The last two decades have brought both a sharp decline in automaking jobs in the United States and the rise of a deadly epidemic of opioid abuse. According to a new study, the two trends may well be related. The study, published Monday in JAMA Internal Medicine, found that opioid deaths were about 85 percent…
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With its homespun snapshots, “The Corn Exchange Cookbook” is not exactly a lavish gift book, but its pages promise to become stained and dog-eared from frequent use. MJ Adams — a New York chef who worked with Tom Valenti, David Page and Edna Lewis — moved to Rapid City, S.D., in 1996 after a family…
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Rhine Hall is a fruit brandy distiller in Fulton Market district of Chicago. The company, the outgrowth of a backyard hobby, now makes more than a dozen brandies and similar products. About a year ago, it teamed up with Alinea, the Michelin three-star restaurant in Chicago, to create a coffee liqueur. Made from handpicked beans…
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California and South Carolina are the usual sources for American-grown rice, but you can add New Jersey to the list. In Pennington, southwest of New Brunswick, Blue Moon Acres is cultivating assorted rices. There are medium- and long-grain brown rice; white sushi rice; a mix of short-grain brown and black rice, called black and tan,…
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Many more sheep than humans live on the windswept Croatian island of Pag in the Adriatic Sea. The sheep, a breed called paska ovka, graze on the landscape, and their milk takes on the briny tang of the environment in a local cheese called Paski Sir. This fairly firm-textured cheese, with a nutty aroma and…
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This year Judith Norell, an owner of Silver Moon Bakery on the Upper West Side, has added a new twist, raspberry preserves, to her galette des rois, or king cake, the confection served for Epiphany on Jan. 6. It’s usually fashioned from puff pastry and filled with marzipan, with a good luck token hidden inside.…
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Dried Espelette chiles from the Basque Country in France offer bold heat along with rich fruitiness. Johnny Schmitt, the chef at the Table 128 restaurant in the Boonville Hotel in Mendocino County, Calif., is a fan and was buying so much of it from France that an owner, Roger Scommegna, thought it was time to…
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One of the questions I get asked most often is, “How do you stay inspired to create new recipes?” In the movie version of my life, I tell people that inspiration hits me when I’m strolling a market overseas, or rereading old cookbooks while I sip tea on my comfortable couch. But the actual answer…
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On the flight from Oslo to Svalbard, the sun gave way to night as we crossed the Arctic Circle; for one magical moment, the plane’s wing bisected light and dark perfectly. This would be the last natural light I would see for a week. For half the year, Svalbard, the northernmost inhabited place in the…
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If you’re the sort of person who uses the annual avalanche of food and drink predictions as an anthropological window into the state of the American psyche, prepare for a stripped-down, no-nonsense 2020. Mold and sobriety will be popular. Porridges like jook and arroz caldo are the new comfort foods. Saving the planet will have…
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