By Gisela Williams When the Moroccan financier Aziz Nahas decided to buy and regenerate a farm outside Marrakesh about two decades ago, he underestimated how much would grow there. Now, the 10-acre plot produces organic vegetables and fruits as well as hosting an artist residency program and a ceramic studio, all under the name Sanctuary…
This is Day 4 of Well’s Mediterranean Diet Week. Start at the beginning here. It’s time to add a bit more crunch to your diet, so let’s talk about nuts and seeds. These nutritional powerhouses are rich in essential vitamins and minerals, as well as protein and gut-healthy fiber. Just a handful of almonds, for…
On the volcanic slopes of Hawaii’s Big Island, hundreds of farmers in the Kona region produce one of the most expensive coffees in the world. Those farmers recently won a series of settlements — totaling more than $41 million — after a nearly five-year legal battle with distributors and retailers that were accused of using…
My first attempt at crunchy rice was not entirely on purpose. I was a young, multitasking cook with a pot of rice left on low heat until … wait, was something about to burn? I salvaged what tender grains I could and was about to plunge the pot and its residual crust into a sink…
It is a truth universally acknowledged that meat tastes better when seasoned ahead. Even a brief 20-minute rest with a sprinkle of salt will help bring out the best in most cuts. But when it comes to chicken, a long soak in a pungent marinade pays off exponentially, sparking the mild meat with a good…
It’s a real conundrum, and I don’t think it has to do with the general size of the American appetite compared with the British one. Jess tested this minestrone right before the holiday season, when eyes are normally much bigger than tummies. Waiting for certain festive foods to arrive — in my world, matzo balls,…
This is Day 3 of Well’s Mediterranean Diet Week. Start at the beginning here. If I had to choose just one food to always have on hand, it probably would be lentils. They’re quick to cook and comforting; my mom’s lentil soup was a staple of my childhood. But I’d also take any of the…
In 2014, when I had my first meal at the Simone, you could have described it as slightly behind the times. The pace was languid. The menus were handwritten. The chef, Chip Smith, molded regional American flavors over a frame of French technique. The dining room, on the ground floor of an Upper East Side…
When the chef Tavel Bristol-Joseph was opening Canje in Austin, Texas, in 2021, he did something he had yet to do as a restaurant owner: He decided to tell his own story. Namely, the story of growing up in Georgetown, Guyana, a South American country with deep ties to the Caribbean through food and culture.…
Headliner Weill Café Yes, we know, you get to Carnegie Hall with “practice, practice.” And once you get there, starting Saturday for dinner and Monday for breakfast, lunch and coffee, you can have something to eat. On Monday, the new Weill Café, occupying the stately, cream-colored room, recently renovated with gold and burgundy accents, that…