This obituary is part of a series about people who have died in the coronavirus pandemic. Read about others here. When you opened the door to George’s Happy Hog Bar-B-Q in Oklahoma City, the aroma of pecan-smoked meat would waft out, followed
Headliner Rolo’s Four former Gramercy Tavern alumni have collaborated, with two partners, to open this restaurant. “We all got fine dining out of our systems and wanted to do something modest and simple, like the restaurants we want to go to, like
The ceiling in the shed I’d been told to step into was so low I had to stoop. The walls, made of raw, unpainted wood and foam insulation board, were too close together for me to extend my arms more than halfway.
A new tea blend from Harney & Sons raises money for Shakespeare’s Globe in London.
As easy one-dish meals go, paella deserves to be a kitchen standby. But the notion of so many ingredients make it seem daunting. Not so: It can be simple weeknight supper. Meg Grace Larcom, the corporate chef for the Boqueria restaurants in
The French liqueur crème de cassis, the essential component in a Kir cocktail, is made from black currants, a fruit banned in the United States in 1911 because it carried a fungus that infected white pines. (The dried currants you find in
Plenty of alluring plates of food for cold months are what the cooking teacher Susan Herrmann Loomis, who is based in France, provides in her new book, “Plat du Jour.” The seasonally focused recipes are mostly center-of-the-plate fare, including chicken braised in
The Museum of Food and Drink in Brooklyn will take a deep dive into olive oil, with an online talk as to how it’s made, how to taste it, buy it and use it. It will also address the issue of fraud
For the first time, Juliana’s — opened by Patsy Grimaldi and his late wife, Carol, when he came out of retirement in 2012 — is offering refrigerated pizzas parbaked in the company’s ancient coal-fired ovens in Dumbo, Brooklyn, and ready to finish
This obituary is part of a series about people who have died in the coronavirus pandemic. Read about others here. Tommaso at first seemed like a classic red-sauce restaurant when it opened in 1971 in South Brooklyn. But it quickly became a
Good morning. How goes it? These are challenging times, of course, made more so by the newness of the year that brings with it hope and optimism but also hard work: your new fitness challenge; your focus on self-care; your home office