There’s nothing fast about the Slow Pour Pils from Bierstadt Lagerhaus. The Denver brewery spends 30 hours brewing the straw-colored pilsner, ferments it for weeks and, finally, makes its taproom customers wait at least five minutes for a taste. Bartenders pour the pilsner straight into the glass to create foam, then let it subside. They…
Repeat after me: entomophagy. It’s derived from Greek and Latin: “entomon,” meaning “insect,” and “phagus,” as in “feeding on.” Some think it’s the future of food. In 2013, the Food and Agriculture Organization of the United Nations released a report declaring the need to swap traditional protein sources for insects to support a sustainable future.…
New York City is one of the great food cities, has been for decades, centuries, even as a rising tide of interest in the delicious has made it possible to eat brilliantly in places around the world. The five boroughs are home to gilded dining rooms and steamy, slightly sticky ones, to restaurants serving amazing…
A good restaurant provides comfort, a place to meet a friend, or a way to celebrate a milestone. Here, some familiar names share their go-to restaurants. ImageLunchtime at Buvette.CreditKarsten Moran for The New York Times Pati Jinich Cookbook author and PBS chef I can never have enough slices of the Spicy Spring pizza from Prince…
When The New York Times asked me to help choose restaurants where a series of dinners will be held in late September and early October, I started by thinking of all the places where I’d spend my own money. The list was ultimately narrowed to 10. Here they are, in alphabetical order, along with some…
Order dolma at Iraqi House, and you submit, happily, to chance. What arrives might be whole onions or green bell peppers, or eggplant, or tomatoes, their insides emptied to make way for a meld of ground lamb and basmati rice, tinged by tomato, with vivid threads of parsley and dill running through. Here, too, will…
About two dozen people work at the Montreal headquarters of Want Les Essentiels, which has been known for its leather accessories since its founding in 2007 (and has since expanded into clothing for men and women). Helming the design team is the creative director Christine Charlebois, 34, a Central Saint Martins graduate who’s been working…
As long as 7,000 years ago, Stone Age farmers in Central Europe were making and using small pottery bottles or cups with spouts. Ancient baby bottles? So it seemed — although they could have been used to nurse the sick. As the Stone Age gave way to the Bronze and Iron ages, the vessels were…
Good morning. I was in Omaha over the weekend, talking food and culture with the good folks of Lauritzen Gardens and driving around town with Sarah Baker Hansen, the food critic for the Omaha World-Herald. We drank tall lattes from Archetype and ate ridiculously good focaccia at Farine and Four, then woofed down fried chicken…
Alice Waters made her first pilgrimage to Monticello in 2011. Long an admirer of Thomas Jefferson, she marveled at the gardens full of heirloom varietals, like Tennis Ball lettuce and Marseilles fig, and paid homage to the man who praised small farmers as “the most valuable citizens,” Americans who are “tied to their country and…