September 2018

Front Burner: Egg Pastas With More Oomph

Advertisement Front Burner Al Dente Pasta has added spinach and turmeric flavors in fun shapes to its lineup. Image CreditCreditSonny Figueroa/The New York Times Sept. 17, 2018 Though Al Dente Pasta is factory-made, it delivers the characteristics of fresh homemade egg pasta. That’s because the founder, Monique Deschaine, trained with Marcella Hazan, and Ms. Deschaine’s…

Front Burner: Master the Art of Shucking Oysters

Advertisement Front Burner At Greenpoint Fish & Lobster Company in Long Island City, Queens, wannabe shuckers can learn from the professionals. Image CreditCreditStephen Speranza for The New York Times Sept. 17, 2018 Properly opening oysters takes skill. Learn the technique, safely practice it and slurp the results at Greenpoint Fish & Lobster Company’s location in…

Front Burner: A Bit of Brooklyn History in Your Pocket

Advertisement Front Burner A new guidebook to the borough’s mom-and-pop food businesses is a trip down memory lane. Image CreditCreditSonny Figueroa/The New York Times Sept. 17, 2018 “Brooklyn Mom & Pop,” a smart little guide to Brooklyn, is a trip down memory lane, though the 99 throwbacks, all in business at least 30 years, are…

Front Burner: Miss Hatch Chile Season? You Have a Second Chance

Advertisement Front Burner Kalustyan’s in Murray Hill will roast fresh chiles and sell them by the pound for one day only. Image CreditCreditSasha Maslov for The New York Times Sept. 17, 2018 Fresh seasonal green chiles from Hatch, N.M., are now available at Kalustyan’s market. On Saturday afternoon, the shop will be roasting chiles for…

Front Burner: Tequila Picks Up Mezcal’s Smoky Habit

Advertisement Front Burner A new Patrón tequila uses older, traditional methods to imbue the spirit with a distinctive smokiness. Image CreditCreditSonny Figueroa/The New York Times Sept. 17, 2018 Mezcal appears to be teaching tequila a thing or two. For years, especially at the higher end, tequilas were becoming so refined that the spirit’s typical vegetal…

An Avalanche of Japanese Shave Ice

Before Norie Uematsu became a pastry chef, she waited all year for shave-ice season at home in Japan. Now, she decides when that season begins and ends. At Cha-an Teahouse, in the East Village of New York, Ms. Uematsu serves refreshing bowls of kakigori — the Japanese shave ice — as soon as the subway…