Everyone at the farmers’ market was talking about the pretzel shortbread cookies from the Lost Bread Company. So I joined the snaking line to see what the fuss was about. They didn’t look like much, just a stack of coppery rectangles wrapped in cellophane. But almost everyone ahead of me ordered them, and I nervously…
The sea has come to the table: baby octopus, fat loops of calamari and shrimp like curled fists, in a rust-red stew borne hissing through the dining room of Hamido Seafood in Astoria, Queens. The rim of the pot is crusted black with char; bell peppers, just breaking the surface, show off blistered skins. The…
Back in 2014, the last time our wine panel tried Rosso di Montalcino, one taster did not restrain himself in criticizing the wines. “I think Chianti blows these wines away,” said Chris Cannon, a veteran restaurateur and wine expert who is now the managing partner of Jockey Hollow Bar and Kitchen in Morristown, N.J. I…
After a long day, you have probably done some back-of-the-napkin math and decided there was no point in going out for dinner when you could get food brought to your door for the same cost, plus a tip. So you fired up a delivery app. Too bad the numbers aren’t that simple. When you order…
As soon as I walk into Schaller & Weber, the little German grocery shop on East 86th Street, on a blustery day in January, I sense that something has changed. Until about four years ago, I regularly visited a friend who lived nearby, and I’d always stop at Schaller for the Black Forest ham, the…
Good morning. Greetings from Los Angeles, where I’ve been eating Korean cold noodles and steaming food-truck tacos and French pressed duck, gathering more ideas than you can imagine to bring back to my kitchen — and yours. Watch this space! In the meantime, though, Alison Roman has a sweet story in The Times this week…
The label on Honest Tea’s organic peach-flavored iced tea has a reassuring message for people who want a beverage that is not too sugary: “Just a Tad Sweet,” the label states. But a single serving of the beverage, the amount in one 16.9 ounce bottle, has 25 grams of added sugar, equivalent to six teaspoons…
Headliner Karazishi Botan Billed as a ramen diner, this new vest-pocket spot with a mere 18 seats, 10 of which are at a counter, is the work of Foo Kanegae. A ramen master and native of Hakata, Japan, Mr. Kanegae has extensive international credentials, working elsewhere in Asia, as well as Paris, Los Angeles and…
BROWNSVILLE, Texas — Not far from the Rio Grande, this state’s border with Mexico, a tall barrier of thick steel slats rises over an open field. As you drive northwest along Southmost Boulevard, the terrain remains mostly vacant, dotted sparingly with houses. Suddenly the air starts to smell of smoke and cumin. The buildings ahead…
The chef Ashley Palmer-Watts has helped Heston Blumenthal create global brands, including the Fat Duck and Dinner restaurants, over the last 20 years, and the two have now led a culinary push into an entirely new industry. Mr. Blumenthal’s long-term right-hand man, Mr. Palmer-Watts has shuttled between London and Dubai to oversee the opening of…