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…
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…
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…
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…
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…
Eating for a Living: Life as a Food Critic [embedded content] [embedded content] How to Talk About Politics Over Dinner Bourdain and Beyond Action Bronson: Mr. Wonderful in the Kitchen Creating Change Through Cooking
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…
“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,…
RADICALThe Science, Culture and History of Breast Cancer in AmericaBy Kate Pickert In a perfect world, all patients would have the information they need to make informed choices. In such a world, the virtuoso violinist with colon cancer could avoid a chemotherapy regimen that renders fingers insensate; the newly married man with prostate cancer could…
Don’t imagine that college partying resembles club partying (that we see in the movies) – they are not even close to each other! College partying equals cheap booze and bunch of ice on top, so don’t get your hopes up if you haven’t tried it before because you might remain disappointed. First rule of college…