For the first time, L.A. Burdick Chocolates is using chunks of its dark chocolate to make excellent chocolate-chip walnut cookies created by its chef, Michael Klug. With a slight crunch and plenty of gooey bits, the cookies are baked fresh daily at each of the company’s stores and can also be ordered for shipping. The…
Back in 2001 in Portland, Ore., when Tali Ovadia quit the world of software start-ups for food, she could afford only a pushcart for her business, the Whole Bowl. “There was room to do only one thing, but it was successful so I’ve kept at it,” she said. She now has 11 storefronts and food…
Artists have illustrated food and drink throughout the ages. An exhibition, “What’s for Dinner? A Brief History of Food in Art,” surveys 20th-century interpretations by more than 30 artists. It includes works by Édouard Vuillard, Georges Braque, Kazimir Malevich, Arman, Robert Indiana, Louise Nevelson and Anh Duong. “What’s for Dinner? A Brief History of Food…
The three days leading up to Thanksgiving are manic at Kau Kau BBQ Market & Restaurant, a mainstay in Seattle’s Chinatown that specializes in Chinese barbecue. At least two extra cooks are brought on to help clean, brine, dry, baste and roast holiday turkeys 24 hours a day in the kitchen’s already packed ovens: crisp-skinned,…
There are thoughts that roll around inside a professional recipe writer’s head on a seasonal cycle: “How many more words can one write about hamburgers?” “Can we just agree that spatchcocking is the best way to roast a turkey?” “Doesn’t everyone in the world know how to boil an egg by now?” (The responses, in…
Good morning. No cooking tonight. I want you to order a pizza from your favorite source for ordered pizza; or call in to the Chinese restaurant that’s pretty good; or pick up Indian food from the spot near the highway. You could get a rotisserie chicken. I suppose you could heat water for some blue-ribbon…
When I first started to grate and press out short-crust pastry, rather than roll it, I’d show up to any breakfast or birthday with a pie in hand. I’d lurk near my dessert so I could read lips after people took their bites. “She’s a chef,” they’d say, to explain my dangerously tender, crisp crust.…
Hi and welcome to Five Weeknight Dishes. So, as you may know, my day job is being a food editor, and one thing food editors love is a sexy ingredient: lots of chiles, turmeric, torn herbs. And yet lately I’m drawn to distinctly unsexy ingredients: lots of beans, egg noodles, celery. I’ve been eating even…
ImageCredit…Pete Marovich for The New York Times Video transcript Back transcript ‘It’s Mutilation’: The Police in Chile Are Blinding Protesters Our correspondent goes inside an eye trauma unit in Chile that’s responding to “an epidemic” of protesters who have been shot in the eye by police pellet guns. Since mid-October, this has been the scene…
A recent trip to Indonesia, where I was surrounded by rice paddies and had rice for every single meal, has made me think about rice. This isn’t as obvious as it may sound. When you visit a culture in which rice is the staple, you can, paradoxically, become oblivious to it. It simply shows up…