New York Wine Events, which conducts day trips to the wine country of Long Island and Hudson Valley, has expanded its schedule this year, a smart move considering that people who are resuming travel as pandemic restrictions ease are doing so closer to home. Custom trips for groups of two or more, are now available…
As lush as the Great Lawn on a sunny day, the new Strawberry Fields cruller from Daily Provisions is a limited-edition confection designed to support the Central Park Conservancy. Crullers are a Daily Provisions specialty, and this one comes with matcha icing strewn with bits of tart dried strawberry to balance the sweetness. The crullers…
Kind bars have been around since 2004, and its line of products, primarily fruit and nut mixtures, has grown; the company has now introduced a frozen plant-based dessert you could happily mistake for high-end ice cream. Its main ingredient is not some alternate milk, but pear juice. The rich, complex flavors, mostly swirled abundantly with…
These burgers made in Portland, Maine, are plant-based but not trying to be meat. Kelp is the main ingredient, and they’re bolstered with mushrooms, pea protein, quinoa, black beans, chickpea flour and seasonings for a satisfying veggie burger. They’re best seared on a griddle, loaded with condiments and piled into a bun. Even if you…
Oyster expertise in an hour, in a virtual class, is promised by Food Island Partnership, the organization that promotes shellfish from Prince Edward Island, Canada. Patrick McMurray, a champion shucker, will guide the audience in a free event that covers buying and storing oysters, shucking them (with oysters and tools you can purchase in advance…
“I want African-American barbecuers properly acknowledged, celebrated for their contributions and sharing in the barbecue prosperity,” writes the food historian Adrian Miller in his new book, “Black Smoke.” Mr. Miller is fed up with the general lack of recognition given to the Black barbecuing community by the media, in cookbooks and on the barbecue event…
WOODBRIDGE, CONN. — For Bun Lai, cicadas are mesmerizing to eat, their sweet, bitter flavor reminiscent of walnuts, chestnuts and adzuki beans, and their gently crunchy exterior giving way to creaminess, like a soft shell crab. Every technique for cooking them “brings out different tones and shades,” he said. Mr. Lai, 47, is the chef…
When Forever Jerk’s operation in Brooklyn is going full throttle, the smoke is visible from at least a quarter-mile away. I saw it for the first time as I was driving down Pennsylvania Avenue toward the Starrett City housing complex, and I thought somebody had thrown a couple of couches out on the street and…
“I’ve gone full L.A.,” Roxane Gay recently told T, by which she meant she’s gotten into juices and cleanses and “going to the farmers’ market and getting super-fresh produce.” The 46-year-old media multihyphenate — she’s an author, a columnist, a film and TV writer and a podcaster — has lived “full-ish time” in Los Angeles…
“Hi, I’m Roxane Gay, and welcome to my kitchen in Los Angeles. Today I’m going to be making chicken Milanese with my wife Debbie Millman. It’s her favorite dish, and it’s actually the first thing I ever cooked for her. When I moved into the house everything was painted white and I could not abide…