Since most of the nation began living in coronavirus quarantine, retail wine sales have shot up. In the latest data available, wine sales in dollars were up 66 percent in the week ending March 21, from the same week a year ago, according to Nielsen. Partly this is because nobody is going out to restaurants…
On March 23, as the coronavirus pandemic put grocery workers on the front lines of a public health crisis, Trader Joe’s sent a memo to store managers encouraging them to relay a message to employees: Joining a union might be a bad idea. “It’s not like buying toothpaste you don’t end up liking,” said the…
Josh Peters had been doing it for years, but didn’t know it had a name. Whenever one of his bottles of whiskey dwindled to its last ounce or two, he would pour it into another bottle that held the remains of other whiskeys. “I just always called mine a solera bottle,” said Mr. Peters, who…
Thanks to my tried-and-true farm share, the root vegetables in my pantry have been piling up lately, threatening to overtake the pasta. So, I decided that now was a good time to roast some carrots and sweet potatoes for lunch, along with some canned chickpeas because they all go so well together. Hearty, comforting, easy…
RICHLAND, Pa. — I’m great at feeding people, but I’ve never mastered portion control. I joke that it’s inherited, that I always make too much because written in my genome is the fear that there won’t be enough to go around. That’s never happened; I’ve always had the luxury of a full shopping cart. Or…
Bread baking is a journey, and an extremely rewarding one at that. With each loaf, you’ll watch your skills grow and develop, and you’ll gain a keen understanding of the process. As you get better, you’ll know what to look for, and how to read your dough’s cues (it’s alive, after all!). You may come…
Shakshuka sprinkled liberally with feta is one of my favorite versions of the tomato-y North African egg dish. But since feta isn’t in my stockpile at the moment, I tried it with mozzarella, and it was just as appealing. What it lacked in salty funkiness, it made up for in stretchy gooeyness. To make it,…
Good morning. There’ll be no April Fools’ tomfoolery today, not with so much of the nation locked down and so many sick, or worried. Spring’s sprung and the daffodils are coming up, but it’s hard to think of rebirth or practical joking right now, when so many are self-isolated and wondering what tomorrow will bring…
In One Good Meal, we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. Molly Goddard and Joel Jeffery met in 2011, when she was 19 and he was 23, while skiing…
On the first day of spring, Bryant Terry was at home in Oakland, transferring the compost from a bin in the yard to the raised beds, planting collards, mustard greens, turnips, bok choy, yu choy and early tomatoes. The tour for his new cookbook, “Vegetable Kingdom: The Abundant World of Vegan Recipes,” had been canceled…