Public health officials for years have urged Americans to limit consumption of red meat and processed meats because of concerns that these foods are linked to heart disease, cancer and other ills. But on Monday, in a remarkable turnabout, an international collaboration of researchers produced a series of analyses concluding that the advice, a bedrock…
Dietary guidelines from groups as diverse as the Department of Agriculture to the World Health Organization urge all of us to eat less red meat — much less. But the authors of four new studies, published on Wednesday in the Annals of Internal Medicine, report there is no compelling evidence that reducing consumption of red…
Andrew Tarlow, the Brooklyn restaurateur, should think about making or selling cheese to go with his bread company, She Wolf, and his newly opened Williamsburg wine shop, Stranger Wines. As with most small niche wine shops these days, the terms “natural” and “organic” are front and center, along with orange wines from many countries. “We…
Favor, a company that specializes in items for home and apparel, carries pieces that were selected for the restaurants owned by the chef Masayoshi Takayama, and now several of those items are available to the public through Favor’s sibling brand, Industry West. Handsome yet utilitarian, some dishes are glazed white, others are in matte-finish black…
Kate McAleer, a chocolate maker, opened Maine’s first bean-to-bar chocolate company two years ago in a former ice factory in Rockland; she is now selling her often seasonal confections online. The fall collection features bonbons with fillings like Maine maple-vanilla, pecan pie truffle, cranberry-orange, Maine blueberry jam and Maine apple cider caramel, all made with…
Fuchsia Dunlop, a British cookbook author who specializes in the Sichuan Province of China, now has an updated version of her original “Land of Plenty” (2001), titled “The Food of Sichuan.” As part of the 92nd Street Y’s Kitchen Arts & Letters series, Ms. Dunlop will discuss the evolution of the cuisine, its increased popularity,…
Jeff Bell, director of bars at Legacy Records and Charlie Bird, teaches free one-hour cocktail lessons every Thursday at 5:30 p.m. at Ada’s Place, the bright bar upstairs at Legacy Records. Mr. Bell features a different spirit each week and demonstrates two cocktails made with it, all served for tasting. Cocktail School, reservations open on…
Seamless, the food delivery service started two decades ago in Midtown Manhattan, calls itself “the most New York app in New York.” In advertisements, the company cracks jokes about the L train and takes unsubtle jabs at New Jersey. “Eat Like a True New Yorker,” one subway ad declares. But while the delivery giant Grubhub,…
Should you have any thought of creating an apple orchard and making craft cider to sell, your first year’s efforts are likely to run $27,755. That’s what Andy Brennan, who co-owns Aaron Burr Cider in Wurtsboro, N.Y., calculated in his biographical book on the subject. What’s most interesting about this very readable volume is how…
Good morning. I had a funny conversation with Melissa Clark and Julia Moskin last week, about weeknight cooking. Melissa was going on merrily about how she gathers her family around her after work, listens to music, drinks wine, cuts up a bunch of vegetables and roasts them, has dinner on the table with a big…