This obituary is part of a series about people who have died in the coronavirus pandemic. Read about others here. When you opened the door to George’s Happy Hog Bar-B-Q in Oklahoma City, the aroma of pecan-smoked meat would waft out, followed by a welcome from the owner, Debra Ivory: “Hey Baby!” “Hey Sweetie!” “Hey…
Fleurie is one of the more important crus, with quite a few good producers. The three wines I suggest are: Clos de la Roilette Fleurie Cuvée Tardive 2019 (Louis/Dressner Selections, New York) $29 Domaine Chapel Fleurie Charbonnières Vieilles Vignes 2018 (Grand Cru Selections, New York) $37 Jean-Louis Dutraive Fleurie Domaine de la Grand’Cour Clos de…
I thought the three wines I chose all showed the promising side of the grape and place. They were excellent bottles made by producers working simply, without artifice. I’ve had the Cirelli several times and have always enjoyed it. Francesco and Michela Cirelli manage an organic farm that produces olive oil, vegetables, fruit and meats…
Hello and welcome to Five Weeknight Dishes. As we plod through these first few weeks of 2021, I felt the best thing I could do for you was to tell you to make meatballs — lots of meatballs. That is what I did on Sunday, tripling Kay Chun’s recipe for pork and ricotta meatballs and…
There was a time in my life when I made a stand for custard over pudding. Puddings, I decided, were temperamental things, rife with the potential for curdled eggs, grittiness from too much cornstarch or a soupy texture. Custards, like French pots de crème or Italian budini, were more sophisticated and reliable. They can be…
As with every other person to whom 2020 “happened,” I wonder a lot about lockdown legacy. Once our freedoms return — our freedom to travel, our freedom to sit in a packed theater or crowded restaurant, our freedom to hug it out — I wonder what will endure and what will fall by the wayside.…
Rachel Edwards has a pretty sweet job. As the head brewer of Oozlefinch Beers & Blending in Fort Monroe, Va., she thinks like a pastry chef, writing beer recipes that use toasted coconut, marshmallows, fruit purées and “more vanilla beans than I can even tell you,” Ms. Edwards said. She checks ingredient combinations with “The…
Melissa Clark has a lovely column in The Times this week that’s about cooking a spicy, vegetable-forward lemony white bean soup with greens and ground turkey (above), though you could just as easily use ground pork or beef or chicken, tofu or seitan or vegan ground chorizo. I like it with kale or collards, but…
Oh, hello, nice to see you, have a seat — let’s stress-eat some chips together. Let’s turn ourselves, briefly, into dusty-fingered junk-food receptacles. This will force us to stop looking, for a few minutes, at the bramble of tabs we’ve had open on our internet browsers for all these awful months: the articles we’ve been…
There has always been a dreary little bin of calves’ feet and oxtail and chicken gizzards in the refrigerated meat case of our local grocery story, but what caught my eye recently was a gorgeous, extremely clean, garnet red beef kidney wrapped tight and pristine in plastic and prominently displayed like a jewel in a…