In 2017, the Dallas food blogger Urvashi Pitre published the “Indian Instant Pot Cookbook.” By any measure, it was a hit, selling more than 100,000 copies. But under the contract she signed with her publisher, Callisto Media, Ms. Pitre received no advance, the payment often given to an author when a book deal is signed.…
Billy Durney, the Brooklyn restaurateur and pitmaster, has been talking for several years about the fried chicken that he planned to bring to Red Hook. At first, there was no reason to doubt him. That the man is comfortable with long time horizons was clear to anyone who watched how patiently he studied the science…
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,…