There’s time to bake these days, and appetite to enjoy the results. You might consider making extra for the workers who are keeping us safe. To help, there are two newly assembled collections of the much-loved recipes from the doyenne of baking and chocolate, or as she was often called the “Queen of Cake,” Maida…
The nation’s food supply chain is showing signs of strain, as increasing numbers of workers are falling ill with the coronavirus in meat processing plants, warehouses and grocery stores. The spread of the virus through the food and grocery industry is expected to cause disruptions in production and distribution of certain products like pork, industry…
In the late 1960s, well before the era of celebrity chefs and the flood of cooking shows, Irena Chalmers found herself stuck with six fondue pots at La Bonne Femme, the cooking school and specialty food shop she opened in Greensboro, N.C. At the time, few in that small Southern city had heard of fondue.…
Lisa Harris, a cashier at a Kroger grocery store in Virginia, was surprised last week when a customer offered her a $5 bill as a tip. Ms. Harris, a Kroger employee for 13 years, cited store policy in declining the generous offer. The woman was clearly disappointed that she could not do more. “She looked…
For the roughly 20,000 members of the Oglala Sioux Tribe living on the Pine Ridge Indian Reservation — a vast, two million-acre expanse in southern South Dakota — social distancing is certainly feasible. Putting food on the table? Less so. Getting to food has long been a challenge for Pine Ridge residents. For a lot…
With most of us quarantined in our homes, chances are you’ve been reacquainting yourself with the forgotten spices and fusty beans from the depths of your pantry. But how fusty is too fusty? When is the right time to throw something out? And what about fresh ingredients? If I’m trying to keep supermarket trips to…
All those long-lasting, juicy vegetables in my fridge — the celery, radishes, fennel, turnips, carrots — have come in handy these past weeks (four, but, hey, who’s counting?). They’ve kept me rich in salad when the lettuces run out between market runs. The trick is to turn these sturdy roots practically into gossamer — or…
Good morning. I miss restaurants. I miss the bustle of them when everyone in them is in sync, from the customers in the dining room to the cooks in the kitchen, the hosts and captains and servers seeing around corners, hospitality phasers set to stun. I miss the clatter and hum, the music of conversation,…
Listen to This Article Audio Recording by Audm To hear more audio stories from publishers, like The New York Times, download Audm for iPhone or Android. At the start of the pandemic season, when isolation was new, my family scoffed at my peanut butter sandwiches slathered with sriracha, shingled with pickles. Then they ate them…
In high school, the Mexican chef Enrique Olvera was known to his friends as Pozole. The word, which means “hominy” in Spanish, derived from the Nahuatl “pozolli,” is also the name of a traditional Mexican soup or stew made from shelled kernels of corn, pork and garlic. When Olvera opened his first restaurant in Mexico…