Shag cakes, ruffle layers, string-art lattice work — these aren’t couture trends, they’re (almost) too-beautiful-to-eat cakes and pies that you can find on Instagram. Designing #baking art looks difficult, but bakers we talked to said their designs don’t require fancy equipment. To find out what other tools Instagram bakers use to achieve flawless edges, vibrant…
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A flaky, beautifully burnished four-cheese focaccia is the draw at Angelina, a new bakery in Hell’s Kitchen. It is an exceptional treat, and even better when warmed and devoured on the spot. Take several portions of it home ($4.75 a piece) to cut into two-inch squares to serve, also heated, as cocktail snacks. Antonio Park…
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Jim Beam, the venerable bourbon maker, and Suntory, a Japanese leader in whiskey, both part of Beam Suntory, a spirits umbrella formed in 2014, have introduced their first jointly made bourbon. Kentucky bourbon distilled by Fred Noe, a seventh-generation master distiller at Jim Beam, includes some bourbon aged in wine and sherry casks, a technique…
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Call it babysitting, if you will, but while adults enjoy brunch-time plates of mortadella and tortellini at Nonna Beppa, the children are kept busy making fresh pasta, maybe ravioli or tagliatelle. The restaurant, which celebrates the food of Emilia-Romagna, welcomes children 6 and older to free classes at its pasta-making station, while their adult monitors…
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Ham time is coming. If your Easter tradition includes rosy, country-style smoked pork or translucent slices of cured prosciutto-style ham, you have many choices this season. Heritage Foods — the company at the forefront of the nonindustrial meat movement — is selling domestic hams from seven producers. The heritage hams, all from family farms and…
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When it comes to interpreting continental food at his new TAK Room in Hudson Yards and the Surf Club Restaurant in Miami Beach, Thomas Keller has gone well beyond Wellington, Thermidor and Rockefeller to sweat the small stuff. Fancy butter curls, once commonplace and presented in restaurants over little ice cubes in a glass dish,…
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In June 2017 Kimberlee Moran, a forensic scientist at Rutgers University-Camden, stood in a pit at a construction site in downtown Philadelphia, just across from the Betsy Ross House. The walls of the pit were shored up by diagonal pillars of dirt. They bristled with coffin wood — and human bones. But what she couldn’t…
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Pot brownies and other cannabis “edibles” like gummy bears that are sold online and where marijuana is legal may seem like harmless fun, but new research indicates that edibles may be more potent and potentially more dangerous than pot that is smoked or vaped. The new study analyzed thousands of cannabis-triggered emergency room visits in…
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“Some people have hives for entertainers. I have hives for food,” Damon Young, the editor in chief of the pop culture criticism website Very Smart Brothas, said during a recent interview. He listed the hives he belongs to: Bacon hive. Pancake hive. Brussels sprouts hive. Crab cake hive. This sort of associative humor is typical…
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