“Steve encouraged him to think outside the box and to look at the moment as one of an opportunity for innovation and progressive thinking and not as a defeat,” Eli Steltenpohl said. “That certainly gave my dad some necessary fire to pull through.” Odwalla never fully recovered. With the company on the verge of bankruptcy,…
The three-piece suit of the cocktail set, the sour formula is simple and timeless: spirit, citrus and sweetener. Sometimes, though not always, an egg white is added. One of the “children of punch,” according to the cocktail writer and historian David Wondrich, the sour is infinitely adaptable, yielding countless variations — whether whiskey sour, daiquiri…
Daniela Narcisco, a Brazilian cookbook author and food historian based in Florianópolis, the capital of Santa Catarina, Brazil, describes moqueca as “a wonderful addition to any Easter celebration.” And this seafood stew, built on a few simple yet deeply flavorful ingredients, is pleasing: Its vibrant broth is luscious and light, and evokes the essence of…
A year into this pandemic, I’m taking dinner ideas wherever they come. Last week, my daughter and I read “Bread and Jam for Frances,” the 1964 picture book about a little badger who doesn’t want to eat any of the food her mother cooks (soft-boiled eggs, toast and fresh orange juice for breakfast; breaded veal…
A pudding cake is a magical dessert — not in a flashy, soufflé kind of way, but quainter, more “Bewitched” than “WandaVision.” What it lacks in billowing drama, a pudding cake makes up for in both coziness and ease, with one straightforward batter baking into two distinct layers. On top is an airy sponge cake…
Ham of the smoked, wet-cured variety is surprisingly easy to make at home, but you’ll need time, refrigerator space and one special ingredient: pink curing salt. Also known as Prague powder #1 (named for where it was originally developed), it contains 6.25 percent sodium nitrite, a naturally occurring compound that gives ham (not to mention…
I met Steven Spurrier no more than a half dozen times or so over the years, but each time I came away the better for it. For one thing, Mr. Spurrier, who died on March 9 at 79, always left me with something memorable. The first time was in 2007 in Napa Valley at a…
LYON — Grégory Doucet, the mild-mannered Green party mayor of Lyon, hardly seems a revolutionary. But he has upended France by announcing last month that elementary school lunch menus for 29,000 Lyonnais children would no longer include meat. An outrage! An ecological diktat that could signal the end of French gastronomy, even French culture! Ministers…
Some people enjoy making wine, and many do so to avoid animal byproducts due to their vegan lifestyle. The process is a lengthy one that requires plenty of patience and can prove demanding with results that are not always ideal. In some cases, the product refuses to clear or develops a haze after achieving enough…
Good morning. I commuted home from work for the last time one year ago today, a muted St. Patrick’s Day in Manhattan, the subways lightly populated — pretty late in the game to be out there. Did I make corned beef that night? Probably not. As I remember it, I made a huge grocery list.…