Sweet potatoes are the humble man’s currency. They don’t need a thing to dazzle, their slightly crumpled skins pull away easily, revealing tender flesh, hot out of the roasting pan. “Nothing is more nostalgic than the caramelized smell when sweet potatoes are bubbling out,” said April McGreger, the author of the cookbook “Sweet Potatoes,” published…
FORT PECK INDIAN RESERVATION, Mont. — On a frigid November morning inside a tractor barn in northeast Montana, 10 members of the Sioux and Assiniboine tribes joined in song to bless a thirty-aught-six hunting rifle, and to lift up the spirit of a buffalo they were preparing to kill. One man played a painted hand…
Wine racks are considered essential accessories that every wine connoisseur should have in their homes. Some take pleasure in planning, designing, and building the entire thing. These racks don’t only add charm inside the house; they are also used for storing wines efficiently and adequately. You may have a massive collection of bottles at home,…
Do you have a recipe with a story? The National Museum of Women in the Arts in Washington wants to know. A virtual exhibition, on display from Jan. 18 to Dec. 31, will feature nine artists against whose kitchen table visions the museum wants to pair recipes, anecdotes, photos and the like from the public.…
Big bowls of soup, and ramen noodles with a pedigree, are now available to cook at home from Ramen Lab, the Lower East Side brand owned by Sun Noodle, a wholesale supplier, and the name of their now-closed restaurant. The company has enlisted chefs from five New York-area restaurants to create different ramen, sold frozen…
After baking in Washington, D.C., at Roberta’s in Brooklyn and the Standard hotel in the East Village of Manhattan, Nora Allen has gone out on her own, with the backing of the chef Flynn McGarry. Her rustic little bakery and shop sits on a peninsula at the start of Ludlow Street. But to buy her…
When planning a holiday menu, it’s important to take into account time and real estate as much as taste. What will fit in the oven or stovetop on the big day, and what can you make in advance? Whether cooking for one, two or a few, get ahead with a little planning and strategy, and…
DeVonne Jackson’s earliest memories of Thanksgiving begin with her grandmother Velma Jackson, who prepared curried goat while singing the folksy Jamaican tune “Ram Goat Liver.” “Ram goat liver good fi mek mannish water,” the singer, Pluto Shervington, croons. “Billy goat teeth make the earring for your daughter, curried goat lunch put the bite in your…
These days, a visit to the Rue de Rivoli across from the Tuileries Gardens in Paris is but a dream, a wish. In the meantime, Angelina — a famous Paris tearoom known for hot chocolate, and an attraction at No. 226 for more than 100 years — has come to New York, with the company’s…
Nom Wah, the dim sum parlor tucked into the elbow of Doyers Street in the heart of Chinatown since the 1920s, has had its ups and downs. Recently, with Wilson Tang in charge, the trajectory has been up. And Mr. Tang has now written a cookbook that gives a thoughtful history of the place he…