Tag: New York Times

Your Kitchen Spices Can Often Harbor Salmonella

Your Kitchen Spices Can Often Harbor Salmonella

| August 29, 2013 | 0 Comments

Spices may add more than flavor to your food: Some harbor dangerous bacteria. Contamination has caused big outbreaks in the United States, and the FDA is looking into how to reduce the risk.

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What Do We Lose, And Gain, When Reducing A Life To A Recipe?

What Do We Lose, And Gain, When Reducing A Life To A Recipe?

| April 4, 2013 | 0 Comments

It’s easy to see why a rocket scientist’s obituary that led with a mention of her culinary prowess set off accusations of sexism. But food is undeniably a powerful marker of identity, as much or more of a statement of who we are as what we do for a living.

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Interview with Amanda Hesser, The Essential New York Times Cookbook

Interview with Amanda Hesser, The Essential New York Times Cookbook

| November 7, 2010 | 1 Comment

Amanda Hesser talks with Stephanie Rosenbaum about her brand-new magnum opus, The Essential New York Times Cookbook: Classic Recipes for a New Century, spanning 150 years, 932 pages, and a lot of recipes for meatloaf, chicken, and cheesecake.

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KQED’s Forum: Mark Bittman

KQED’s Forum: Mark Bittman

| October 29, 2010 | 0 Comments

In his new book “The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,” New York Times food writer Mark Bittman urges Americans toward a more plant-based diet. Listen to Mark Bittman in conversation with Michael Krasny.

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Service Rules

Service Rules

| January 5, 2010 | 2 Comments

In late October, as part of his start-up chronicle for the New York Times’s You’re The Boss blog, Bruce Buschel posted what he called “a modest list of dos and don’ts” for servers at the Bridgehampton, N.Y. seafood restaurant he’s opening on April Fool’s Day. He included the above nuggets, along with 96 others. Far from “modest,” the list, laid out in two parts, touched off frantic comment-slinging in New York Times-land.

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