By Kevin Hardy, Stateline.org NEW ORLEANS — This isn’t just any old list. With tables spread across several distinct dining rooms at the storied Commander’s Palace restaurant, managers must calculate precise labor needs and open up the reservation list for just the right number of rooms at the right time for each dinner service. “If…
By MICHELLE GUMEDE JOHANNESBURG (AP) — After pouring brown, gritty liquid from a huge silver tank into a flute-like container known as a refractometer, South African beer brewing master Apiwe Nxusani-Mawela gives an expert nod of approval and passes it around to her students, who yell their observations with glee. “When you are brewing you…
In her 2023 cookbook “Seed to Plate, Soil to Sky,” New Mexico-based chef and historian Lois Ellen Frank said the present era of Indigenous cuisine revolves around modern chefs understanding the ingredients and the farming practices of their ancestors. “It’s now up to each Native American community and each Native American chef to decide what…
As if ice cream could get any better, the addition of fresh, ripe cherries and chewy, gooey almond paste turns a summer classic into a gourmet delight. The cherries are simply coarsely mashed, rather than cooked first like most cherry ice creams, preserving their fresh tartness that complements the nutty sweetness of the almond paste…
I’d never considered the pairing as one of the best on the planet. But when my grandson Jacob was 5, he offered his opinion in a confident tone. He looked me in the eye and proclaimed that peanut butter and chocolate are the best combination of flavors. Some might argue, offering up different sets of…
Do you love pizza so much you are willing to hop aboard the next flight and travel across the country for a transformational slice? Well, hold on a second: Maybe you don’t have to spend those airline points just yet. Some of the most destination-worthy pizza joints might be in your state, according to a…
A couple of years ago I bought a fancy cherry pitter at Sur La Table. For decades I’d been using the two I’d inherited from my mother. I loved those one-at-a-time pitters, but they disappeared. Most likely I left them behind at a cooking class. The new pitter works on 6 cherries at a time,…
By CHRISTOPHER KIMBALL On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. The bay infuses the meat with its unique menthol notes while also releasing a heady aroma. Related Articles Panzanella a fresh, tasty answer…
I’d never considered the pairing as one of the best on the planet. But when my grandson Jacob was 5, he looked me in the eye and proclaimed that peanut butter and chocolate are the best combination of flavors. Some might argue, offering up different sets of two ingredients that work together harmoniously. My father…
By KATIE WORKMAN NEW YORK (AP) — If you have a cocktail scene in your neck of the woods (and it’s safe to say that I do in NYC), you might have noticed the words “pickle juice” appearing more often on drink menus. Related Articles Panzanella a fresh, tasty answer to stale bread Chocolate and…
