VILA SECA, Portugal — In the cellar of a modern, concrete winery in this small town in the Douro Valley, Luis Seabra was drawing a sample of his 2018 Xisto Cru Branco from the large old barrel in which it was aging. Even at such an early stage, this was a gorgeous white wine, made…
If you listen carefully, you can hear crackling inside the scorching-hot glazed casserole. It’s the sound of fan jiu, crispy rice, forming at the bottom of the clay pot, the vessel that this subterranean Cantonese restaurant in the East Village has taken as its name. When the pot arrives in front of you, straight from…
In case you haven’t heard, they’re making meat out of plants. Burgers out of soy and coconut. Fried chicken out of jackfruit. Steaks out of “cooked wheat gluten.” Brands like Impossible Foods and Beyond Meat have expanded into fast food, infiltrating chains like Burger King and Dunkin’ with meatless patties and breakfast sausage. Meat people…
[What you need to know to start the day: Get New York Today in your inbox.] As DoorDash grew to become the biggest on-demand food delivery app in the country, it began doing something unconventional with customers’ tips: It used them mostly to subsidize its payments to delivery workers. Even as it faced blistering criticism…
Good morning. There’s all kinds of excitement in the Food section of The Times this week, from Tejal Rao’s exciting visit to the Magic Castle in Los Angeles, for beef Wellington and legerdemain, to Priya Krishna’s accounting of the rise of immigrant and refugee cuisine in Lancaster, Pa., the heart of Amish Country. And I…
I first laid eyes on cheese buldak, a mozzarella-cloaked Korean dish that translates as “fire chicken,” in a 24-hour restaurant off Wilshire Boulevard in Los Angeles. It was very late at night, and a couple in a window table were pulling long strings of melting cheese off a sizzling platter that beneath its glistening white…
When Adonis Maracallo sat down for dinner Sunday night at the Chipotle Mexican Grill on Court Street in Brooklyn, he wasn’t thinking about E.coli. Mr. Maracallo, 25, has been eating at Chipotle for years; he even worked at one of the chain’s stores in Manhattan. But like many customers, Mr. Maracallo decided to steer clear…
Alfred Portale, the chef whose name has been synonymous for 34 years with Gotham Bar and Grill, a mainstay near Union Square, is no longer in the kitchen there. He has been replaced as executive chef by Victoria Blamey, who rose to prominence as the executive chef at Chumley’s, in the West Village, from 2016…
LANCASTER, Pa. — Lancaster Central Market, a patchwork of stalls neatly encased in a Romanesque-style downtown building since 1889, has long been a bustling hub where the area’s large Pennsylvania Dutch population sells the fruit, meat, baked goods and other foods produced on farms outside the city. Image Lancaster Central Market has operated out of…
Headliner Red Paper Clip There’s no sign, but you might spot the red neon paper clip hanging high in the window of this very particular new restaurant. The chefs and partners, Kevin Chen and Tashi Gyamtso, decided to incorporate the word “red,” often used in China, in the name, which also refers to the story,…