At the charming West Village teahouse Té Company — which the Portuguese chef Frederico Ribeiro runs with his wife, Elena Liao — you’ll find Taiwanese pineapple linzer cookies. They’re similar to linzer cookies, but they’re Mr. Ribeiro’s take on the Taiwanese pineapple cake that is presented for good luck (originally for engagements and newlyweds, but…
Michael Laiskonis, the former executive pastry chef at Le Bernardin, is now the creative director of the Institute of Culinary Education, but he says he missed turning out high-end restaurant-style desserts. So starting Sunday, he will run an evening dessert bar in an Upper West Side pastry shop, Récolte. It will be open Wednesdays through…
Watch a chef deftly toss a portion of potatoes or spaghetti with sauce, and chances are the pan the professional uses is a simple carbon-steel skillet. It’s the workhorse of a restaurant kitchen. Made In, a company that sells cooking utensils directly to consumers, has just introduced such a pan, in an all-purpose 10-inch size.…
Bladder problems can cause pain in the middle of the lower abdomen, including while urinating. There are several different causes of bladder pain, including infections and inflammatory disorders. The bladder sits in the center of the pelvis. If a person feels pain in the lower right or left abdomen, it is less likely to relate…
White sneakers are fickle shoes that need to be replaced more often than your other kicks. We’re constantly on the hunt for new options that go with everything, plus, we always welcome the excuse to buy a new pair of shoes. White sneaks also say a lot about the wearer. From reliable basics to the…
Headliner Il Divo The chef Massimo Sola has been involved in several New York kitchens, including Sola Pasta Bar in SoHo. The latest is in an intimate Italian restaurant owned by Antonio Sinesi and Claudio Della Monica. Mr. Sola and the chef Matteo Limoli are collaborating on the menu, which is more classic than creative.…
At Mokonuts, a tiny cafe tucked in a far-flung corner of the 11th arrondissement in Paris, Moko Hirayama bakes her chewy miso-sesame cookies three times a day. She swirls halvah into pecan cake, and mixes rye flour into the buttery crust of her caramel-imbued tarte Tatin. Omar Koreitem, her husband and partner in the restaurant,…
Wait times for an appointment at Veterans Affairs hospitals have decreased since 2014 and are now, on average, shorter than those in the private sector, a new study shows. Researchers used V.A. data to calculate wait times for about 17 million appointments. The public sector data came from a survey conducted by a physicians’ search…
The nice man who brought samples of the banoffee macaron to me and other customers one recent morning began, a few moments later, to gently buff the doors and windows of a new, rose-gold prototype car with a soft cloth. I could see this because the car and I were sharing a room on West…
New York has no shortage of small, homegrown bakeries, but in recent years the city has attracted a number of chains bearing foreign names: Maison Kayser from France, Le Pain Quotidien from Belgium, Breads Bakery from Israel, and others from Japan and Korea. Now a fresh wave of overseas bakeries is on its way, from…