I hadn’t bathed in days. I’d finally managed to squeeze in a little exercise — between trips to the grocery store and the pharmacy and to buy dog food, and a return to the pharmacy for the prescription I had to call the doctor to remind him to refill — but not a shower. My …
Judith Jones, the legendary Knopf editor who died in 2017, is considered by many to be one of the forebears of modern American food culture. After publishing Julia Child’s “Mastering the Art of French Cooking” in 1961, she spent the next 50-plus years nurturing the likes of Marcella Hazan, Irene Kuo, James Beard, Claudia Roden, …
Findlay Market, in Cincinnati’s Over-the-Rhine neighborhood, is the longest-operating public market in the state of Ohio, and one of the oldest in the nation. The market has gone through moments of both prominence and near-demise since it began operation in 1855, but today, its main market hall — as well as the storefronts immediately bordering it, …
It’s been a couple years now since at-home sous-vide has come into vogue. And for good reason: Who doesn’t want perfectly cooked food that you needn’t watch over every moment? You too can now emulate your favorite restaurant chef! But as soon as the news of those “affordable” circulators and, more recently, sous-vide sticks hit …
Eating out with young kids anywhere is no cakewalk, but in New York City, the challenges are all their own. Sure, as a grown-up who likes to eat, New York City may be your oyster, but as a parent, it can seem like one big booby trap: cramped spaces, restaurants that don’t take reservations (leaving …
GALESBURG, Ill. — It was a mild July afternoon, and Ruth Lewis Smith was stuffing deviled eggs at the kitchen counter. She wore a red and white polka-dot apron, and her hair set in curlers under a scarf fashioned from pantyhose. A trio of women stood around her, assisting. “Tomorrow we’ll be dressed!” she remarked …
Capital D-Dinner Parties, the sort where a group of the host’s friends or colleagues sit around a prettily laid table and are expected to sustain interesting conversation across the span of several courses, always feel to me like an awkward first date that just won’t end. It took upheaval for me to reconsider my approach.
For almost as long as America has existed, cookbook authors have been using food to capture its identity.
Few people get to meet their heroes, but I was lucky enough to know mine.
