Headliner Hyun On the edge of Koreatown, the entrepreneur Jae Kim is responding to his nostalgia for Korean food as he knew it in South Korea, with this elegant restaurant emphasizing barbecue. It’s small (seating only 40), sleek and minimalist, in neutral tones and black, with electric-grill tables for searing Wagyu on cast iron. To…
PARIS — A celebrity chef has declared that he is suing France’s most revered culinary arbiter, the Michelin Guide, after its reviewers stripped his restaurant of its third star. The dispute between the chef, Marc Veyrat, and the guide started in January, when La Maison des Bois, Mr. Veyrat’s restaurant in the Haute-Savoie area of…
After months of rumors, sinking morale and shrinking inventory, the Dean & DeLuca store in Midtown has closed. A sign in the window at 620 Eighth Avenue, on the ground floor of The New York Times building, made it official on Tuesday: “It is with deep regret that we announce the closing of this location.…
In August, my husband and I rented a cottage in the woods near a beach for a week, a place where our toddler could barrel around and where we would cook most of our meals. The road up to the house was full of magic, as was the house itself, which dated to the 1700s.…
The 2015 merger between Kraft and Heinz created one of the largest food companies in the world. It had $28 billion in combined annual revenues and controlled dozens of food and beverage brands that for generations were staples of American households, including Heinz ketchup, Kraft cheese, Oscar Mayer meats and Planters nuts. These days, however,…
Home cooks should know that about the best way to improve almost any savory dish, and many sweet ones, too, is to add acid — even just a smidgen from citrus or vinegar. These days balsamic (good, bad and indifferent) usually gets the nod, but in my pantry the workhorse when I want acidity tempered…
Bobby Flay, the popular chef, restaurateur and television personality, calls his latest book, “Bobby at Home,” his most meaningful because it covers the dishes he likes to cook and serve in his New York apartment and his house in the Hamptons. It offers a solid repertory for mostly casual home cooking any time, if you…
It was 25 years ago that Mark Isreal first began frying doughnuts on the Lower East Side at his Doughnut Plant. And he has spent that last six of those years, in between opening new outlets, trying to perfect a sourdough doughnut. “It has been a real challenge,” he said, “but I wanted to do…
Shiza Shahid — a founder of the Malala Fund, which supports education for girls — is also a co-founder of Our Place, a direct-to-consumer online start-up. Our Place now sells the Always Pan, a deep (2.6 quart) sauté pan, designed to be used for any cuisine. It’s cast aluminum for conductivity, and has a ceramic…
Do you care how fresh your rice is? The Rice Factory does. The company, with outlets in Singapore, Taiwan and Hawaii, has opened a trim shop in Scarsdale, N.Y. Their rices, nine kinds from various Japanese prefectures, are imported fresh and unpolished, and are kept in temperature-controlled conditions. They are polished at the store and…