Flower pots, they are not. But Stephen Procter’s large stoneware garden vessels, some as tall as five feet and incorporating 250 pounds of clay, are nevertheless functional pottery — even without the soil and the plants. In the clay world, he said, there’s always talk about functional versus nonfunctional pottery, attempting to draw a line…
World Central Kitchen’s rise as one of the world’s most agile and far-flung emergency feeding operations has been fueled by two powerful forces: chefs who know how to organize kitchens quickly in the most extreme circumstances, and the undeniable charisma of the chef José Andrés, a wealthy, well-connected restaurateur driven to feed people in disaster…
“Do you trust me?” the chef asked. It was late, going on 10 p.m. The kitchen of Shaw-naé’s House, a six-table restaurant on Staten Island, had been slammed all night and was running low on a few things. Actually, a lot of things, including almost everything I’d just tried to order. But then Shaw-naé Dixon,…
The near lifelong friends Alexa Brazilian, Aaron Dickson Millhiser and Courtney Broadwater met in the late 1980s as children on Nantucket in Massachusetts, where their families would spend time each summer. They’d ride their bikes together and pass the days at Siasconset Beach, at the far eastern end of the island. In the years since,…
Opening Lola’s The chef Suzanne Cupps is honoring her lola (grandmother in Filipino) Annunciasion Rocamora Paraiso with this new restaurant that pays tribute to her courage during World War II. The menu reflects Ms. Cupp’s experiences growing up in Aiken, S.C., and working in New York with the chefs Anita Lo and Michael Anthony. Expect…
Hi! It’s Genevieve, filling in for Emily Weinstein this spring break week. This change in seasons means a mix of warming meals and lighter, fresher ones. It also inspires me to start spring cleaning. When I’m in spring cleaning mode, I like to get my kitchen in order by finishing off as many condiments as…
No sooner had British Airways Flight 9240 roared into the air over Heathrow Airport than the cabin air was pierced by a sharp, scary noise, like an alarm or a siren. The power surged and then seemed to falter, and the plane became worryingly quiet. (Too quiet?) What was it? Images of catastrophic scenarios —…
Michele Heisler, 61, is an avid swimmer, putting in 45 minutes three times a week in a local 25-yard-long pool. But swimming while traveling can be challenging. “Most hotel pools are too tiny or too crowded,” she said. Then, while planning a trip to Chicago, Ms. Heisler, from Ann Arbor, Mich., came across a photo…
Growing up in the Netherlands, Henriette van Praag had always been active, playing sports and riding her bike to school every day. Then, in the late-1990s, while working as a staff scientist at the Salk Institute for Biological Studies in San Diego, she discovered that exercise can spur the growth of new brain cells in…
Q: I’ve heard that it’s best for my health to eat a salad before dinner. But if I’m eating vegetables regardless, does the order really matter? It’s a popular internet health hack: Eat foods in the “right” order — vegetables first, proteins and fats second, carbohydrates last — and you’ll significantly reduce your resulting spike…
