How Do You Write an Anthony Bourdain Book Without Anthony Bourdain?
After the author and TV personality’s death, his longtime assistant was left to finish his last book, a world travel guide.
By SEBASTIAN MODAK
All Day, a Miami coffee shop and restaurant, has struggled to find workers, including baristas. The business closed for all of February because of staffing shortages.
As Diners Return, Restaurants Face a New Hurdle: Finding Workers
“I normally require three years’ experience, minimum, like zero exceptions,” Ms. Ramos said. “Now I’m like, ‘You’ve been here a couple times? I’ll train you.’”
By Brett Anderson
Masks Off, Mahi Mahi On. Restaurant Workers Are in a Race for Vaccines
As states open vaccines and restaurants to all, wait staff and food service workers are often left behind. Some chefs have even opened pop-up spots to get their employees shots more quickly.
By JENNIFER STEINHAUER
CRITIC’S NOTEBOOK
What Is Hospitality? The Current Answer Doesn’t Work.
The host-guest relationship puts all the onus on the server, particularly during the pandemic, and points to the dysfunction at the heart of the business.
A server taking a moment away from his tables in Rome, in 2008.
By Tejal Rao
A Chef’s Quest to Preserve Cambodia’s Lost Flavors
Part historical record, part how-to for cooks, “Nhum,” a cookbook from the chef Rotanak Ros and Nataly Lee, pieces together recipes from a time before the country’s genocide.
Baked chicken with young jackfruit, a fragrant, family-style dinner that mostly comes together in one pot, is a special dish usually reserved for guests.
By AMELIA NIERENBERG
Sugared and Spiced, This Creamy Porridge Comforts
A drizzle of tamarind purée lends a touch of acid to the creamy spiced porridge.
By Yewande Komolafe
A GOOD APPETITE
One Pan, 30 Minutes and a Superior Spring Salmon
Spiced salmon with sugar snap peas and red onion.
By Melissa Clark
EAT
A Classic Venetian Dish That Doesn’t Need Improvement
With some trepidation, Gabrielle Hamilton puts her own spin on risi e bisi — rice and peas.
Venetian rice and peas, with zucchini and Parmigiano-Reggiano-rind broth.
By GABRIELLE HAMILTON
FRONT BURNER
Paneer for Every Occasion
A line of three cheeses from Sach Foods shows paneer’s versatility.
Sach Foods Organic Paneer, $7.99 for six ounces, sachfoods.com.
By FLORENCE FABRICANT
FRONT BURNER
Red Sauces With the Carbone Touch
Major Food Group is selling marinara, tomato-basil and arrabbiata that are good on their own with pasta, or doctored up to taste.
Carbone sauces, $39.96 for four 24-ounce jars, carbonefinefood.com.
By FLORENCE FABRICANT
FRONT BURNER
New Porcelain Designed With the Chef in Mind
Nancy Silverton helped design the new French bakeware line from Made In.
Made In Porcelain bakeware, $189 for a set of three; $269 for the set with the limited-edtion floral design; individual pieces, $69 to $109; madeincookware.com.
By FLORENCE FABRICANT
From Gerardo Gonzalez, A Chilled Hibiscus Soup
The vegan, floral dish was among those that the chef, who’s been tinkering with the recipe for years, made for his quarantine pod.
Gonzalez tops the chilled soup with a dollop of cashew crema and heaps of dill.
By MARIAN BULL
Salmon Sushi Myths
Rangpur Lime
Bangkok Indian Food
Southern Thailand Giant Shrimp
Sweet Pasta and Pasta with Beans
Feeding a Roman Legion | Posca & Laridum
THE POUR
A Starter Kit for Aspiring Wine Lovers
By Eric Asimov
FRONT BURNER
Mezcal’s the Thing in a New Cocktail Book
Robert Simonson offers up scores of recipes for the Mexican spirit, and its cousin, tequila, in his latest book.
“Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave” by Robert Simonson (Ten Speed Press, $18.99).
By FLORENCE FABRICANT
FRONT BURNER
The Symposium’s Saucy History
A Zoom lecture explores how ancient Greeks used alcohol to fuel their discussions, and how that culture informed their drinking vessels.
“A Toast to Ancient Greek Wine Drinking,” 1 p.m., about 45 minutes long, April 15, free, archaeological.org/archaeology-abridged-webinars.
By FLORENCE FABRICANT
FRONT BURNER
Make Sake Cocktails This Sakura Season
The Japan Society will host a virtual cocktail-making class in honor of the cherry blossoms.
Sake Cocktails: Sakura Celebration, April 22 at 6:30 p.m. Eastern, $20 for members, those over 65, and students; $25 for others; japansociety.org.
By FLORENCE FABRICANT