Decades from now, when cultural historians sift through the social media posts of 2020, they will tell the pandemic stories of savvy chefs and restaurateurs forced to pivot to meal kits, corner markets and sidewalk cafes as their industry collapsed, seemingly overnight. These historians will note the panic shopping of early March, as Americans rushed…
Good morning. I was pretty fierce in this space a few days ago, arguing that you need to use a digital thermometer if you want to cook a roast to the state you desire. The internal temperature of your particular cut of meat is the only reliable indicator of its “doneness.” Reliance on the minutes-per-pound…
Headliner Xilonen The name of this new place, the work of the chef Justin Bazdarich and Chris Walton of Oxomoco nearby, honors the Aztec goddess of young maize. They have put Alan Delgado in charge of the new kitchen, where the food is vegetarian and mostly vegan. Mr. Delgado, who is from Texas and worked…
To make soup joumou, the chef Wesly Jean Simon insists, you must first find the biggest pot in your kitchen. “You cannot make a small pot of soup joumou,” he said, as there are so many components to the aromatic, orange-yellow squash soup, and it is meant to be shared with others. Mr. Jean Simon…
Stephen Larson, a lawyer for the Dick Van Dam Dairy, described the images as staged or are taken out of context. Earlier this month, a judge dismissed a lawsuit against the farm filed by another animal rights organization, saying it lacked standing. “The accusation that they mistreated their cows is something that cuts the Van…
What would happen if, while I was popping popcorn, all the kernels popped at once? Should I be worried? — Skye M., Portland, Maine Don’t worry, all of your popcorn kernels won’t pop at once. Popcorn kernels pop because the water inside them heats up and boils. When water boils, it usually expands, but the…
New alcohol-free libations are flooding the market. There is a demand, and it’s likely to increase in the short term as more people abstain during “Dry January.” But Chris Becker, a former technology consultant who doesn’t drink, has the long term in mind. He started a website, Better Rhodes, six months ago to meet what…
Chutneys originated in India, but they have become a staple in many other countries. Afghanistan, which neighbors the subcontinent, is one of them. Several years ago, the sisters Sheilla and Yasameen Sajady turned the cilantro chutney made by their mother, Fatima, into a business, selling it locally in the Minneapolis area. (Their mother and father,…
A standing rib roast is a celebratory choice for a crowd, but in this year of shrunken gatherings, you can go small. A gorgeous block of rib-eye with only a single, massive bone from Heritage Foods can serve four, or two with leftovers. The lush, tender beef raised in Texas is a cross between Akaushi,…
Jarrett Wrisley, who lived in Italy, and Paolo Vitaletti, who is from Falcognano, near Rome, and is a chef and partner at Appia, an Italian restaurant in Bangkok, have written a compelling new travel and recipe book. The result of several trips to Italy, it explores the foods that punctuate the Via Appia, the ancient…