Front Burner: A Celebration of Fats

For the dead of winter, “The Fat Kitchen” could not be more timely. It’s a guide to preparing and using animal fats, indulgently or sparingly, in all sorts of delectable ways. Not just any animal fats, though. The author, a food writer who lives in Vermont, insists on fats from pasture-raised creatures, preferably rendered at…

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How to Eat in 2019

I had always maintained that I’d be the kind of person who makes time for cooking, regardless of how busy I became. It is, after all, my job, my hobby, my creative outlet and how I connect with people. Fast forward to 2018, and it became painfully clear that while that was a nice thought…

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Off the Menu: Seafood With Korean Touches Comes to Park Slope, Brooklyn

Headliner Haenyeo The turnaround was barely a month: By the time Jenny Kwak knew she wouldn’t renew the lease on Do Hwa, her 20-year-old Korean restaurant in the West Village, she and her husband, Terrence Segura, already had a new place in Park Slope, Brooklyn, in the works. The restaurant, named for the intrepid women…

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Front Burner: Aged Rye Whiskey From Utah Ski Country

You might groan at the name, A Midwinter Night’s Dram, but pour some anyway. This rye whiskey is strong and spicy on the palate, with aromas of cinnamon, cloves, honey and vanilla. It’s made by High West, a distillery in Utah’s Park City ski country. To produce it, the company ages its blended Rendezvous Rye…

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Front Burner: Southeast Asian Drinks, on the Go

Vietnamese coffee is one exception to my usual practice of not sweetening my coffee (the other is Turkish or Greek). In Vietnam, the typically dark pour-over brew is mellowed with sweetened condensed milk. Now Copper Cow Coffee — a California company started by Debbie Wei Mullin, who went back to Saigon, her mother’s hometown, to…

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Front Burner: Bad Weather Leads to a New Olive Oil

Extreme weather conditions led the California Olive Ranch in Chico, Calif., to take the unusual step of making a line of California extra-virgin olive oils blended with oils from other countries. The Destination Series — Everyday, Mild & Buttery and Rich & Robust — was created to convey the same flavor profiles as the company’s…

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Why Do You Love a L.O.L. Surprise?

According to our e-commerce and big-box retail overlords, the hottest toy this holiday season was the L.O.L. Surprise! Bigger Surprise. It didn’t reach fist-fighting-in-store-aisles levels of frenzy; it’s no Tickle Me Elmo, and it’s not 1996. But, according to NPD Group, a market research firm, L.O.L. Surprise! was the best-selling toy brand of the year…

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