When Shalom Saada Saar was visiting Italy back in 2006, he yearned for the food of his childhood in Benghazi, Libya. In Rome, he met Hamos Guetta, a fixture in the city’s Libyan Jewish community of 5,000 or so, to whom he carefully recited the dishes his mother cooked at Rosh Hashana, the Jewish New…
The James Beard Foundation is shaking up its restaurant award regions, carving the country into new territories to better reflect shifts in population and dining. The changes, which the national culinary organization planned to announce on Tuesday, reflect growth in the number of restaurants outside traditional food powerhouses like New York, Los Angeles and San…
When the Indian government bowed to powerful food companies last year and postponed its decision to put red warning labels on unhealthy packaged food, officials also sought to placate critics of the delay by creating an expert panel to review the proposed labeling system, which would have gone far beyond what other countries have done…
ImageCreditTony Cenicola/The New York Times ‘365: A Year of Everyday Cooking & Baking’ To live a year in Meike Peters’s life! In “365” (Prestel, $40), Ms. Peters, who won a James Beard award for her 2016 book, “Eat in My Kitchen,” offers a meal for every night from January to December. The recipes are largely…
Berardo Paradiso chewed slowly, his fork halfway to his mouth. “Basil and pepper, they are a very good boyfriend and girlfriend,” he said, gazing at the two sauces around the fillet of red snapper with potatoes and string beans. “Naturally, the potato is very much the witness of the wedding.” But something wasn’t right. “It’s…
“The Melon” is Amy Goldman’s fifth book, and as with her other titles, it’s a visual stunner and a revelation. It represents nine years of cultivating, studying, tasting and having Victor Schrager on hand to photograph 125 kinds of melons at her farm in Rhinebeck in the Hudson Valley. Who knew there was a Khandalak…
LONDON — There are a few ingredients that I now keep safely up my sleeve and add to my food only as an absolute last resort. I do this because I know that if I were left to my own devices, I would probably use them in every single meal. I guess there isn’t anything terribly…
Breads Bakery has made it easy to go beyond apple cake and honey cake for Rosh Hashana this year. A delectable Russian-inspired pastry called medovik has layers of buckwheat-honey pastry alternating with a sour cream and mascarpone filling. A beautiful macindvash has a shiny green apple exterior enclosing apple mousse, Calvados and caramelized apple, all…
No one is storming the Bastille, but there is a revolution at Ladurée, the French restaurant group based in Paris. It’s going vegan, entirely so at its Beverly Hills location, and it will offer many of its plant-based options elsewhere, including in New York. Elisabeth Holder, an owner of the family-run company, said her brother,…
Mandelbrot, a.k.a. Jewish biscotti, have taken on a special significance for Rosh Hashana at By the Way Bakery, a kosher, gluten-free and dairy-free group, with four locations in Manhattan, Westchester County and Connecticut. Its new mandelbrot come studded with tart-sweet pomegranate seeds, rimon in Hebrew, symbolic for the New Year holiday because the pomegranate, with…