Hanon, a new udon shop in Williamsburg, Brooklyn, was produced by the union of a Tokyo video-production company and a Japanese manufacturer of unusually thin condoms. The condoms became the subject of a series of advertisements on which the production company worked; in one of them, called “Acts of Love,” dancers in London re-enact, with…
What do chocolate and cement have in common? More than you might think. Chocolate is made by mixing liquid and finely ground cacao beans in a device that bears more than a passing resemblance to a cement mixer. In both cases, stirring tiny granules in a fluid results in a substance with very specific properties…
Hanon, a new Japanese restaurant in Williamsburg, Brooklyn, has created two new recipes for udon noodles, each a bit out of the ordinary. The lighter ones are zenryufun, or whole-wheat, made with some wheat germ and bran. Ground bamboo leaves and barley shoots are added to the dough to produce the green noodles, called sasauchi.
SAN ANTONIO — In a quiet strip mall off highway 85, the British-born author Diana Kennedy stepped out of the car and into a hot parking lot, cursing. Not so long ago, Ms. Kennedy practically lived on the road, traveling the Mexican countryside in her pickup truck to research her cookbooks. But now that she…
In 2016, when she was 16, Brittany Hoyos started her first job, at a busy McDonald’s in Tucson. Not long after, she said, a manager began harassing her, touching her hair, texting her about her appearance and once making a move to kiss her after offering her a ride home. Ms. Hoyos rebuffed him, and…
As a business owner, I sometimes take customers out to lunch. But as an ethical vegan, I don’t want to subsidize the cruel meat and dairy industries. People seem to take my veganism as an affront to their lifestyle. Is there a way that I can, without losing customers, let them know that I just…
There’s a South Korean tradition of giving special cuts of meat that have been elaborately wrapped in silk for special occasions. Now, a classic Korean barbecue restaurant on West 32nd Street has started selling these gift packages, all with the restaurant’s prime short ribs three ways: marinated, bone-in and boneless. Though short ribs are usually…
José Andrés, the chef, restaurateur and philanthropist, sets off on an extravagant vegetable journey in his dazzling new cookbook by stating that he is not a vegetarian — “not even close.” A home cook has much to learn, though, from a professional about making the most of vegetables. Boil your vegetables in water, he says,…
Starting next month, the mixologist Albert Trummer will be giving classes on making summer drinks, using mostly organic and biodynamic ingredients. His base of operations will be Bouley at Home, thanks to the 20-year relationship that he has had with the chef David Bouley. (Mr. Trummer first stood behind the bar at Mr. Bouley’s Danube.)…
STELLENBOSCH, South Africa — For fine olive oil, South Africa does not readily come to mind. But the Mediterranean climate of the Cape wine region is excellent for olive trees, as Giulio Bertrand, an Italian who settled in Stellenbosch in the 1990s, discovered. Today it is estimated that the original plot — “the mother block”…