SAN FRANCISCO — DoorDash, the leading food delivery app in the United States, has its fans. Hungry people. Busy people. Lazy people. It also has its share of enemies: Regulators who have poked holes in the start-up’s pricing and employment practices. Drivers who sued over their tips. Restaurateurs who complained DoorDash delivered their food without…
In our series My Detox, T asks creative people to share the homemade recipes they count on to cleanse and refresh. “Lemon and ginger will take you where you want to go,” says the New York-based designer, author and wellness entrepreneur Norma Kamali, referring to the simple tonic — made by steeping sliced lemon and…
Freddy Schwenk woke up at 2 on Tuesday morning to a barrage of texts and calls: people asking if he was safe, people asking if he knew what had happened. And then photographs of Geist, a bar and restaurant in Nashville’s Germantown neighborhood where he is the managing partner. The photos showed that two exterior…
Good morning. J. Kenji López-Alt has a fascinating story on the cover of The Times’s food section this week, a look back at his two-and-a-half years of experimentation with cooking plant-based protein mixes designed to taste, look and feel like ground meat. Vegan meat, he calls this stuff, made mostly by two companies, Impossible Foods…
HONG KONG — The streets of this city, usually teeming with people, are practically empty, and no one knows when Hong Kong might recover from the coronavirus outbreak that has crippled the economy and devastated tourism. But Lindsay Jang, a Canadian restaurateur, said she is prepared to ride it out. Nine years ago, Ms. Jang…
The plastic sign, about 10 feet long with A-R-B-Y-’S spelled vertically, lay on its side by a ladder and some construction tools. “Do you want it?” Sohui Kim, the chef and an owner of the Brooklyn restaurants the Good Fork and Insa, asked a visitor. “You can have it.” That made it official: Gage &…
In Paris this winter, with the weather seesawing between frigid and mild, I found myself baking with apples. I made pandowdy, twice. I made a few apple crisps, one with a gingerbread spice that I liked a lot. I made an apple tart that had a layer of applesauce and a pinwheel of sliced apples.…
BERLIN — The tradition has persisted for nearly two centuries in what is now Germany, through wars, epidemics and revolutions. Before dawn on the bitterest of winter mornings, vintners harvest grapes that are frozen on the vine, pressing them before they thaw to produce a small quantity of exquisitely concentrated sweet white wine. But this…
At Chez Ma Tante in Brooklyn, the first restaurant Aidan O’Neal and Jake Leiber ran together, early press reports portrayed Mr. O’Neal as the executive chef and Mr. Leiber as his second in command. But in interviews they gave — always in tandem — it was clear that they were equal partners and that they…
Texture, appearance and flavor: These are the elements of meat that the new vegan alternatives from Impossible Foods and Beyond Meat are trying to capture, with varying degrees of success. Here’s how they do it: Texture In ground beef, animal protein provides springy texture and allows the meat to bind to itself. (Hamburgers would simply…