In Italian, “wellness” is pronounced in its untranslated English form, and generally met with a skeptical eye-roll — it’s an imported concept, and not a widely appreciated one in a nation that considers its own much-admired Mediterranean diet to be unbeatable. Yet while Italian ideas of good eating — rigid meal times, seasonal produce, high-quality…
One of the oldest items in my childhood home in Dallas is a yogurt culture. By my father’s estimate, it has been around for 25 years and seven months. My dad started making yogurt when he and my mother immigrated to America from Delhi, India, in 1980. He has perpetuated the same culture — the…
Part of the fun of eating at a pop-up is the thrill of invading a space after hours, like being locked in the museum at night with the whale and the diamonds. Another part is the sense of being in on a secret, eating at some place that doesn’t have a Yelp entry and may…
This was dinner at Oxalis on a recent night. Clockwise from left, trout with bergamot and lovage; cured sea scallops with watermelon radish; roasted duck and sweet potato with fig-leaf yogurt; beets with marjoram in a wooden bowl; potato cakes with bay leaf and nori chips; a black-and-white dessert of caramelized white chocolate, Meyer lemon…
The 52 Places Traveler The 52 Places Traveler follows his stomach through the city of Houston, finding a staggering diversity along the way. By Sebastian Modak Feb. 26, 2019 Image Quy Hoang, Houston’s first Vietnamese-American pitmaster, spends most of his days manning the smoker at Blood Bros. BBQ in Bellaire. CreditSebastian Modak/The New York Times…
WARDENBURG, Germany — The weather was perfect as the group pulled their wagon — decorated with flashing lights and pumping out German pop songs from an industrial speaker — out into the fading winter afternoon light. Warm enough to enjoy a hike through the frost-clad countryside, but cold enough to work up an appetite. No…
HONG KONG — Yardbird is not the world’s best restaurant. But if you were to pool the world’s best modern restaurant trends and traits — the polished technique of Tokyo, the sophisticated warmth of Sydney, the design acumen of Copenhagen, the nose-to-tail ethos of San Francisco, the tattooed bartenders and strong drinks of Berlin, the beautiful…
Most of the classes at the De Gustibus Cooking School — held in a kitchen setting at Macy’s Herald Square — are demonstrations, but there are also hands-on classes and some given in restaurant kitchens. Next month Chris Owens, the former chef de cuisine at Bar Verde and now the director of innovation and product…
Navy-strength describes a category of gin that’s overproof, that is, more than the standard 40 percent alcohol for most spirits (and sometimes meaning more than 50 percent). “But why Navy?” you may ask as you sip your gin and tonic. In the British Navy, the shipboard gin supplies traditionally included casks, usually from sherry-making, that…
