A Spice Company Spent $92,000 on Pro-Impeachment Facebook Ads in a Week
A Wisconsin-based purveyor of pepper, paprika and poppy seeds spent more on impeachment-related Facebook ads than any entity besides President Trump.
An employee at a Penzeys Spices store in St. Paul, Minn. “I think the luxury of not being on a side is something of the past,” the company’s owner said.
By Jacey Fortin
At the New Orleans Airport, a Taste of Leah Chase’s Food and Art
The family of the famed Creole chef is collaborating on a restaurant in her memory, to open soon in the new terminal.
By Kim Severson
TRENDING
Reinventing Afternoon Tea, With Deliciousness and Delight
Upscale hotels around the world have started to “blow the dust off their afternoon tea tradition.”
By Sarah Firshein
TRILOBITES
This Fungus Mutates. That’s Good News if You Like Cheese.
American scientists set out to simulate a fungus’s evolution into the edible mold that makes French cheeses like Camembert.
By Emma Goldberg
TRILOBITES
What Was Kept in This Stone Age Meat Locker? Bone Marrow
In an Israeli cave, paleoarchaeologists unearthed what may be the earliest example of humans storing food for later consumption.
By Nicholas St. Fleur
Hey, Look! Nonna and Her Pasta Are on YouTube
A filmmaker is trying to preserve the art of handmade pasta by turning Italy’s Pasta Grannies into video stars.
The Pasta Grannies creator, Vicky Bennison, and the videographer, Andrea Savorani Neri, recording a pasta lesson in Rosa Turri’s kitchen in Faenza, Italy.
By Kim Severson
The New Makers of Plant-Based Meat? Big Meat Companies
Tyson, Smithfield, Perdue and Hormel have all rolled out meat alternatives, filling supermarket shelves with an array of plant-based burgers, meatballs and chicken nuggets.
By David Yaffe-Bellany
For Sondheim, Raúl Esparza Protects His Voice. For ‘Seared,’ His Fingers.
The actor, best known for “Company” and “Law & Order,” cooks, chops and sautés onstage as a finicky chef in Theresa Rebeck’s play.
By Amelia Nierenberg
Your New Monday Dinner
Yewande Komolafe has an amazing new recipe for baked tofu with peanut sauce and coconut-lime rice that may just earn a place on your weekly rotation.
By Sam Sifton
The Creamiest Chickpea Pasta
Hearty and so satisfying, Alexa Weibel’s creamy chickpea pasta with spinach and rosemary is the perfect cool-weather pasta.
By Emily Weinstein
What Are We Supposed to Think About Shrimp?
Americans eat more shrimp than ever before. But a cloud hangs over much of the global industry that produces it, with questions about labor practices and sustainability.
Very messy, very spicy peel-and-eat shrimp get dunked in melted lemon butter and chile-seasoned shrimp broth.
“But with new technology, this may be changing. Businesses like the
Tru Shrimp Company in Balaton, Minn, are working on improving land-based water recirculating systems to raise shrimp more sustainably in tanks, without using antibiotics, and without the carbon footprint of shipping frozen, perishable shrimp from Asia and South America.”
By MELISSA CLARK
Shrimp and Chemicals: What You Need to Know
What exactly is added to shrimp, and how can you avoid it at the store?
By Melissa Clark
How to Make the Cardamom Bun That Took New York
Fabrique’s version of the Swedish bun is tender, buttery and brimming with woodsy spice.
Fabrique’s kardemummabulle, or — a little less fun to say in English — cardamom bun.
By Charlotte Druckman
Fondue Flavor, but Make It Pie
Yotam Ottolenghi’s love of wine and cheese leads to a pie inspired by fondue parties from long ago.
Yotam Ottolenghi’s butternut squash and fondue pie with pickled red chiles.
By YOTAM OTTOLENGHI
EAT
This Knockout Spicy Sauce From Yemen Will Improve Almost Any Dish
Looking to punch up your eggs? Or add some zing to your salad? Just give it a little zhug.
By Gabrielle Hamilton
FRONT BURNER
Cook Dinner Like a Warrior
These new oven mitts from the Metropolitan Museum of Art look like the armor of a 16th-century duke.
By Florence Fabricant
THE POUR
How Will Climate Change Alter Agriculture? Winemakers Are Finding Out
The accelerating effects of climate change have forced the wine industry to take decisive steps to counter or adapt to the shifts.
By ERIC ASIMOV
Bruce LeFavour, ‘a Good Cook,’ Dies at 84
As a restaurateur, he was in the vanguard of moving from rich French fare to more fish and seasonal, locally sourced fresh produce.
Bruce LeFavour at his restaurant Rose et LeFavour in California’s Napa Valley in 1986. Despite rave reviews, he kept his restaurants only as long as they held his interest.
By Katharine Q. Seelye