Peter Meehan, the editor of The Los Angeles Times food section, announced Wednesday afternoon that he was stepping down. His resignation comes after a series of tweets posted on Monday by Tammie Teclemariam, a freelance food-and-drinks writer, alleging a pattern of verbal abuse and workplace harassment by Mr. Meehan. In a statement on Twitter, Mr.…
With the coronavirus spreading rapidly in other large states like California, Florida and Texas, Mayor Bill de Blasio announced on Wednesday that New York City would not resume indoor dining at restaurants next week as anticipated. The decision to indefinitely delay indoor dining, which was made in conjunction with Gov. Andrew M. Cuomo, comes as…
Deviled eggs are party food: meant for a crowd and sure to disappear first — before the onion dip, even before the baked Brie. With this current pause in crowded parties, I’ve rethought this assumption. There’s nothing stopping me from deviling three or four eggs as a cocktail snack, or as lunch for the family.…
Good morning. Happy Canada Day, to those celebrating. In the United States, we’re barreling into the Fourth of July, which will be a strange one this year, no doubt. We’re sick of fireworks, most of us; many can’t gather closely because of the coronavirus; and we’re all in the midst of a difficult, painful reckoning…
Cooking oil is essential to countless recipes. Stir-fries, baked goods, bacon, and french fries, just to name a few. But what happens if when all is said and done (and eaten), and you have a lot of oil or grease leftover? There is definitely a right way and a wrong way to dispose of these…
I promised myself that I’d read “War and Peace” during this long period of confinement. But I didn’t. Just as I didn’t read it the last time I promised myself that I would: when I was pregnant and imagined that, as with the Bach suites I listened to, our son would be born knowing its…
The Lineup is an organization that sponsors dinners, open to the public, for which unheralded line cooks, chefs de cuisine and sous chefs — the heavy-lifters in the kitchen — prepare the food. Now, more than 30 of these chefs have contributed recipes for “On the Line,” a new digital fund-raising cookbook to support the…
At Food and Finance High School, a New York City public school devoted to culinary arts, the Junior Spring Showcase is a big deal. The students, who split their days between academic classes and hands-on work in the kitchen, prepare for the event all year. They work within a theme, studying a chosen topic and…
Headliner Perivoli Social distancing is not a huge challenge when your dining room is on a sprawling rooftop. Even with well-spaced tables, there are 100 seats. This restaurant, with partial views of the Queensboro Bridge and a view across the East River, has had more than one identity. Now it’s a Greek restaurant. The chef…
On Oct. 22, 2018, at 8:59 a.m. Pacific time, Jenny Gao, the Los Angeles-based chef and founder of the Sichuan condiment company Fly By Jing, posted a photo on Twitter: an advertisement she saw at a shop in Chongqing, China, featuring a towering swirl of soft-serve vanilla ice cream, a slick of crimson-red, debris-studded chile…