SAN FRANCISCO — It was late fall, the start of Dungeness crab season, but too soon to melt the butter. Domoic acid, a neurotoxin produced by algae and linked to warming ocean waters, had recently been found in such high levels in local crabs that the commercial fishing season in parts of Northern California had…
As is tradition, President Trump hosted the champions of college football, the Clemson Tigers, for a celebration of their athletic achievement at the White House on Monday. The food he offered them was far less traditional. Piles of burgers and fish sandwiches from McDonald’s, Wendy’s and Burger King, still in their boxes and wrappers, were…
Food safety inspectors furloughed during the federal government shutdown will be returning to work beginning Tuesday — but still without pay — so that the Food and Drug Administration can begin to resume inspections of some high-risk foods at manufacturing and other processing plants, the agency’s commissioner said on Monday. Food inspections — about 160…
VINALHAVEN, Me. — Vinalhaven is an island that does not want to be found. Getting there requires riding a ferry from the harbor city of Rockland that takes more than an hour and makes its last daily run at 3:15 p.m. The town has no airport, just an open field with a limp windsock. Cellphone…
Wölffer Estate Vineyard has gradually broadened its portfolio beyond wine to include other alcoholic drinks, like distilled spirits. It has a gin on the roster, and now, the winemaker and partner, Roman Roth, has created a brandy for Wölffer, something he has wanted to do for years. The spirit is made in a traditional copper…
The masterful tentacles of advertising and public relations have manipulated the American table for more than a century. Christina Ward, the author of “American Advertising Cookbooks,” describes the promotional cookbooks of the 1930s to ’70s to tell the story, but she covers a longer timeline, giving the history of cookbooks, of branded food products and…
About five years ago, Hitoshi Sagaseki opened J+B Design, a store in a garagelike space that sold mostly Japanese goods for the home, some clothing, jewelry and personal care products, as well as food items. Several months ago, he expanded the food component. Now, there’s a wall of Japanese packaged snacks, soup mixes, teas, spices,…
A slow, gentle poach in an oven isn’t as sexy as a fast cook over the jumping flames of a burner or grill. There’s no caramelization, no glistening black at the edges, no siren song of sizzling. But for perfectly silky chicken breasts, cooked without drying out or turning rubbery, a placid poaching is the…
Flavored butters present no real challenge for a home cook to make. But having several on hand is a convenience that Josh Green, who studied at the Institute of Culinary Education, understands. His company, Brooklyn Buttery, is the result. He uses butter from small farms upstate and in Vermont and seasons them with Sriracha, maple,…
The sommelier Daniel Johnnes — who for many years has run La Paulée, a multifaceted event covering Burgundy wines with tastings, seminars and meals — is doing much the same for Rhône wines with La Tablée. The event, from Jan. 30 to Feb. 2, includes a three-hour walk-around tasting (open to the public for $150)…