For Feast of the Seven Fishes, you will surely need some fish stock. Here’s the easy answer, a powdered stock base made from fish (like cod or haddock), onions and parsley root. It is said to be based on a recipe from 1921 that was developed by Auguste Escoffier. A chef, Henry M. Summers, was…
Hallmark apologized on Sunday after facing days of backlash for pulling four television ads that featured brides kissing each other. In a statement, Mike Perry, the president and chief executive of Hallmark Cards, said the team at Hallmark Channel’s parent company, Crown Media Family Networks, had “been agonizing over this decision as we’ve seen the…
The title of this lavish gift volume on hummus is rendered in Arabic, English and Hebrew. The book, written by a team of Israelis, tours cities in the Middle East, exploring how they use chickpeas, not just in hummus but also in falafel, stews and other dishes, and even fashioned in gold as a prize…
Calvisius, the Northern Italian farmed caviar company, sells an innovative and useful type of dried caviar. Made from California white sturgeon roe and shaped like an ingot, the caviar is firm and hard so it can easily be shaved with a grater or potato peeler over scrambled eggs, an omelet, mashed potatoes, pasta, cheese, seafood…
Cafes that are serious about the coffees they prepare have become commonplace. But here’s a new one that’s also a school and a training ground for baristas, with rigorous courses leading to official certification by the Specialty Coffee Association, a global trade group. Chi Sum Ngai and Kaleena Teoh, who own Coffee Project NY cafes…
Olive Oil Jones, which imports oils and vinegars directly from their producers, has introduced tasting kits. Each well-priced box ($65) has four bottles of oil or vinegar, a varied assortment to explore. The oils are Catalan arbequina, Spanish Sierra de Cazorla, Portuguese Cabeço das Nogueiras and Western Sicilian. The vinegar kit has lambrusco, saba, bittersweet…
In his homey new Red Gate Bakery, opening Thursday, Greg Rales pays homage to a farm on Nantucket where he spent summers as a child. Mr. Rales is a self-taught baker, though he worked at Flour Shop and Ovenly. His director of operations is Patricia Howard, who was at the Beatrice Inn. Red accents enliven…
HATCH, N.M. — In all her eight decades of farming in southeastern New Mexico, June Rutherford has never seen a chile season this bad. “The weather hasn’t been a bit good for chile,” said Ms. Rutherford, who was recently crowned Queen of the Great New Mexico Chile Taste-Off, in Socorro, N.M., about 110 miles north…
I did not grow up in biscuit country. The totality of my pre-20s biscuit experience in the Northeast came in the form of Popeyes sides, Pillsbury Grands and McDonald’s breakfast sandwiches. (I still have a soft spot for those odd folded egg patties.) Since then, I’ve been schooled on all manner of biscuits, ranging from…
Palo santo — the aromatic wood that has been used for traditional healing and in spiritual ceremonies in indigenous and mestizo Latin American cultures for centuries — has seen a growth in commercial popularity alongside concerns about its conservation status. Its popularity within the mainstream self-care community is driven by its warm scent when burned…