Think Outside the Banana. Eat the Peel.

In November, the British cookbook author and food personality Nigella Lawson shocked her nation when she demonstrated a recipe from her latest cookbook, “Cook, Eat, Repeat,” on her BBC television show of the same name. It wasn’t Royal Family-level scandalous. Still, based on public reaction, you’d think she’d caused a major controversy. And all because…

Roman Treats Worth the Trip

Bake a lineup of lovely pastries, and the incentive is to share. Via Vai, an Italian restaurant in Astoria, Queens, now offers assorted simple, traditional and inviting sweet and savory items to-go from the executive chef and owner, Antonio Morichini. The pastries are not suitable for shipping, but would be worth a detour to pick…

A Lighter Cast Iron Frying Pan

A handsome new cast-iron skillet designed and made in Japan by Vermicular has a great deal going for it. It’s lighter than typical cast-iron cookware and has a special kind of enamel coating that is textured (though the manufacturer recommends not using metal utensils that might degrade the finish). It is acid-resistant and an extremely…

A Special Tuscan Olive Oil for Everyday Use

Armando Manni has been pressing extra-virgin olive oils in Tuscany since 2001. To avoid mishandling during distribution and retail sale, he ships them directly to chefs and consumers. Until now he’s made two oils, one that’s exceedingly rich and another, somewhat lighter one, both of which have been recognized for quality by the University of…