The week that George Floyd was killed by Minneapolis police officers, the Charleston, S.C., Convention & Visitors Bureau introduced a campaign to assure tourists that despite the coronavirus pandemic, Charleston — a city that has topped must-go travel lists for years — was ready to welcome them back. The program asked hotels and restaurants to…
Good morning. My friend Michael Gentile used to make these soft-shell crab sandwiches, the crabs fried in butter with a dusting of flour and Old Bay seasoning, on white bread with mayonnaise and really ripe summer tomatoes, and I got it into my head that I had to have one of those this August, preferably…
Because my husband, Michael, and I lived in the same neighborhood in Brooklyn before we met, we share memories that go back to our childhoods. We remember when there was a Woolworth’s on Avenue J — it was where I bought candy with my weekly allowance. We remember blackout cake from Ebinger’s and pizza from…
Across the United States this summer, restaurants and bars, reeling from mandatory lockdowns and steep financial declines, opened their doors to customers, thousands of whom had been craving deep bowls of farro, frothy margaritas and juicy burgers smothered in glistening onions. But the short-term gains have led to broader losses. Data from states and cities…
Headliner Crop Circle Guokui, a Chinese flatbread, stars at this new Greenwich Village spot. A big, crisp, nicely burnished oval that’s baked in a clay oven, this style of guokui comes with an improbably thin layer of filling that packs a flavorful punch. Here, you can choose from shrimp, spicy beef, pork, chicken, preserved vegetable…
As a Mexican born and raised in Mexico City, I thought I knew my carne asada. But it wasn’t until I traveled across the state of Sonora, from the border city of Nogales to Navojoa, in the southern part of the region, that I had a true taste of the northern-style carne asada experience. At…
Here’s farm to glass. Potatoes, cucumbers, wheat, rye and herbs harvested from the fields of Foster Farm in Sagaponack, N.Y., go into the spirits that brother and sister, Dean and Marilee Foster, have been making for the past three years. “We knew the farm couldn’t survive on just potatoes,” said Mr. Foster, a sixth-generation farmer.…
Back in 2011, the Yocha Dehe Wintun Nation in Northern California began bottling oil from arbequina olives its members were cultivating on their land. Now they have built a mill, opened two tasting rooms and expanded the acreage of olive trees from 82 to more than 500. They’ve added more single varietal bottlings of frantoio,…
If your name is Camp, and you make pottery, Campfire has to be your brand. The company in Portland, Maine, has workshops in the Dana Warp Mill, a converted factory in Westbrook, just west of Portland, where Kristen Camp, who creates an array of lovely pieces, some in the Japanese raku tradition, for serving and…
Summon your inner caveperson with this rack of Texas-style smoked beef ribs from Lewis Barbecue in Charleston, S.C. Three immense bones come thickly surrounded by succulent spiced and blackened slabs of smoked meat, enough for a Stone Age party of six. Newly available nationwide, they are shipped frozen and deserve a slow defrost overnight before…