Sumi Ali can recall the exact sip that launched his passion for high-quality coffee. Standing in a Chicago-area coffee shop where he had just landed a job, the newly minted teenage barista noticed “an immediate, detectable difference” from any coffee he had previously tasted.
Until she graduated from college, Jocelyn Havel expected that she would eventually become a doctor. Then she considered studying to be a chemist, as her family was full of scientists. She certainly never dreamed of making beer for a living.
Avocados mottled with brown scars. Lopsided bell peppers that topple over instead of standing up. Carrots that grew not in one neat line, but in two gnarly columns. All of this produce is perfectly edible. It just doesn’t meet the beauty standards demanded by most American grocery stores, and it could have been left to […]
Junghyun Park dreamed of being the head chef of a prestigious New York City restaurant, and thought he knew the path to get there. He left his native Seoul to chop and stir his way through white-tablecloth restaurants in Europe and Australia, toiling long hours alongside line cooks with the same ambitions.
We’ve all heard that eating more plants helps protect the planet and our health, that it will give us more energy and help ward off obesity and disease. The reality can be a little trickier, especially when you’re accustomed to a diet heavy in meat and cheese. Or when you’re pressed for time and starving.
Making cultured butter at home is a three-ingredient party trick.
Conventional wisdom may tell you to soften butter before whipping up a batch of cookies, but a new wave of bakers are making an argument for tossing the butter straight from the fridge into the mixing bowl.
Drop everything, head to Wayne’s new Italian spot, Viaggio, and order the chicken. Yes, the chicken. Yes, this is a rare and ringing endorsement of what is the most notoriously boring dish in most restaurants. And no, it’s not Parmigiana or Francese. Those Italian-American favorites happen to be banned from the premises of Viaggio, a […]
I stood, horrified, in a tiny Bergenfield shack watching Robert Cho commit unspeakable crimes against two sacred foods: smoked barbecue and Korean fare. He picked up a huge brisket, blackened from half a day in a smoker, and hacked it to pieces. He carefully sawed a glazed doughnut in half and piled on the meat. […]