Brett Anderson

New Orleans

Food Correspondent at The New York Times

Food writing for The New York Times, formerly The Times-Picayune, still in New Orleans. Harvard Nieman Fellow, dad, other stuff

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Articles

What Is Great Hmong Food? These Twin City Chefs Have the Answer.

2 days ago | nytimes.com | Brett Anderson

Yia Vang spent five years trying to open Vinai, his first full-service Hmong American restaurant. The delays, the chef has come to believe, were for the best. Time brought clarity to his mission.
Shrimp scandal rocks US South

1 week ago | thestar.com.my | Brett Anderson

IMAGINE sitting down for a seafood meal at a coastal American restaurant. You’re on holiday. The decor is nautical – fishnets, framed boats and even a stuffed marlin or two. You order shrimp, assuming it’s from nearby waters.
A Meal Just for the Guys, Except Mom Is Also Invited

1 week ago | virginislandsdailynews.com | Brett Anderson

When I first proposed Guys’ Night to our sons, Oscar and Julius, it wasn’t our first rodeo. We had spent plenty of nights alone together. Formalizing the ritual was my attempt to awaken the sense of opportunity presented by a family meal minus Mom that went beyond the established pillars of pizza and screen time. The boys are enthusiastic, if idiosyncratic, eaters.
They Bet Their Future on Barbecue Dreams. Many Lost Everything.

2 weeks ago | straitstimes.com | Brett Anderson

Dickey’s Barbecue Pit, the world’s largest barbecue chain, has a history of deception and broken promises, according to dozens of its franchise owners. PHOTO: JONATHAN ZIZZO/NYTIMESWendy Williams was building her future. After years of moving around, the US Army veteran and registered nurse had settled in a small town in the Florida Panhandle. Ms Williams had a good job as a sales representative for a medical device company but wanted to be her own boss.
A Weeknight Swordfish Dinner Recipe Perfect for Father's Day

2 weeks ago | nytimes.com | Brett Anderson

For our writer, a weeknight tradition is the perfect way to cook with his sons. When I first proposed Guys' Night to our sons, Oscar and Julius, it wasn't our first rodeo. We had spent plenty of nights alone together. Formalizing the ritual was my attempt to awaken the sense of opportunity presented by a family meal minus Mom that went beyond the established pillars of pizza and screen time. The boys are enthusiastic, if idiosyncratic, eaters.
Dickey's Franchise Owners Detail Barbecue Chain's History of Broken Promises

3 weeks ago | nytimes.com | Brett Anderson

Dickey's, the world's largest barbecue chain, has a history of deception and broken promises, according to dozens of its franchise owners. Dickey's Barbecue Pit was opened in Dallas in 1941 by a World War I veteran. The family-owned restaurant grew into the world's biggest barbecue chain in the 2010s. Credit... Jonathan Zizzo for The New York Times Wendy Williams was manifesting her future.
Investigating Shrimp Fraud Is an Urgent Matter on the Gulf Coast

1 month ago | nytimes.com | Brett Anderson

With a flood of imported seafood driving the U.S. shrimp industry to the edge of ruin, a consulting company out of Houston is testing truth in menu labeling. Shrimp on display at Porgy's, a seafood market and restaurant in New Orleans specializing in Gulf seafood. Local seafood, and especially shrimp, can be frustratingly difficult to find in the U.S., even on the coasts. Credit... Bryan Tarnowski for The New York Times Imagine sitting down for a meal at a restaurant with a view of the ocean.
New Orleans Is an Oyster Town Like No Other

Feb 4, 2025 | ourcommunitynow.com | Brett Anderson

Share For oyster lovers, there is nothing like New Orleans.The stylistic variety of raw oyster bars across the metro area is wide and under heralded.
As Trump's Immigration Crackdown Looms, Restaurants' Undocumented Workers Fear the Worst

Jan 25, 2025 | nytimes.com | Brett Anderson |Tejal Rao |Korsha Wilson

As the Trump administration rolls out its changes to the immigration system, fear is surging in the food-service industry as it braces itself for a promised crackdown on unauthorized workers. Immigrant labor, both authorized and unauthorized, is integral to the staffing and running of restaurants in the United States. In a 2024 data brief, the National Restaurant Association reported that 21 percent of restaurant workers in the United States were immigrants.
In Parched Arizona, the Produce Gardens Bloom

Dec 1, 2024 | myheraldreview.com | Brett Anderson

Kim Elle had never grown anything more complicated than houseplants when she and her husband moved from Georgia to suburban Phoenix in 2021. Faced with a sizable yard in a well-groomed subdivision, she turned to gardening. But Elle, a retired Air Force intelligence officer, was motivated by more than the pandemic-induced boredom that drove many homebound Americans to take up gardening.

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