Food

The artists in Anthony Meier’s group show, “Consider the Oyster,” are united, not by their relationship to mollusks, but by a more ephemeral relationship to M.F.K. Fisher’s short book of the same name.  Throughout the work, published in...

Both the use and the mystique of spices goes back centuries. Ancient Egyptians used spices such as coriander, cumin, myrrh, frankincense, cinnamon and ginger in cooking—and also mummification.  The ancient Chinese developed the classic “five-spice blend” of cinnamon,...

Embroidery on Paul Einbund’s baseball cap reads “chartreuse” in yellowy-green letters. It serves a dual purpose, announcing his profession as a sommelier and his upcoming travel itinerary. The restaurateur behind The Morris in San Francisco is about...

When the dishes arrive at the table, Sun Moon Studio’s dining room undergoes a subtle transformation. On the bottom floor of a newer build in West Oakland, the restaurant is a small rectangular room. The cold concrete...

A conversation with Marie Brennan about fungi on a blustery day in late March is swift, targeted and overwhelmingly shroomy. That’s shroomy in the best sense of the word, referring to the mushrooms, wild foraging and plant-based...

“If I were to write a cookbook, it would have the simple stuff that was made at home,” says Amod Chopra, second-generation owner of Viks Chaat. “Lentils, rice, a few vegetables—an art that is probably being lost.” Viks,...

In 2016, Zaytoon Restaurant opened to expand people's conception of what Middle Eastern dining can be. In the decades since, the tastefully decorated Albany mainstay has achieved much more than just delicious plates. It is a display...