Most years, January is a time for the wine trade to pause and congratulate itself. It has weathered the lucrative deluge of the holidays, and should be well into the planning for the next six months, having placed orders for the summer’s supply of rosé and whatever else it expects will be in demand. Instead,…
CHENNAI, India — Usha Prabakaran was at home, talking on the phone with a college friend, when she stopped making sense. Her speech scrambled. Her vision blurred. She dropped the receiver and fell to the floor. It was 1998 and Ms. Prabakaran, a former lawyer living in Chennai, a major city on India’s southeastern coast, had…
Good morning. Welcome back. It was nice there for a while, everything operating at about 60 percent capacity, like an easy drive through Berlin to Paris Bar for Champagne and fries, everyone smiling, everyone in sweaters, everyone chill. Now it’s a new year, top of the quarter, first day back and everyone’s goal-setting, performance-assessing, level-setting,…
CULVER CITY, Calif. — On a Wednesday morning last fall, several executives at Sweetgreen, the fast-casual salad chain, gathered around a conference table at their headquarters here. They were discussing a new store format, called Sweetgreen 3.0, that had recently been introduced in New York City after two years of planning. At Sweetgreen’s other 102…
New Year’s resolutions aside, January is actually a terrible month to try to eat more healthfully. For one thing, there’s not a lot of tempting fresh produce in the market, inspiring a cook to make stunning salads. Then, there’s the icy, gray-skied weather that quite naturally makes a body crave carb-heavy, cozy fare, preferably smothered…
Hello you, hello 2020, and welcome to Five Weeknight Dishes. We can now get back to blessedly normal cooking, not event cooking, or showstopping cooking, or let-me-just-feed-all-these-people-in-my-home cooking. It’s also a prime opportunity to establish a new normal, which is where Melissa Clark comes in. Her latest column, “The Meat-Lover’s Guide to Eating Less Meat,”…
I manage to have a pretty good diet throughout the year, eating lots of fresh vegetables and fruit, with moderate (mostly) wine consumption. But from late November until the last gasp at the end of the December, we all are bombarded with richness and excess at every turn. Who can resist? Once the new year…
On a recent Tuesday, the cafeteria at KairosPDX charter school in Portland, Ore., was buzzing as students lined up to taste two freshly made butternut squash recipes. On one side of the table was roasted butternut squash. On the other side, a creamy butternut squash soup. “This one is the best,” said Mari, a fifth…
They’re ignored by much of the world, the withered, papery husks sloughed off the fruit of the coffee tree and discarded in favor of the precious beans. But in Yemen, the husks are treasured, steeped in boiling water with cardamom and ginger to make qishr, a brew that, half a millennium ago, Sufi dervishes drank…
In Paris’s modish Marais, on a narrow street off the Rue Vieille du Temple, sits a grand 17th-century building that last housed a quincaillerie, or hardware store. It is here that the Tokyo-based architect, designer, restaurateur and chef Shinichiro Ogata has set his newest project — Ogata Paris, a multistory complex opening next week and…