In all his years in the beer industry, Keith McAvoy had never taken much professional interest in Coco Pops. From time to time, Mr. McAvoy, who runs the craft brewery Seven Brothers in Manchester, England, would raid his children’s supply of the chocolate-flavored breakfast cereal for “a cheeky bowl” or two — though only, he…
Good morning. I was on an adventure with one of my kids. We’d eaten a lot of cheese pupusas at El Nopal in Patchogue, the hot masa slathered in salsa roja and washed down with mango purée, then driven sleepily into Blue Point and west along Middle Road to Meadow Croft, the former summer estate…
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…