Last year, when I published a pizza-inspired stuffing recipe, some readers were vehement that sage-and-onion-infused traditions should not be messed with. “Is this a joke?” one commenter wrote. “You’d be laughed, if not chased, out of the South!” wrote another, adding that it’s called “dressing” there. Who knew that soggy bread crumbs would be so…
If you show up a few minutes early for your 5:30 p.m. reservation, Tadashi Yoshida’s door on the Bowery will be locked. It is also unmarked. To the right of the entrance is a discreet panel with a buzzer just below the name, Yoshino; after you press the button, someone will appear in the door…
Accordingly, many restaurant owners are choosing to work with reservation services based on these perceptions. Erika Chou, a partner in River and Hills Hospitality Group, which operates New York establishments like Kimika and Wayla, used OpenTable at her previous restaurants. Now, all her restaurants are on Resy. “They work with a great group of restaurants,”…
And are they better for you than regular sugar?
Wölffer Estate Vineyard has a deep portfolio of ciders, but its latest one, Oishii Cider, stands apart. It’s crystal clear, and the first whiff and taste reveal a subtle slice of apple. Made in collaboration with the local sake maker Brooklyn Kura, Oishii Cider is slowly cold-fermented with sake yeast, giving it a sake-style profile…
As Thanksgiving Day draws ever closer, cooks all over the United States are dusting off old recipe cards for family favorites, like Grandma Judy’s pumpkin bread and Aunt Rhoda’s deviled eggs. Cooking heirloom dishes brings the past, and lost loved ones, right back to the table. My dad may not be with us, feeding me…
Studies have shown that families that take part in group activities together share a stronger bond; one that improves communication builds kids’ self-esteem and fosters positive behaviors. If your kids are nature lovers, and they enjoy off-the-beaten-path adventures, why not organize a cooking escapade with them? You don’t need to go very far to combine…
“This is haute cuisine applied to pizza,” declared Mr. Martucci, and I Masanielli’s kitchen, larger than a full-size tennis court, is his half-million-euro laboratory — stocked with sous-vide machines, flash freezers, dehydrators, fermenters, freeze dryers, 19 refrigerators to maintain separate temperatures and ovens of all kinds, alongside the customary wood-burning pizza variety. The frying station,…
America’s relentless drive to innovate has led to the Constitution and the iPhone. But has it produced a better Thanksgiving turkey? Even in colonial times, cooks debated how many inches the bird should be kept from the open flame. In 1824, decades before President Abraham Lincoln decreed that Thanksgiving would be observed on the last…
Twenty years ago, “Barefoot Contessa” introduced TV viewers to Ina Garten, framed by stacks of white plates on white open shelves in her kitchen in East Hampton, N.Y. As its title suggested, the show conveyed a down-to-earth ease that felt attainable (even if the Viking stove she sautéed on was not necessarily). Fans could dream…