Travel is tamped down for the time being, but I’m daydreaming in my kitchen — Spain, and especially Italy, tempt me. So off I go with a raft of unfamiliar recipes to try, thanks to “Friuli Food and Wine: Frasca Cooking from Northern Italy’s Mountains, Vineyards and Seaside.” Frasca cooking? Frasca is a restaurant in…
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Yohei Ishida is not simply packing up his various ramens for pickup and delivery from his restaurant on the Lower East Side. He’s organized them into special kits designed for reheating at home. He offers two varieties, a black truffle shoyu ramen — with a soup base made with locally raised Bo Bo chickens —…
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Kitty Keller, the founder of the importer KL Keller Foodways, has a favorite French maker of pâte de fruits in Provence, François Doucet. Over a dinner at King, she persuaded him to make a paste she had been thinking of for years: quince (like the Spanish membrillo, often served with cheese) seasoned with espelette, a…
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Like cheese makers, those who cultivate oysters along America’s coastlines have also felt the loss of restaurant business during the pandemic. Though it’s long been possible to order fresh oysters, shipped to your door, from some of these oyster farms, there are more to choose from now. (Oysters keep in the refrigerator, unopened, for more…
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For a way to get out of the house, you can now gather friends and family from your quarantine bubble and take a personal wine tour of the North Fork of Long Island or the Hudson Valley led by New York Wine Events. Open to groups of two to 12, the tour hits the road…
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The death of the Broadway actor Nick Cordero from Covid-19 has shaken people far beyond the theater world, in large part because he was just 41 and reportedly had no underlying health conditions. Medical experts said that Mr. Cordero’s death underscored a multitude of unknowns about the coronavirus — including the ways it could imperil…
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The coronavirus can stay aloft for hours in tiny droplets in stagnant air, infecting people as they inhale, mounting scientific evidence suggests. This risk is highest in crowded indoor spaces with poor ventilation, and may help explain super-spreading events reported in meatpacking plants, churches and restaurants. It’s unclear how often the virus is spread via…
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A month ago, the chef Kwame Onwuachi reopened Kith and Kin, the restaurant on the Potomac River in Washington where he established himself as a national talent and a leading voice for Black workers in the culinary profession. Today, he said that he has resigned from the restaurant in order to seek an opportunity to…
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From miniature horses to baby Air Jordans to tiny burritos YouTubers make for their pet hamsters, it is universally known that tiny versions of things are inexplicably cuter than their normal-sized counterparts. (The only exception to this rule is cupcakes, which are not nearly as adorable as full-sized cakes.) Dior took note and delivered its…
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By the end of the year the International Culinary Center, formerly the French Culinary Institute, will close its doors in SoHo and will become part of the Institute of Culinary Education in the Brookfield Place complex in Battery Park City. The two largest private professional cooking schools in New York City have planned to collaborate…
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