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Is Rabbit the New Ethical Meat?
On a misty, curving road in Basque Country, beside which saturnine sheep nose into tall wet grass, stands Mugaritz, one of the world’s best and most compelling restaurants, an eggshell-white building...
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The Art of Mille-Feuille Pastry: Making One of the World’s Most Decadent...
On the eve of holiday season, Tamar Adler—a lifelong dessert abstainer—takes a crash course in classical pastry. Can she conquer the fiendishly difficult mille-feuille? It began in late summer, with a...
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Can You Serve Canned Food at a Dinner Party? (Yes, You Can!)
As buzz builds around the finest preserved food, Tamar Adler sets herself a challenge: throw a dinner party for twelve where cooking means popping lids and pulling tabs. “Yes, yes, yes! I love cans....
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Superstar Chef Enrique Olvera Will Change the Way You Think About Mexican Food
“Meet one of the best chefs in the world, and the person who least wants me to call him that.” The praise is from the Basque chef Andoni Luis Aduriz, with whom I am drinking espresso in Mexico City on...
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How the Sausage Is Made: A Look Inside the World of Bespoke Hot Dogs
When Tamar Adler decided to hand-make hot dogs for a summer wedding party, she had no idea what she was getting herself into. Jesse had dark pink cheeks and on cold days wore a brown skullcap. He...
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Are Vegetables the New Meat? One Writer Assesses the Chef-Driven,...
“A vegetable garden in the beginning looks so promising,” wrote Gertrude Stein, “and then after all little by little it grows nothing but vegetables, nothing, nothing but vegetables.” Sigh. This was...
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Are You Addicted to Your Workout? Navigating the Fine Line Between Exercise...
A compulsion to exercise can sometimes do more harm than good. How fit is too fit? asks Tamar Adler. For as long as I can remember, my mother was a casual runner. I could often be found on autumn and...
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Why Cuba Is Becoming a Serious Culinary Destination
Is our island neighbor to the south becoming a culinary destination? As diplomatic relations thaw, Tamar Adler flies to Havana to find out. Waiting for my 2:30 p.m. charter flight from JFK to...
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Are Cook-Your-Own Meal Kits All They’re Cracked Up to Be?
With meal kits taking off, the food industry is finally joining the digital revolution. Tamar Adler starts cooking inside the box. My introduction to meal kits came via duck with chimichurri. It was...
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Should We Really Be Eating Shrimp?
A simple dinner-party question—should one eat shrimp?—sets Tamar Adler off on an ethical and gastronomic journey. “Should I eat shrimp?” I was being asked a serious question—as one sometimes is, even...
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Urban Agriculture and the New Meaning of “Eating Local”
A bumper crop of city farms, rooftop gardens, and futuristic urban greenhouses here and abroad is changing what it means to eat local. “That’s our mockingbird,” says willowy Annie Novak, immaculate...
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