A gigantic steel cylinder shines in the afternoon sun outside The Plant, a 93,500-square-foot “living food laboratory” here. To the untrained eye, it looks like a space rocket. But it’s not. It’s an anaerobic digester. Bubbly Dynamics, the organization that nine years ago converted this former meatpacking facility into a hub for local food businesses,…
At an insect farm in Cape Town, the bugs are hungry. More than 8 billion flies being raised in South Africa by the start-up company AgriProtein gobble 250 metric tons of food and farm waste, like corn stalks, potato peelings and damaged vegetables, every day. “There’s actually no such thing as waste. It’s just stuff…
Hi and welcome to Five Weeknight Dishes. A significant share of the emails I get from you all are about vegetarian recipes: You love them, you want more of them. Me too. As a meat-eater who is trying to cook meatless more often, I am in need of reasonable strategies and fresh ideas. And so…
I treat my child’s lunchbox like it’s a restaurant for one. On the drive home after school, I feign interest in all the things a parent is supposed to care about — homework, volleyball, science projects, blah blah blah — until I can ask the question I really want the answer to: How was your…
On Jan. 1 of this year, I began cooking as a vegetarian. Not because I became vegetarian — that would be professionally untenable — but because my younger child did, thus upending most of my hard-won weeknight cooking strategies. I didn’t think of myself as an animal-centric cook, just your basic modern omnivore. Steaks and…
Like many ingredient-obsessed cooks, I hit the farmers’ market once or twice a week. I eat my brussels sprouts and squash in October, my asparagus and rhubarb in June, and not a whole lot beyond potatoes and onions in February. Fresh, local and organic is my kitchen mantra. Yet when I start dreaming about the…
Good morning. Dorie Greenspan can picture her mother in her cashmere wrap coat, in a cocktail dress covered with sequins, and in Capris and kitten heels, but never in an apron. “I don’t remember her cooking,” she wrote for The New York Times Magazine this week. “A child of the Depression and a working woman…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. Late one balmy September night, Donna Lennard and the crew from her beloved Italian restaurant Il Buco start to roast a large, plump pig outside their front door on Bond…
Weeknights are a state of mind. More accurately, they are a state of fatigue. Whether it’s a Tuesday or a Saturday, sometimes all you want is an uninterrupted stretch of peace and quiet, maybe some leftovers and a chance to wear out the Netflix subscription. That, and a couple of glasses of decent wine. Wine…
The fermented shrimp paste known in Thailand as kapi is notoriously funky, an exaggerated expression of just two ingredients: shrimp and salt. It is also an essential ingredient in the fried rice dish khao kluk kapi. At Boran in Carroll Gardens, Brooklyn, kapi-stained jasmine rice has a diverse cast of mix-ins. Palm sugar-stewed pork, juicy…