The Los Angeles Times said Tuesday that it would resume publishing a stand-alone print section dedicated to food, and that it had added new staff members to fill its pages. The moves come as a rare bright spot in a season of layoffs and consolidation in American journalism. The newspaper ceased printing a food section…
Need opinions on where to eat? They’re easy to find these days, as consumers from around the globe fire off countless raves and pans about every known restaurant, cafe, chili counter, falafel cart and crêperie, not to mention post offices and jails. These mash notes and spitballs rain down endlessly not just from traditional review…
This week’s opening of L’Avenue at Saks, the lavish offshoot of a celebrity magnet of the same name in Paris, makes department-store dining feel like an extravagance. The ninth-floor restaurant, in ivory and beige by the designer Philippe Starck, has a varied menu: soups, salads (many with avocado) and dishes like vegan vegetable curry, tiger…
Consider Valentine’s Day as a moment for returning to old-fashioned letter writing and sending. Neuhaus, a Belgian chocolate company, has come up with a delectable Valentine Love Letter gift box for the holiday. The pink folded envelope, sealed with a wax stamp, contains heart-shaped bonbons. There are three varieties, each with an exotic touch: dark…
A vibrant cocktail, ruby-red and sparkling, will set the tone for an intimate Valentine dinner at home. Called Los Amores and inspired by a Kir Royale, it was created by Patrick Timmis, the beverage director for the Bien Trucha Group, a family-owned Mexican restaurant and catering company in Geneva, Ill., with four places: Bien Trucha,…
Raid the toy box to set the table for your Lunar New Year feast. That’s more or less what Sean Tang did. He’s an owner of Pinch, a welcoming dim sum (and more) restaurant in SoHo where Legos are used as chopstick rests. He’s a Lego fan and was looking for an unexpected detail, and…
In November 2016, when the cookbook author Yasmin Khan returned to her home in London after the olive harvest in the Israeli-occupied West Bank, she faced a problem: No matter how strenuously she tried, she could not write. Her manuscript for a book on Palestinian cooking was due the next spring. But images of the…
Alongside the Brooklyn Museum’s exhibit “Frida Kahlo: Appearances Can Be Deceiving” which runs from Feb. 8 through May 12, there will be an elaborate Mexican menu with some specialties devised by consulting guest chefs at the museum’s restaurant, the Norm. The chef Saul Bolton and Great Performances (a catering and restaurant managing company), who run…
Well, that seems to have struck a nerve. The last Wine School assignment, in which I suggested that readers try three vastly popular, mass-produced bottles that are available in practically any supermarket or liquor store in the country, drew an emotional reaction like no other in the five years that we have been gathering monthly…
