Food
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The Big Question This Thanksgiving: Are You Vaccinated?
For the first time in two years, Tim Wyatt is hosting a Thanksgiving feast at his home in Birmingham, Ala.…
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Why Do Egyptians Love Liver? This Queens Food Cart Has One Answer.
One school of thought on liver holds that it should never be cooked so long that the interior loses all…
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Traveling the World for Recipes, but Always Looking for Home
LONDON — If you’ve ever swiped a supple piece of pita bread through a plate of garlicky hummus and your…
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Live at La Grenouille: Caviar, Crystal and the Owner’s Flashy Crooning
Around 9:15 on a recent Wednesday evening, the mood in the full but otherwise serene dining room of La Grenouille…
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Fry Bread Is Beloved, but Also Divisive
Art Coulson, a Cherokee writer who lives in Minneapolis, took a deep breath before he tried to define Native American…
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The Accidental Wine Educator
The history of wine in the United States owes a lot to something of a happy accident. In 1970, Craig…
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Long-Simmering Lamb for Waning Fall Days
It’s chilly. I want a fire in the hearth and a simmering pot of stew, or a reasonable facsimile thereof…
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To Feed the Dead, You First Need Pan de Muerto
HOMESTEAD, Fla. — Over the past week, Elizabeth Hernández has turned La Patrona Bakery into a frenetic pan de muerto…
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It’s a Stretch, but Mozzarella Sticks Are Having a Moment
Scroll TikTok for even just a few minutes, and you’re likely to encounter a video of gooey cheese being pulled…
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Kaiseki Room by Yamada Opens in Midtown Manhattan
Headliner Kaiseki Room by Yamada Isao Yamada, a kaiseki master from Fukuoka in southern Japan, trained at the Tsuji Culinary…