Good morning. I have a fun story in The Times this week about kombucha, a drink that I’ve been making for a while now, ever since I was given a Scoby — a symbiotic culture of bacteria and yeast that ferments sugared tea and creates the drink — by a former West Coast bud-trimmer who…
Lisbon may be one of Europe’s more affordable capitals, but if you’re in search of a spectacular meal, it’s not difficult to drop 120 euros (about $135) for a three-course dinner (without wine) at restaurants like the Michelin-starred Belcanto. Fortunately, budget travelers can turn to tascas: small, unpretentious restaurants that, back in the early part…
PASADENA, Calif. — In his backyard, Hong Pham tipped a pale, soupy batter onto a piece of cotton stretched over a pot of boiling water, and covered it with a lid. It was the first step in making banh cuon, a Vietnamese sheet noodle steamed on cloth, then rolled with finely minced fillings like pork…
A recent government ruling may transform air travel for passengers with life-threatening food allergies by extending to them the protections afforded other individuals with disabilities. In September 2016, gate agents for American Airlines refused Nicole Mackenzie’s request to preboard a flight from Portland, Ore., to Charlotte, N.C., to clean the area around the seat assigned…
Good morning. A happy Juneteenth to you, a holiday that celebrates the recognition of freedom for enslaved Africans in the United States while at the same time displaying its cost in blood-red food: crimson barbecue sauce for the chicken on the grill, for instance; watermelon lemonade; a strawberry slab pie (above), for dessert. Eat big…
A year after the death of Anthony Bourdain, the chef and world-traveling television personality, the Culinary Institute of America is creating a scholarship in his memory. The scholarship, announced on Wednesday, will be awarded each year to one or more students to pursue study abroad. “Travel was such a part of who he was; it…
Kombucha is an effervescent fermented tea, sweet and sour, probiotic and fizzy. It is an acquired taste. The first time I tried it, I thought it might have been made with rotten fruit and a tincture of sweepings from the floor of a health food store. Someone asked me what I thought, and I turned…
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. While earning her M.F.A. in fiction at Brown earlier this decade, Mona Awad had an unexpected breakthrough: If…
Booming out of a small speaker in the corner of the cafeteria at Avenues, a private school in Chelsea in Manhattan, a recorded voice asked, “Can you hear me?” It belonged to Woldy Reyes, 32, a hearing-impaired Filipino-American chef who as a child pretended to be fully deaf and didn’t speak, afraid that he sounded…
Headliner Lamia’s Fish Market Forget the typical seagoing décor often found in fish restaurants: running lights, ropes and nets, and taxidermied sailfish. Lamia Funti has taken an over-the-top approach, in the style of Farallon in San Francisco, to her restaurant’s dining areas. There’s a glittering mermaid amid gilded fish in relief, mirrors that look like…