WASHINGTON — In 2016, Andrew Knowlton, then the restaurant editor of Bon Appétit, proposed that the magazine name Washington its restaurant city of the year. It was a difficult argument to make, even to the magazine’s editor, Adam Rapoport, a Washington native. “He laughed,” Mr. Knowlton recalled. “Then he told me to get out of…
The Venezuelan performing artist Migguel Anggelo, 46, grew up two hours outside Caracas, on his family’s farm, where cows grazed and oranges ripened on a landscape surrounded by beaches and mountains. “My childhood was extremely beautiful,” he says. “I talked with the birds and the trees, and for me, that was magic.” At mealtimes, he…
LOS ANGELES — Using the edge of a carbon-steel razor blade, Antonio Morales scrapes pieces of browning onion from a wide, sizzling flat top. Every day, starting at around 5 p.m., he modifies the traditions he brought with him from Guatemala to Los Angeles, adapting his food to the city’s most accommodating form: the taco.…
If you can’t stand my creative, manly heat, get out of my kitchen: This could be the unofficial motto of Harry, the temperamental chef at a tiny Brooklyn restaurant. But it’s O.K. for him to be a jerk because Harry — played by Raúl Esparza with knife-wielding, cocky charm — is not a cook, he…
I own salad spinners, but I prefer to dry my greens by rolling them up in a terry cloth towel. Obviously, Jill Visit, an entrepreneur from Austin, Tex., is of like mind: She has created the Salad Sling, a 30-inch triple-layer square of absorbent Kelly green fabric. Gather up your washed greens in the sling,…
The cookbook authors Leah Koenig and Adeena Sussman will discuss the particulars of Jewish cuisine in Israel and the Diaspora at Symphony Space. Gabriella Gershenson, a food writer, will lead the conversation. FoodTalk: Jewish Food, 7:30 p.m., Nov. 12, $20 for members, $25 for nonmembers, $15 for people 30 and under, Leonard Nimoy Thalia Theater…
Flavored salts are not significant in my culinary wardrobe, though occasionally some come along that tempt me, like this set of three developed by Momofuku. A kosher salt blended with crushed Sichuan peppercorns, called Tingly, was the star. The amount of the piquant, palate-numbing spice is well-balanced in the salt, so it does not overwhelm…
Nordic cuisine has garnered interest recently, but the nearby Baltic States, Estonia, Latvia and Lithuania, also deserve attention. They rely on similar ingredients like fish (especially smoked), potatoes, caraway, cabbage, dairy, and foraged and fermented products. This new, beautifully photographed book that explores their cuisines fine-tunes the character of each. Estonia is the most Nordic…
Some high-end chocolates carry the fair trade label from companies that work closely with farmers and support them. But they represent a small percentage of worldwide chocolate production. Now, with the participation of the United Nations Development Program, the FairChain Foundation based in Amsterdam has introduced the Other Bar, made with fine Ecuadorean chocolate, which…
Wine and Sotheby’s brings to mind rare, top-of-the-line collections up for auction. But that doesn’t apply to the auction house’s new line of wines bearing its own label and sold in its wine shop and online. It sells 12 wines, each a well-crafted, almost textbook example of a particular varietal, category and region, without suggesting…