MANILA — About 260 people were sent to hospitals on Wednesday after they apparently fell ill from food poisoning during the 90th birthday celebration of Imelda R. Marcos, the former first lady of the Philippines, health workers said. The patients “suffered from vomiting and dizziness,” said Richard Gordon, the chairman of the Philippine National Red…
Ice cream is young. For more than a thousand years, our ancestors had to settle for flavored snow — quick to vanish without modern refrigeration, and thus a luxury, reserved for the rich. Sorbet was accidentally invented in the 16th century, when the Italian scientist Giambattista della Porta tried to freeze wine and wound up…
Headliner Hutong In Northern China, particularly in Beijing, hutongs are old, narrow alleyways. They’re lined with small houses that have courtyards, some of which house restaurants. The branch of Hutong about to open in the Bloomberg L.P. headquarters is in a courtyard, to be sure, but it has turned the far-from-humble space that housed Le…
“Does the sheep’s head soup have a lot of stuff in it?” I asked my server. Realizing that this was somewhat ambiguous, especially applied to a dish as laden with stuff as the brew of lambs’ snouts, ears, tongues, cheeks and eyeballs known in Turkey as kelle paca, I tried again. “Is it very filling,…
Around this time in July — when our ever-shortening spring weather takes a sharp right into the damp, hot depths of summer — coffee drinkers are confronted with a morning-altering decision: switch to iced coffee to combat the oppressive weather, or commit to hot coffee as a kind of bold, unnecessarily masochistic act? Those who…
At Super King, the Armenian-owned grocery chain with a hectic parking lot near my house in Los Angeles, I buy dried hibiscus flowers in bulk from a deep self-serve bin with a perpetually sticky-handled scoop. I say “flowers,” but in the kitchen, the bright red, sour wrinkles we call hibiscus aren’t really the flowers. We…
Take Marcus Samuelsson along with you into the kitchen or even on the subway. The chef and restaurateur, who is based in Harlem, has a new audio cookbook that incorporates the neighborhood and his flagship restaurant, Red Rooster Harlem, with stops in your home kitchen to whip up some peanut-bacon pork chops, fish in banana…
What was “brain food” for Leonardo da Vinci? You may not learn his favorite snack, but you will be treated to a discussion of the culinary customs of his day in a talk at the 92nd Street Y by Dr. Joseph Forte, the chairman of the art history department of Sarah Lawrence College, and Francine…
Jacques Torres, the chocolatier and pastry chef, has kept his ice creams as a New York thing. Now he has finally decided to share it with the rest of the country. Pints of luxurious vanilla, chocolate, strawberry, salted caramel and mocha can be ordered, starting Monday, for nationwide shipping. The ice creams are made in…
Some picnic-worthy accouterments have just been introduced by familiar grocery store brands. After growing salad greens for over 20 years, Satur Farms, in Cutchogue, N.Y., has introduced vinaigrette-style dressings created by Eberhard Müller, an owner and a chef. Each of four varieties (spicy Asian, citrus, honey-balsamic and white truffle) comes in one-ounce single-portion packets, six…