dog…