Increasingly American ranches have been raising Wagyu, from at least two Japanese breeds of cattle, and there are now many sources making the rich, well-marbled beef available not just to chefs, but also home cooks. Kurt Beecher Dammeier, the founder of Beecher’s Handmade Cheese, is the chief executive of Mishima Reserve, a company that contracts…
Good morning. Life is suffering and the world very dark, but Gabrielle Hamilton’s latest “Eat” column in The Times has enough sunshine and poetry in it to leave me thinking everything might actually turn out all right. See if you don’t agree, and then consider making her pâte à choux, her diplomat cream. Send in…
More than a third of adults in the United States patronize fast-food restaurants and pizza parlors on any given day. And the higher their income, the more likely they are to do so. The Centers for Disease Control and Prevention has released data on fast food consumption gathered from 2013 to 2016 in the National…
Anyone who loves coffee with cream and cinnamon, you will love this cake. Moreover, it is prepared very simply. Sweets are loved by both adults and children. A homemade cake, cooked with the addition of love, attention and care, is always better than the purchased one. Ingredients for Cake Flour: 230 gr. Eggs: 3 pcs.…
Have you ever noticed how a brisk walk on a crisp, sunny fall day can make a person hungry? Something about falling leaves and cool breezes arouses certain cravings. Some are satisfied with hot chocolate or a cappuccino; others crave a beer and a burger. For me, it’s sausages sizzling in a cast-iron pan with…
I can shrug off chocolate and ignore caramel, but when it comes to lemon, I can never resist. If there’s a lemon dessert on the menu, I order it. If I see a lemon cake recipe I’ve never tried, I’ll bake it as soon as is humanly possible. This is why I found myself rushing…
Hi and welcome to Five Weeknight Dishes, with recipe ideas for busy people like you. Can I also put in a plug for chicken soup made from scratch? (Don’t worry, this newsletter isn’t sponsored by Big Soup.) On Sunday, I used my electric pressure cooker to make spicy chicken stock, with this Bon Appétit recipe…
George Motz is an Emmy award-winning filmmaker, author and television host. For the past 12 years, Mr. Motz, who is sometimes referred to as “America’s hamburger expert,” has also been the director of the Food Film Festival, a four-day multisensory event during which participants eat the same food they’re watching on the big screen. This…
For years, Cheick Cisse was just one in a throng of cabdrivers congregating in the morning’s smallest, darkest hours at Ivoire, a bare-bones canteen in Harlem devoted to the food of Ivory Coast, the country where he was born. Then, in 2006, the owners of Ivoire, cabdrivers themselves, decided to move on. Mr. Cisse took…
Interactive pop-up installations dedicated to food are springing up in locations across the country, and many even travel, making stops in multiple cities. Appealing to young and old, locals and tourists, these photogenic exhibitions flood Instagram feeds with movie set-worthy backdrops, and encourage you to eat, take pictures, and share with your friends. Sweet experiences…