Toni Tipton-Martin, the longtime food editor and writer whose books “The Jemima Code” and “Jubilee” redefined the story of Black cooks in America, will become the new editor in chief of Cook’s Country. The magazine and its public television show are part of the America’s Test Kitchen franchise, which includes Cook’s Illustrated, cookbooks and a…
Headliner The Tyger Eddy Buckingham and his partner in Chinese Tuxedo, Jeff Lam, have headed, in dramatic fashion, to Southeast Asia with their new restaurant. The full black, orange, brown and yellow-splashed interior will not be revealed for a couple of weeks, but some of the furniture is being moved to the sidewalk for dining.…
LOS ANGELES — On a recent Saturday morning, the chef and writer Jocelyn Ramirez faced the camera on her laptop, dug her hands into a bowl of pale, unripe jackfruit, and pulled it apart with her fingers for a rapt audience on Zoom. “It’s a foundation. It’s a blank canvas,” Ms. Ramirez said. Her business,…
Joining the many gluten-free pastas made from vegetables is fava bean fusilli, from Explore Cuisine, a company that specializes in such alternatives. The little corkscrews have a mild flavor, but they’re softer and somewhat more fragile than traditional fusilli, so they’re best cooked al dente. Toss them with pesto or fresh chopped tomatoes and herbs,…
To celebrate 100 years since the ratification of the 19th Amendment, which gave women the right to vote, the American Bar Association Commission on the Nineteenth Amendment has assembled a digital cookbook, with recipes from judges, Supreme Court Justices, lawyers, scholars and others connected to the legal field. The introduction notes that suffragists published several…
For the 15th anniversary of Manresa, his restaurant in Los Gatos, Calif., David Kinch took his entire kitchen team to France where they shared the cooking, including their own California style, in three notable kitchens alongside the French masters: Alain Solivérès at Le Taillevent in Paris, Gérald Passedat at Le Petit Nice in Marseille, and…
Giuseppe Bruno, who owns the restaurants Sistina and Caravaggio on the Upper East Side, wanted breads for his restaurants fresher than most and made with high-quality traditional and ancient grains. His search led to Eli Zabar and his company Eli’s Bread, which has adapted some of its breads, baked in the afternoon, to Mr. Bruno’s…
Bowery Farming — a company that grows salad greens and herbs indoors in a pesticide-free vertical system — encourages you to rethink iceberg with its new crunchy Crispy Leaf, which adds nice texture to a salad and can be shredded for tacos. Despite what the company’s name and website suggest, the crops are not grown…
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. For the grooming-goods purveyors Matthew Malin and Andrew Goetz, as for so many of us these days, life…
Aurora, a blend of sauvignon blanc, sémillon and viognier, is the latest wine from Byron Blatty in Los Angeles. It’s the first white made by the winery, founded in 2014 by Mark Blatty, a native Angeleno who worked in television, and his wife, Jenny. Aurora is a rich, citric blend that announces its oak and…