LOS ANGELES — Each week, in a kitchen in South Los Angeles, Alfonso Martinez prepares about 400 pounds of moronga — a light, onion-flecked cloud of a sausage, already crimson from a base of fresh pig’s blood, pushed to a deeper, more exuberant shade by the addition of dried red chiles. The loops of sausage…
The maker of kitchen classics like Pyrex and CorningWare is adding a new culinary darling, the Instant Pot, to its cupboard. Corelle Brands, which owns Pyrex and other brands, said on Monday that it planned to merge with Instant Brands, the Canadian producer of electric multicookers that have taken the public, and the internet, by…
Airport food has long conjured images of limp, overpriced Caesar salads and refrigerator-case turkey wraps. But as terminals across the country modernize, and the demand for local food grows, the number of destination-worthy airport outposts offering food you’ll want to eat has been steadily growing. The most recent example opened in January. The Manufactory Food…
Ask anyone in San Francisco for a restaurant recommendation, and chances are Zuni Café will be near the top of the list. Zuni isn’t the trendiest place with the splashiest fare, but the Market Street restaurant, celebrating its 40th anniversary, has been a hip destination since it opened in 1979. Housed in a quirky triangular…
Hello and welcome to Five Weeknight Dishes. I get lots of emails from readers with recipe requests, and so I’m devoting today’s newsletter to a few that come up often: dishes that can be made ahead and are strategic wins for busy people; dishes that can feed one or two people without waste; and dishes…
“I have a solid six ideas every single day for a business,” said Ariel Arce, the owner of two Greenwich Village hot spots: Tokyo Record Bar and Air’s Champagne Parlor. “That’s not to say that all of those are good ideas. But because I’m naturally really impulsive, I just want to do it and I…
Spring is not that far away anymore and although it is still freezing cold in some parts of the country, things will begin to warm up in a few weeks’ time, as spring slowly begins to make its way into the Northern Hemisphere. As a cooking enthusiast, we should all be ready to welcome the…
Image TIMES INSIDER The book “A Day in the Life of The New York Times” chronicled 24 hours at the Gray Lady 50 years ago. On its anniversary, we look at how the news organization operates today. Feb. 28, 2019 Times Insider explains who we are and what we do, and delivers behind-the-scenes insights into…
He was the first to bring French fries to the United States. She helped Southern cooking gain recognition nationwide. They organized N.A.A.C.P. meetings at their barbecue restaurant as the civil rights movement gained momentum. Black chefs, cookbook authors, restaurateurs and inventors have shaped how we eat, and the culture at large. Here are just a…
In our recent exploration of crowd-pleasing American red wines, I tried to sharpen the contrast between processed, mass-produced bottles, like the three we tried, and the simpler agricultural wines that are our usual focus. The experience raised a natural question: Are big-production wines necessarily mediocre at best? The answer is, of course not. I pointed…