André Leon Talley Likes Uggs, Too

Under normal circumstances, asking the question, “How are you?” would likely render a habitual response. “Fine.” But as 2020—and the first few weeks of 2021—proved, there’s nothing normal about the current state of the world. Posing the same question to the famed fashion editor and author of The Chiffon Trenches: A Memoir, André Leon Talley…

The Vertical Farmer Selects

At Bowery Farming, a company that has very little to do with the Bowery but grows greens in vertical indoor farms, has introduced a series of what it’s calling Farmer’s Selection, greens released every four months to tempt the willing cook to depart from the usual arugula and baby romaine. The first in the series…

Swiss Chocolatier Specializes in Bark

Läderach, a family-run Swiss chocolatier now based in Ennenda, a town south of Zurich, opened its North American flagship store on Fifth Avenue just before Christmas. It has a smaller boutique in the Bloomberg Building that opened last year. Founded in 1962 by the pastry chef Rudolf Läderach and now run by two grandsons, Johannes…

A Dukkah for Dusting

Dukkah is a Middle Eastern seasoning mix, combining spices, nuts and seeds, that’s used as a dip and a topping. Camilla Marcus, the chef and the owner of West-Bourne, a California-style restaurant in SoHo that closed in September because of the pandemic, has maintained her company’s retail sideline, selling some condiments and other products for…

The Sweet Secrets of Chocolate Revealed

In the run-up to Valentine’s Day, it pays to have some expertise when it comes to chocolate confections. The pastry chef Nick Malgieri, who taught at the Institute of Culinary Education in New York, will guide you through three virtual lessons in chocolate for the 92nd Street Y. The first, on Jan. 25, will cover…

Cauliflower Gets the Hash Brown Treatment

These days, cauliflower is pressed into service for everything from risotto to pizza crusts. Samuel Dennigan, who founded an Irish company called Strong Roots, uses it to make lightly fried hash browns, sold frozen. And, being Irish, he has called on potatoes to help in the product. They’re nice, modest cakes, easily heated and excellent…