Mr. Frazier, 40, is from Charlotte, N.C., and his wife, Keita Orr Frazier, 38, grew up in Ridgeland, S.C. Their children, Ellis, 6, and Zora, 2, are observing Kwanzaa for the first time. “In my mind, the idea of Kwanzaa speaks to me, the principles and direction, and self-reflection,” Ms. Frazier said. “I have not…
In response to the pandemic, Nicolas Delaroque has turned his Restaurant Nico in San Francisco into Maison Nico, with the sommelier Paul Einbund. It’s what the French call an épicerie, or gourmet shop, where a selection of fine packaged and freshly made products are sold. The online shop features Mr. Delaroque’s exceptional pâtés en croûte,…
Assorted raw tree honeys from Ethiopia — prized by a number of chefs for their complex flavors suggesting jasmine, praline, smoke and wheat — are now sold in a tasting set of four from Maryiza. Abalo, Bissana, Grawa and Geteme are the varieties. The honey is gathered in southwest Ethiopia from indigenous trees during flowering…
Arrowood Farms, in Accord, N.Y., caught my eye in 2016 because it was a brewery growing its own hops. The Hudson Valley farm has now grown to include a restaurant, the Apiary, and a distillery, which, like the brewery, is sustainable, using yeast developed from its own honey cultures, locally grown grain and water from…
This holiday season, Ladurée has enlisted the Parisian chef Jean-François Piège to create some of its French pastries: macarons, stunning bûches de Noël and, a favorite of mine with a glass of Champagne or just to nibble, his take on a simple loaf cake. Called the Cake, it’s a buttery, citrusy confection festive enough with…
Helpful, funny, personal and typically self-deprecating, the voice of Alex Guarnaschelli, the chef, restaurateur and television cooking personality, is unmistakable throughout her new book, “Cook With Me.” There are many great recipes that should have a place on your table. Something for New Year’s? Go no further than her deviled eggs soaked in borscht (not…
During the height of the Black freedom movement in 1960s Los Angeles, Maulana Karenga designed a Black holiday, Kwanzaa, that was modeled after West African harvest festivals on the African continent and used Swahili words and phrases. (Swahili is a lingua franca and mother tongue primarily spoken along the eastern coast of Africa.) Every day…
Good morning. One of the few joys of the pandemic lockdown, as Tejal Rao wrote for The Times last week, is the sharp increase in the number of condiments many of us have put in our refrigerators since March. Tejal listed beautiful examples: “Preserved lemons from a neighbor’s tree. Sludgy garlic pickles in a distressingly…
In the grand pantheon of salad dressings, French dressing can be easily forgotten — a sticky, sweet, carrot-colored blend overshadowed by America’s undisputed heavyweight champion of dressings, ranch. But the federal government has shown great interest in the humble dressing, painstakingly regulating since 1950 the ingredients that it must contain and revising the rules at…
Henry Haller’s entree to the White House came in late 1965, after the executive chef hired by the Kennedys had quit, finding it beneath his dignity at long last to prepare food like the spare ribs, spoon bread and mashed garbanzo beans requested by the subsequent White House occupants, Lyndon and Lady Bird Johnson. Mr.…