High-quality, crusty sourdough loaves shipped directly to your door are no longer uncommon. Manresa Bread, with several locations in the California Bay Area, has mailed its breads nationwide since 2016, but now the bakery has added a flaky, buttery and sugary Breton confection, kouign-amann (pronounced queen-am-AHN). They make it in an eight-inch round. The kouign-amann…
The pandemic has forced the Culinary Historians of New York into Zoom mode for their programs. But there’s an upside: Instead of a reception at which snacks relevant to the lecture are served, the recipes are sent in advance, so participants can prepare and enjoy the food during the session. Next up will be Ben…
Rum is made in dozens of countries, each contributing a particular style to the drink. The terroir of the sugar cane, the way the rum is made and distilled, aging conditions and proof all affect the result, often distinctive enough to make the drink characteristic of its origins. Plantation Isle of Fiji Double Barrel Rum…
From her home in Cayey, P.R., the chef Natalia Vallejo speaks with measured sadness about shutting down Cocina al Fondo, her intimate farm-to-table restaurant in San Juan. But the closing amid this particular crisis feels different than if there had been a storm. After a hurricane, people typically gather, forming a rebulú — a spontaneous,…
Parents beware: Many YouTube channels that are wildly popular with young children are targeting them with thinly veiled ads for sugary beverages and junk food. That is the conclusion of a new study published on Monday in the journal Pediatrics. The authors of the study analyzed over 400 YouTube videos featuring so-called kid influencers —…
LOS ANGELES — There’s more than one way to laminate paratha-style roti, to fill the dough with fine layers of fat and bring the bread to life. At Bridgetown Roti, Rashida Holmes paints each round with butter, rolls it into a twist, and coils that twist into a spiral. As the dough is rolled flat…
Good morning. Here we go again. The trees are in their autumn beauty, but the week begins suspiciously like all the other weeks we’ve weathered since March, with mild surprise, tempered annoyance: It’s Monday again, so soon? We trudge out to work. We drive or bicycle to work. We plod across bedrooms to work, to…
Every American depends on a chain of people stretching from farms and fisheries to their front doors. While much of the country remained at home as the coronavirus spread, this group worked to feed the nation. We want to hear from essential workers throughout the food industry about what they have experienced. How have their…
Hello and welcome to Five Weeknight Dishes. A few weeks ago, I got a great email from a reader in Los Angeles who said that she’s been leaning into sheet-pan dinners in this stressy time, meals that “feel deluxe but are secretly super easy”: gnocchi roasted with squash; Santa Maria tri-tip with potatoes and broccoli…
Stocking up, stockpiling, supermarket sweeps: 2020 has, for many of us, changed the way we shop. Even though we know, rationally, that there are enough tins of tomatoes and bags of flour to go around, our instinct can still be to have a surplus. There is something reassuring and comforting about crossing a fully stocked…