Early in my baking education, I bought a tinned-metal plaque with a dozen shell-shaped indentations. It was an indulgent purchase, since the pan was designed expressly to make just one pastry, a madeleine, a sweet I had not only never baked but one I hadn’t even tasted. Over the years, I’ve accumulated a stack of…
At the end of the month, the chef Frank DeCarlo will exchange his kitchen clogs for oxblood Dr. Martens street boots, wipe down his station and walk out of Peasant, the NoLIta restaurant he has owned for 20 years, for the last time. That’s the bad news: Peasant is a beloved restaurant, well ahead of…
André Daguin, a chef who helped put Gascony on the culinary map and made grilled duck breast the most popular dish in France, died on Tuesday at his home in the remote town of Auch, where he achieved his renown running the kitchen of his family’s hotel. He was 84. His daughter Ariane Daguin, the…
Has our national obsession with baking shows made us savvier bakers? Do we now think nothing of folding together a batch of homemade puff pastry after binge-watching a season of “The Great British Baking Show”? Are we better versed in the ways of fondant after a “Nailed It!” spree? If I had to gauge the…
Headliner Chikarashi Isso Chikarashi, the counter-service restaurants on the edge of Chinatown and in NoMad, give poke bowls a Japanese touch. Now the owners are diving deeper into that country’s culinary aesthetic with a full-service restaurant interpreting kappo-style cuisine; think omakase with inventive cooked food. Here, Ivy Tsang, Jonathan Chu, and their chef and partner,…
The meat industry has a warning for consumers: Beware of plant-based meat. That is the message behind a marketing campaign by the Center for Consumer Freedom, a public relations firm whose financial supporters have included meat producers and others in the food industry. In recent weeks the group has placed full-page ads in The New…
LOST CREEK, W. Va. — At the dinners hosted by Lost Creek Farm, each dish tells a different story about Appalachian identity. Three varieties of corn served in a sweet chowder at an October dinner were grown from kernels saved by generations of Shawnee, Osage and other Native Americans who were long ago forced off…
Is the whiskey world becoming more like the wine world? These days, not only does every state in America have a distillery — Hawaiian single malt, anyone? — but so do many countries far beyond the whiskey heartlands of Kentucky and Scotland: France, Germany, India, Japan and even Taiwan and Australia all have robust distilling…
A Senate committee on Tuesday advanced the nomination of Dr. Stephen Hahn, a noted oncologist and cancer researcher, to lead the Food and Drug Administration. Dr. Hahn, chief medical executive at the University of Texas M.D. Anderson Cancer Center, was nominated by President Trump last month to replace Dr. Scott Gottlieb, who left the job…
Nami Nori has modest goals and a limited menu. It isn’t breaking much culinary ground, and dinner there won’t last much more than an hour. But its ideas about value are fresh, and it gets things right that other, similar places aren’t even paying attention to. It opened eight weeks ago on Carmine Street in…