By the time we moved to Paris in the late ’90s, I felt comfortable there. I’d visited dozens of times, published stories about the city’s food and restaurants and even co-written a book with a Parisian pastry chef. I knew some French people in town and some American expats too. I could crisscross the city…
Headliner Debajo Ferris, the restaurant in the Made Hotel that got two stars from Pete Wells three years ago as a “modest restaurant that overdelivers,” closed in March as a result of the pandemic. By that time, the chef Greg Proechel, formerly of Le Turtle, who garnered positive attention, was gone for almost a year.…
The transition memos from the left flank of American agriculture began piling up almost as soon as Joseph R. Biden Jr.’s presidential win was clear. There were pleas small and large. Fix the rules for raising organic livestock, and reverse the department’s track record with Black farmers. Restore school food standards and strengthen G.M.O. labels.…
Richard Zaro always wanted to open a chicken cutlet joint inspired by the deli sandwiches served across northern New Jersey, but the challenge was coming up with the required capital. The pandemic finally gave him an opportunity. Mr. Zaro’s family has a long history in the restaurant business. In 1927, his great-grandfather Joseph Zarobchik founded…
LOS ANGELES — Working as a cook at Rustic Canyon in Santa Monica, Calif., Jihee Kim made dimpled, tender malfatti, and green pozole bobbing with mussels and clams. But all the while, she dreamed about opening her own place. It would be like her favorite banchan shops in Busan, South Korea, where she grew up.…
Egunsi Foods, a line of chilled ready-to-heat and eat West African foods from a company based in Harlem, has added three hearty pepper soups. Lemongrass-chicken, crayfish-chicken and vegan lemongrass-mushroom — thick with ingredients like chunks of succulent chicken and big sliced mushrooms — are richly haloed with spice. While satisfying on their own, they also take…
You can celebrate the Year of the Ox on the Asian lunar calendar on the day it starts, Feb. 12, by making dumplings with the chef Anita Lo. Her virtual class on 100 Pleats, a cooking website, will cover making wrappers and a filling of pork, shrimp and chives. Registration includes a shopping and equipment…
A copious array of comestibles for the Super Bowl from Tom Colicchio will more than satisfy a pandemic pod of four to six. Braised mojo pork, braised brisket, white corn tortillas and chips, along with a slew of condiments, including guacamole, black-bean salad, slaw, assorted pickles and salsa verde, can be ordered by Friday for…
For the first time, Brennan’s, one of the best-known restaurants in New Orleans, will sell its traditional ring-shaped purple, green and gold-frosted king cakes for nationwide shipping. The cake is 10 to 12 inches in diameter, serves 15 to 20 people and can be ordered until Feb. 15. (Mardi Gras is Feb. 16 this year.)…
Has vegan food ever been so beautiful? “Kajitsu,” a cookbook explaining the Zen Buddhist Shojin cuisine of Japan, offers page after page of magnificent seasonal dishes, with recipes. The book’s all based on the Murray Hill restaurant Kajitsu (now closed because of the pandemic), which moved to its present location from the East Village in…