Headliner Franklin Becker’s Ghost Kitchens The chef and restaurateur Franklin Becker has opened four restaurants under one roof in SoHo. Each has a different identity, but no décor or tables. Mr. Becker rented part of the space owned by Zuul Kitchens, a ghost kitchen company that also leases space to a number of restaurants for…
Rodney Scott, the James Beard award-winning chef and pitmaster from South Carolina, called Mr. Jones’s son, James Jr., to offer advice on how to rebuild a safer, wood-fire barbecue restaurant. The Scott family’s original restaurant, in Hemingway, S.C., was badly damaged by a fire in 2013, and the pit at Rodney Scott’s Whole Hog BBQ,…
Meadow Creek, a dairy in Galax, Va., called its very first cheese Appalachian, a nod to home in the hilly southwest corner of the state. Normally aged for three months, the raw cow’s milk cheese now comes in this extra-aged version, after eight months in the cellar, yielding a toasty, haystack aroma, a semisoft texture…
Food delivery platforms for restaurants cover a wide spectrum of cuisines and prices. The new service WEAT offers meal packages from small independent restaurants trying to hang on during the pandemic. The boxes, from an array of cuisines, contain the components for dishes to prepare. A dumpling kit with a bamboo steamer from 456 New…
Around the beginning of the pandemic, the chef and caterer Mitchel London began offering deliveries of prepared food from a kitchen in TriBeCa. It was a holding pattern that he and his business partner, Thomas Mikolasko, decided on while finishing a restaurant they planned in the space. Now, with the restaurant project postponed, they have…
Areas across the country, even some suburbs, have to deal with growing herds of often unwelcome deer. Count Maui, in Hawaii, among them. Axis deer, an Asian breed, were introduced for hunting in the mid-1900s, and they still attract the sharp-shooting crowd. But as their numbers have grown to the tens of thousands, the deer…
Dan Pucci and Craig Cavallo, the authors of the comprehensive new book “American Cider,” say the drink that sustained colonial America is having a renaissance. They documented the resurgence of cider mills across the country, a 100-fold increase since 1991. Their thumbnail history of cider traces it from the Old World, around the time of…
With the French-born Sebastian Brecht as chocolatier, Matthew Kenney — the vegan Energizer Bunny — has now opened Casse-Cou (“daredevil” in English), a tiny shop in the East Village, formerly Mr. Brecht’s own, where elegant vegan chocolates are sold. The kitchen is visible behind the counter and the chocolates are available nationwide. The fillings are…
Those breads are worth the trouble. Kevin Bruce, whose last job was kneading Danish rugbrod and grantoftegaard at Great Northern Food Hall, bakes six kinds of loaves a day in a two-rack oven on a tight schedule. It starts at 7:30 a.m., when hefty little bricks of dark rye shot through with sunflower seeds are…
Good morning. Priya Krishna recently came across a remarkable dessert, a rice pudding (above) that owes its flavor to the culinary traditions of Iran and Mexico. It’s the creation of Sara Mardanbigi and Edgar Rico, who own Nixta Taqueria in Austin, Texas, and draws both on sholeh zard, the loose, heavily spiced Persian rice pudding…