Kind bars have been around since 2004, and its line of products, primarily fruit and nut mixtures, has grown; the company has now introduced a frozen plant-based dessert you could happily mistake for high-end ice cream. Its main ingredient is not some alternate milk, but pear juice. The rich, complex flavors, mostly swirled abundantly with…
Details
With the pandemic seemingly coming to end, now’s the time to trade in your lounge set for a new floral dress and a pair of heels. Memorial Day Weekend is the perfect time to shop your favorite brands that are not only on sale but will encourage you to go outside again (safely, of course).…
Details
These burgers made in Portland, Maine, are plant-based but not trying to be meat. Kelp is the main ingredient, and they’re bolstered with mushrooms, pea protein, quinoa, black beans, chickpea flour and seasonings for a satisfying veggie burger. They’re best seared on a griddle, loaded with condiments and piled into a bun. Even if you…
Details
Oyster expertise in an hour, in a virtual class, is promised by Food Island Partnership, the organization that promotes shellfish from Prince Edward Island, Canada. Patrick McMurray, a champion shucker, will guide the audience in a free event that covers buying and storing oysters, shucking them (with oysters and tools you can purchase in advance…
Details
“I want African-American barbecuers properly acknowledged, celebrated for their contributions and sharing in the barbecue prosperity,” writes the food historian Adrian Miller in his new book, “Black Smoke.” Mr. Miller is fed up with the general lack of recognition given to the Black barbecuing community by the media, in cookbooks and on the barbecue event…
Details
WOODBRIDGE, CONN. — For Bun Lai, cicadas are mesmerizing to eat, their sweet, bitter flavor reminiscent of walnuts, chestnuts and adzuki beans, and their gently crunchy exterior giving way to creaminess, like a soft shell crab. Every technique for cooking them “brings out different tones and shades,” he said. Mr. Lai, 47, is the chef…
Details
When Forever Jerk’s operation in Brooklyn is going full throttle, the smoke is visible from at least a quarter-mile away. I saw it for the first time as I was driving down Pennsylvania Avenue toward the Starrett City housing complex, and I thought somebody had thrown a couple of couches out on the street and…
Details
“I’ve gone full L.A.,” Roxane Gay recently told T, by which she meant she’s gotten into juices and cleanses and “going to the farmers’ market and getting super-fresh produce.” The 46-year-old media multihyphenate — she’s an author, a columnist, a film and TV writer and a podcaster — has lived “full-ish time” in Los Angeles…
Details
“Hi, I’m Roxane Gay, and welcome to my kitchen in Los Angeles. Today I’m going to be making chicken Milanese with my wife Debbie Millman. It’s her favorite dish, and it’s actually the first thing I ever cooked for her. When I moved into the house everything was painted white and I could not abide…
Details
Eitan Bernath, a 19-year-old TikTok star with more than 1.6 million followers, began posting cooking content to the platform in 2019. Like many Generation Z TikTok chefs, he taught himself to cook by watching YouTube and the Food Network. He would share the things he made to Instagram, but never gained much traction. Within 24…
Details