The nature of being Black American is to always be reintroducing yourself to your history. I suppose that’s true of many cultures, if you’re willing to stipulate that the past isn’t static, that what we unearth over time reveals new truths about ourselves. But this constant looking backward to inform and expand how we see…
Back in 1969, when his Heitz Cellar was in business for a mere eight years, Joe Heitz made a wine he called Lot C-91. It was an assemblage of cabernet sauvignon fruit from several of the property’s Napa Valley single vineyards. Mr. Heitz died in 2000, never having made the wine again. But Brittany Sherwood,…
Albanian cuisine — woven from threads of Balkan, Mediterranean and Ottoman traditions — features dishes like stuffed vegetables, phyllo pastries, meatballs and yogurt. For more details transmitted straight from Albania, the Museum of Food and Drink and the Greene Space have organized a virtual 90-minute talk and a cooking demonstration. Representatives from RRNO, a group…
When companies or restaurants say they’re donating a portion of profits to charity, it frequently amounts to a few dollars. But not the Sette, a tableware website from London that is now selling elegant bone-china platters in collaboration with Anna Polonsky of Polonsky & Friends, a design company. Buy the 14-inch oval platter — traced…
On the trail or around the campfire, you have to eat. And increasingly, Patagonia, the outdoor gear company, can stock your backpack. Its line of responsibly sourced shelf-stable products keeps expanding; most are also worth pantry space at home. Among the latest are crackers made from breadfruit flour — take that, Captain Bligh! The handy,…
Santa Carota beef is raised on a ranch near Bakersfield, Calif. The name of both the meat and the ranch comes from the carrots used by the Pettit family as feed for the animals, which are grass-fed in open pastures but finished on a diet of carrots. The ranch started adding carrots from local farms…
Lee Jones, an Ohio farmer who famously wears overalls and a red bow tie, runs a family farm that caters to chefs, cultivating the everyday (broccoli) and the less common (cardoons). The farm has an educational adjunct, the Culinary Vegetable Institute, and now, “The Chef’s Garden,” a thick book all about vegetables. Merely leafing its…
Spring onions can be gathered when their bulbs are as slim as pencils or as plump as apples. When skinny, they resemble scallions, and, in some parts of the country, the terms “spring onions” and “scallions” are used interchangeably. But true scallions are actually a distinct species. With a relatively mild flavor and snappy, juicy…
Good morning. Here we go again. Another week at the desk by the bed. I’m not complaining, though! Come dinnertime, I’m just steps from the kitchen, and with some ace new recipes, too. I’m excited to try Hetty McKinnon’s yo po mian (above), Shaanxi hot oil noodles, in which noodles and greens are topped with…
The sun is out. I’ve made my annual switch to iced coffee. I’m buying Lambrusco and making a spritz. Summer is nigh! After the year we all had, you will catch me indoors only when it’s time to sleep, shower or type on this laptop (and maybe not even then). But, OK, let’s still take…