Emma’s Torch, the nonprofit Brooklyn restaurant established by Kerry Brodie to train refugees in professional kitchen and management skills, is going farm to table. With a grant from Toast, a company that provides software for restaurant systems, the backyard has been planted with herbs and some lettuce for the cooks to tend and to use.…
A decade ago, spurred by the success of the Human Genome Project and the affordability of genetic sequencing, scientists began to explore the promise of “nutrigenomics.” Could personalized nutrition, informed by knowledge of an individual’s DNA, help prevent and even treat diet-related diseases? The results of early studies from Harvard, Stanford and elsewhere were compelling:…
Less than a year after the Four Seasons Restaurant opened in its new location on East 49th Street in Manhattan, it is closing. The restaurant once known for the power lunch will cease service after lunch on Tuesday. In an email statement, Alex von Bidder, the managing partner, said: “Regretfully, after nearly 60 years, The…
Once, Asian Bowl in Forest Hills was a Chinese takeout shop; now it specializes in Burmese food, including gin thoke, a salad of pickled ginger, dried shrimp, crushed peanuts, fried garlic, sesame seeds and a hundred minuscule but distinct shifts in crunch.
Anthony Bourdain’s death on June 8, 2018, prompted an outpouring of comments from readers of his obituary in The New York Times. They recalled episodes of his television show, “Parts Unknown,” on CNN; his lacerating restaurant book “Kitchen Confidential;” his support of the #MeToo movement; and his example as a culinary — and cultural —…
Maida Heatter, whose cookbooks with recipes for star-spangled banana cake, brown sugar icing and other dessert fare earned her the nickname “the Queen of Cake,” died on Thursday at her home in Miami Beach. She was 102. Her sister-in-law, Constance Heatter, who had been caring for her in recent years, confirmed the death. Ms. Heatter…
It would be so easy to pass this storefront by, here on a slant off the 67th Avenue stop in Forest Hills, Queens. The name is reassuringly vague — there might well be an Asian Bowl in every city across the United States — giving chef and diner alike license to roam. But on the…
Hi and welcome to Five Weeknight Dishes. Let’s talk for a minute about doing the dishes. There’s a Letter of Recommendation in The Times Magazine this week about washing dishes, and the beauty that comes in surrendering to ordinary tasks, written by my old friend Mike Powell. I really like Mike’s essay, and I too…
Fish, like everything else we eat, is seasonal. I generally don’t eat tomatoes or peppers out of season. Similarly, I prefer to wait for salmon season, which usually runs from late spring through late summer. Call me a snob, but farmed salmon doesn’t hold a candle to the real thing. Consider it an annual splurge.…
So much of what we think we know about wine is probably wrong. That’s just a fact. And it has a lot to do with how we learn about wine. Much of what we think we know comes from reading something somewhere, or extrapolating generalities from a single bottle, or remembering something somebody said, or…