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…
Marmalade lovers can rejoice. Even in pandemic seclusion, the morning toast or late afternoon plate of cheese can glow with the citric sunshine of bittersweet Seville orange, rich blood orange, fragrant Cara Cara orange or tangy Meyer lemon. Laura O’Brien, the preserver who owns Josephine’s Feast, has introduced a gift box with 8-ounce jars of…
For the pandemic, Taylor Erkkinen, an owner of the Brooklyn Kitchen, has taken her cooking classes online. But, like the hands-on courses she was giving in her Industry City kitchen studio, they are limited to 20 students. They’re held on Zoom so students can ask questions and get answers in real time. On Saturday at…
OAKLAND, Calif. — For as long as I can remember, gathering people around a table has been a sacred act for me. I’ve happily lived by myself for over a decade, but I’ve always found joy in turning nearly every space I enter into a dining room. When I lived in a small apartment in…
Chefs and food writers are up for grabs, for a price. Winners in this online auction will get a 30-minute one-on-one with the chef or writer. The #AskChefsAnything auction starts Wednesday at 10 a.m. and continues through 8 p.m. on May 3, when the winning bidders will be announced. The minimum bid is $100. The…
After a slow, rainy start to the Brooklyn backyard growing season, the mint on my deck is finally powering its way back, taking over the herb box with vim and vigor. I clipped it back to make room for the slower-moving lemon thyme, and ended up with enough to season a batch of Thai larb.…