Sure, you know that cheese and crackers or apple slices and peanut butter are tasty combinations, but there are many weird yet surprisingly delicious food combinations that you should really try too. One survey found that Brits really love their odd food combos, with eight out of 10 admitting to indulging in strange concoctions like…
Mark Peel, one of a handful of young, educated California cooks enamored with local ingredients who emerged in the 1970s and 1980s and created a looser, farm-focused style of cuisine that would change the trajectory of American food culture, died on Sunday in Los Angeles. He was 66. Mr. Peel was admitted to a hospital…
In 1983, Tim Ma’s parents opened Bamboo Garden in Conway, Ark. It was a side hustle — his mother was in graduate school, and his father worked full-time as a medical technician. As owners of the only Chinese restaurant in their small town, the Mas made good money in their first year. But it wasn’t…
Unlike cicadas, June bugs are an annual nuisance. A type of iridescent beetle, also known as a scarab, June bugs are big, noisy and harmless to people (but not to plants). Christopher Curtin, the master chocolatier who owns Éclat Chocolate in West Chester, Pa., makes his chocolate June bugs seasonally. This year he’s fine-tuned the…
A new food hall is settling in to the Jerome L. Greene Science Center at Columbia University’s satellite Harlem West campus. The opening will be Friday. It’s an umbrella project for the chef, Franklin Becker, who is overseeing the airy 5,000-square-foot space designed by Glen Coben with seating indoors and out. Mr. Becker has a…
The chef Benjamin Vaschetti, who had a brief run on the Upper West Side with the now-closed restaurant Mokum, has started a food and hospitality service with his wife, Natalia Vaschetti, for high-end clients at home. But without engaging the couple for a catered dinner or as your concierge to book restaurant reservations in Paris,…
Cuong Pham, who, with the chef Diep Tran, created the excellent Red Boat brand fish sauce in 2011, has introduced several other products since then. The latest is Kho sauce, a kitchen shortcut made with Red Boat fish sauce, to use for braising meats and tofu. In Vietnamese kho means to simmer or braise, yielding…
Kolaches, the Texas specialty with Czech roots, found a home at a shop in Bedford-Stuyvesant, Brooklyn, nine years ago. Now an owner of Brooklyn Kolache — Autumn Stanford, a native Texan — has opened a Manhattan branch for the filled pastries, which became popular in Central Texas in the 1880s with a wave of Eastern…
Has it really been 10 years since Peter Hoffman closed Savoy, his steadfastly locavore gem on the edge of SoHo? Seems like yesterday. His new book, “What’s Good?,” is a lively memoir covering the arc of the restaurant’s life span, with plenty of detours into his suburban childhood; his culinary awakening; his wife and family;…
My love of raw oysters began in 1988, when an 8-year-old me spent a warm summer evening on Cape Cod tipping back raw oysters with my dad on the back porch of a family friend’s house. For years — well into my 20s — I had difficulty understanding why anyone would ever cook oysters when…