Image Many more Americans say they have a food allergy than actually have one. Researchers surveyed 40,000 adults about food allergies, carefully eliciting details about which foods produced the allergies and what specific symptoms they had. To be considered a true allergy, the person had to report at least one of the known symptoms of…
JARRAHDALE, Western Australia — The narrative is irresistible: a chef who grows almost every ingredient on your plate, who saves seeds from year to year, and coaxes beautiful meals from the same verdant land you gaze upon as you eat. This is the story of Millbrook Winery and its chef, Guy Jeffreys. Millbrook is on…
The Millbrook Winery property, in Jarrahdale, Western Australia, is almost entirely surrounded by the trails and forest of Serpentine National Park. The drive in is lovely, as is the walk from your car across a bridge and through the manicured grounds.
The room my brother and I shared when we first moved to the United States was small and dark, with an off-putting smell that emanated from a noisy air-conditioner. It wasn’t ideal, but we’d lived in small spaces before. Atlanta was something else — hot and humid, coursing with wide highways that neither one of…
In our series My Detox, T asks creative people to share the homemade recipes they count on to cleanse and refresh. Daniela Soto-Innes’s Brooklyn apartment might as well be an apothecary. On a recent afternoon in the plant-filled space of the 28-year-old chef — a co-owner of the hip New York Mexican restaurants Cosme and…
THE BREAD AND THE KNIFEA Life in 26 BitesBy Dawn Drzal257 pp. Arcade. $19.99. Image Culinary memoirists often seem torn between telling a story and sharing their favorite dishes. As befits a former cookbook editor, Drzal centers the food, offering us an alphabet of 26 gastronomical essays ranging from “Al Dente” to “Zucchini Blossoms.” A…
A new set of kitchen utensils designed for children (but useful for adults) ramps up the fun, while producing rewards like a well-tossed salad, eggs properly beaten to scramble or a correct measure of flour for a perfect batch of cookies. The handles on the spatulas, spoons and whisk colorfully replicate vegetables, while making the…
For the dead of winter, “The Fat Kitchen” could not be more timely. It’s a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Not just any animal fats, though. The author, a food writer who lives in Vermont, insists on fats from pasture-raised creatures, preferably rendered at…
MALI STON, Croatia — “An oyster leads a dreadful but exciting life,” M.F.K. Fisher observed in her classic book about them, “full of stress, passion and danger.” The oyster, in other words, fits right in with the beleaguered Balkans. In his 62 years in this tumultuous region, the life of Bode Sare has been at…
Headliner Haenyeo The turnaround was barely a month: By the time Jenny Kwak knew she wouldn’t renew the lease on Do Hwa, her 20-year-old Korean restaurant in the West Village, she and her husband, Terrence Segura, already had a new place in Park Slope, Brooklyn, in the works. The restaurant, named for the intrepid women…