In New Haven, Conn., a man broke into a Cuban restaurant and spent days drinking his way through the liquor selection. In San Jose, Calif., a restaurant owner watched from his phone as security cameras recorded a burglar’s helping himself to the best bottles in the bar. And in San Francisco, a restaurant in the…
I’ve charted the microtrends on social media — scraggly scallion butts taking root in water; hungry sourdough starters burping on kitchen counters; more and more dishes built sensibly, and creatively, from scraps that some home cooks once considered garbage. Many of the people lucky enough to isolate seem to be shopping more thoughtfully, from local…
Hundreds of employees have been getting sick or not showing up for work for fear of contracting the virus. Labor unions, which had been largely quiet in their dealings with many of the large meat companies before the pandemic, started to hold regular news conferences to highlight the growing number of deaths among their workers.…
BANGKOK — When the coronavirus struck, desperate chefs in Bangkok’s fine-dining scene began offering sea urchin on toast and Wagyu katsu sandwiches for delivery since eating in was banned. Deepanker Khosla kept cooking, too, but he has eschewed the foams, emulsions and other flourishes of molecular gastronomy that normally flavor his cuisine. Instead, his kitchen,…
Good morning. I’ve been writing no-recipe recipes for a long time now — narrative prompts for freestyle cooking, encouragements to engage creatively with ingredients. I used to do it weekly. But now a no-recipe recipe is, like, every recipe we have. With everyone out of this pantry item or that one, recipes have become mere…
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…