Good morning. One of the greatest first lines of a novel, ever: “One evening, it was toward the end of October, Harry Arno said to the woman he’d been seeing on and off the past few years, ‘I’ve made a decision. I’m going to tell you something I’ve never told anyone before in my life.’…
ATLANTA — This week, a restaurant here intends to sell what will likely be America’s first dry-aged porterhouse steak served by a waiter at a white-tablecloth restaurant in the midst of a global pandemic. Gov. Brian Kemp, citing state health data showing that the state may have hit its peak of Covid-19 deaths on April…
In kitchens across the world, focaccia gardens are blooming. On top of the flatbreads, cherry tomatoes open like petals, with long scallion stalks for stems. Yellow-pepper sunflowers stand tall with Kalamata olives at their center. Red onions bud in bushes made from fresh herbs. As pandemic activities on social media go, this one might just…
I’ve spent a lot of time baking over these many socially distant weeks, but only very rarely pulled out the electric mixer or food processor. Somehow, the simplicity and intimacy of whisking everything by hand has been extremely satisfying. This is why, when a shortbread craving hit, I didn’t reach for my tried-and-true recipe. I…
Welcome back to Five Weeknight Dishes. This was the week I killed the sourdough starter. We were close during the first month of quarantine, but with humans to feed, provisioning enough flour and time to keep the relationship alive was getting harder. It was giving me reproachful vibes from the counter every time I passed…
So you want to start a home bar. Maybe it’s a lifelong dream; maybe it’s all those quarantinis on Instagram. Maybe you’re looking to master the art of the cocktail; maybe you just want something to sip after a long day spent social distancing. Whatever your goal, the trick to drawing out your inner bartender…
New York City’s pantries for low-income residents and meal-delivery services for shut-ins are dependent, now more than ever, on drivers who keep the food moving. April 23, 2020 “A lot of my clients don’t get to interact with people unless it’s me,” said Mr. Gumbs, 48, who drove a school bus for 10 years before…
For Todd Thrasher, it seemed like a sure bet. In October 2018, he opened a sprawling bar and rum distillery along the newly revitalized District Wharf in Washington, D.C., with three floors, space for 300 diners and 56 employees. He figured that with the area’s heavy foot traffic and a booming local economy, his wager…
Pairing wine with food has come to symbolize much of the intimidation, apprehension and pretension that, for many people, intrude on the elemental enjoyment of a good bottle. Why? Because the notion that you require books, apps and arcane charts and graphs to determine which sort of wine will mesh with the characteristics of a…
Long ago in ancient times, before the pandemic, I decided that the next topic for Wine School would be chardonnays from the Willamette Valley of Oregon. I thought it was a great idea then. Now, it’s still a good idea, except that the restrictions on shopping, not to mention the economic disaster that many people…