Just to get it out there: Yes, bacon is on the list. “The 100 Most Jewish Foods: A Highly Debatable List” is a new book from Alana Newhouse and Tablet, the innovative and occasionally irreverent online magazine about Jewish culture. Ms. Newhouse, Tablet’s founder and editor in chief, said that she and a team of…
I first met Maida Heatter in 1982, at a party at the home of Craig Claiborne, a former New York Times food editor. She had baked batches of her pecan squares Americana, a recipe included in her first cookbook. We hit it off, and I visited her at her home in Miami Beach on a…
Hangar 1, the vodka distiller, is in a repurposed airplane hangar on Alameda Island in San Francisco Bay, where Navy planes, including one called the Bent-Wing Bird, were housed. The spirits company has taken that name for its latest product, its first that’s not a vodka. The brandy is a blend of French and California…
So you thought that Korean kimchi, made from ingredients like Napa cabbage and radishes, was vegan? Not necessarily, as there’s most likely some fish sauce lurking in the mix. Nasoya, a company that specializes in tofu and other vegetarian Asian products, has introduced fishless vegan kimchi in four styles: regular spicy Napa cabbage, mild Napa…
Heritage Radio Network — a food-focused broadcaster that has its studio in a shipping container inside Roberta’s in Bushwick, Brooklyn — is sponsoring an instructional session about mezcal. Lou Bank, the founder and executive director of Sacred (Saving Agave for Culture, Recreation, Education and Development), an American nonprofit organization that works to improve conditions for…
YUCCA VALLEY, Calif. — The first time I drove east from Los Angeles to Flamingo Heights, I came to a stop behind a truck with a fairly blunt sticker on its sliding rear window: “Go Back to L.A.” It was a reminder that this rural town, just north of Joshua Tree National Park, has an…
Ever since the Italian entrepreneur Oscar Farinetti opened the first Eataly in Torino 12 years ago, he’s dreamed of bringing his Italian marketplace to Paris. But he would have to perfect the concept in 37 other locations, from Tokyo to Las Vegas, before this dream would become a reality. “The French consumer is mature and…
[What you need to know to start the day: Get New York Today in your inbox.] Arielle Haspel, a Manhattan nutritionist with a sleek social media presence, wanted to open the kind of Chinese restaurant, she said, where she and her food-sensitive clients could eat. One where the lo mein wouldn’t make people feel “bloated…
Hi and welcome to Five Weeknight Dishes. As you may have gathered, I have a toddler, a kid who (lucky for me) goes wild for food. One of the joys of being with her lies in giving her something unequivocally awesome to eat for the very first time, and then watching her reaction. Over the…
