Even in pre-quarantine days, whenever I roasted a chicken, I always saved the bones for stock. I learned this from my mother, who thriftily guarded the bones not only from chickens and ducks, but from every pork chop, rack of lamb and beef roast to pass through our kitchen. (Not to mention mushroom stems, leek…
Abe Conlon and Adrienne Lo aren’t waiting any longer — not for a government directive, a bank loan or a guardian angel. They’re closing Fat Rice, their award-winning restaurant in Chicago, and opening a new business in its place. “The restaurant for the foreseeable future is dead,” said Mr. Conlon, Fat Rice’s chef and an…
Earlier this month, workers at Bauhaus Brew Labs wondered what to do with the Wheat Sweats, its spring seasonal beer. The Minneapolis brewery had finished the second batch of the beer, a banana-scented hefeweizen, before Minnesota moved to prevent the spread of the coronavirus outbreak by ending on-premises sales at bars, restaurants and taprooms on…
Tina Girouard, an avant-garde artist from rural Louisiana who played a catalytic role in the 1970s SoHo art scene in New York, helping to found the experimental gallery 112 Greene Street and the artist-run restaurant Food, died on April 21 at her home in Cecilia, La. She was 73. Amy Bonwell, a niece, said the…
Yes, you can order a bunch of tacos and have a family party to celebrate Cinco de Mayo next week. And alongside, why not a pitcher of margaritas? These days, any excuse to celebrate is welcome. Mexican restaurants across the city can fill your order, no holiday needed, though a few are featuring special Cinco…
With tens of thousands of schools in dozens of states now shuttered through the remainder of the school year because of the coronavirus pandemic, an estimated 55 million students will be home from school for double the length of their normal summer vacations, if not longer. Now some experts are warning that one of the…
The chef and artist Krystal Mack’s favorite cookbook has no beautiful photos of food. Its recipes aren’t professionally tested. Its authors aren’t food writers or restaurateurs. It’s a 1988 community cookbook called “Naparima Girls’ High School Diamond Jubilee 1912-1987,” filled with contributions from students and staff of a school in Trinidad and Tobago that she…
The Korea Society, a New York-based nonprofit organization that promotes cultural exchange with South Korea, is celebrating the chef Hooni Kim, who owns Danji and Hanjan in Manhattan. The food writer Andrew Friedman will interview Mr. Kim about his new book, “My Korea: Traditional Flavors, Modern Recipes,” on a free webcast Thursday at 6:30 p.m.,…
The chef Marco Canora, who owns Hearth in the East Village and who has also opened a string of Brodo storefronts selling broth (brodo in Italian), has created new soup kits for pickup and limited delivery from the Brodo shops. They consist of big Instagram-friendly jars layered with ingredients like cooked grains, pulses, vegetables, greens…
The theme that the Manhattan chocolatier Joan Coukos, of Chocolat Moderne, has selected for this collection of bonbons is English desserts. Each of the candies, decorated with a flower, has a creamy filling to evoke teatime at Claridge’s: sticky toffee; trifle, with raspberry and marzipan; and banoffee pie, with salted caramel and banana ganache. Chocolat…