Vision Quest

Early one summer morning, I was awakened by a hammering on the inside of my skull. It felt as if a prisoner were trying to Shawshank it out through my left eye socket. When I sat up in bed to reach for the Advil on my nightstand, I became panic-stricken. Both eyes were open, but…

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This Dinner Helper Has a Pedigree

Heritage Foods has come up with an easy, high-quality item for dinner: breaded pork cutlets (scaloppine), ready to sizzle in a pan and serve. (They come frozen but defrost in no time.) The results are tasty, quite tender and could be finished with a tangle of arugula salad, used Parm-style or topped with sautéed peppers…

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Own a Piece of Katz’s Deli

From time to time, the wooden countertops at Katz’s Delicatessen on the Lower East Side require replacing. The owners have now hit upon a way to recycle the used ones. They’re chopping them up and selling them, stamped with the Katz’s logo, as carving and serving boards for the home. Each one is 14 inches…

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An Amaro From a Spice Master

Those who have yet to embrace amari — the hyper-trendy bitter aperitifs originally from Italy but now concocted far and wide — might consider starting with the new one from La Boîte, the New York spice specialists, made by Cardinal Spirits of Bloomington, Ind. Lior Lev Sercarz, the owner of La Boîte, developed this amaro…

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The Beatrice Inn Gets a Cookbook

The Beatrice Inn in the West Village has been on New York’s dining map since the 1920s, when it started as a speakeasy. Angie Mar, its chef, butcher and now an owner, tells its story in a new cookbook, which features a seasonal roster of meaty recipes to tempt big appetites and cooks who might…

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The Hot Topic Is the Future of Food

Do you have 2020 vision when it comes to what you’ll be eating and drinking next year? Les Dames d’Escoffier New York, a women’s culinary organization, plans to help, with a panel discussion next week. Among the eight experts will be Justin Chapple, a culinary director at large for Food & Wine magazine; Jake Cohen…

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Highlights From The New York Times Food Festival


Angela Dimayuga’s 10 Essential Filipino Recipes

When I was growing up in Northern California — where Filipino migrant farm workers started settling in the 1920s, and which today is home to one of the country’s largest populations of Filipino-Americans — the scent of rice, still steamy and warm in the rice cooker, was the steady backdrop to my days. It was…

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Do You Really Need a Straw With That?

“It was never just about the straw,” said Christine Figgener, 35, who was calling from Texas A&M University, where she is finishing a Ph.D. in marine biology. Her voice got stronger the more she ranted. “The straw was supposed to be a symbol, a poster child. It’s a low-hanging fruit.” Ms. Figgener studies marine turtles,…

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