By Kaela Myers It may be fashion week, but you won’t find the collection Christopher John Rogers launched yesterday on any runway. Instead, the designer has lent his eye for color and print to Orior, the Irish design studio and furniture manufacturer. “I’ve always loved creating work that toes the line between ostentatious and pragmatic,”…
ON A LATE spring evening in 1536, a dinner party was held in a garden in the Trastevere neighborhood of Rome. The festivities were presided over by Bartolomeo Scappi, a provocative chef who was known for comparing cooking to architecture, and for treating the tabletop as a stage for flamboyant displays that on this occasion…
We’re halfway through September, and I’m already starting to feel the stress and hectic whoosh of fall. Unfinished tasks are piling up like fallen leaves — and let’s not even talk about my inbox; it’s a terrifying place (current unread email total: 2,429). There’s a kid to send off to school, lunches to pack, and…
Nevertheless, as recorded in an archive of oral histories collected by the Ellis Island National Museum of Immigration, those seeking refuge in America were often mystified, even unnerved, by this supposed exemplar of the national cuisine. “Oh, it shivers,” one teenager from Ukraine, then suffering through a famine that may have claimed as many as…
Seiji Ando never had to learn how to make miso soup. In Japan, it was the kind of thing they taught in elementary school. But as far as he can remember, he never really had to learn because he just always knew. His father and his grandfather were chefs who owned a sushi restaurant in…
Every year, the president must deliver a State of the Union address to Congress, and by extension the American people. The New York City food equivalent might just be the State of Pizza — it’s our pastime, our passion, our favorite thing to debate after borough superiority. So, what’s going on in arguably the greatest…
American lobster may be a beloved and delicious splurge, but it is no longer a sustainable seafood choice and consumers should avoid eating it, according to Seafood Watch, a group that monitors how fish and other seafood are harvested from the world’s oceans. The organization made the announcement last week, motivated by concerns that the…
Jōji Below street level, with an entrance from Grand Central Terminal, sits this concise Japanese restaurant in the One Vanderbilt skyscraper where Daniel Boulud has his grand, leafy restaurant Le Pavillon. Mr. Boulud is running it with Marc Holliday of SL Green, the building’s developer. It’s a luxury enclave with a 10-seat counter and a…
Honey cake, a springy loaf called lekach in Yiddish and traditionally served at Rosh Hashana, is not my favorite holiday dessert. So I was thrilled when, in the 1990s, Charles Fenyvesi, a colleague of mine at The Washington Post, shared a tantalizing family recipe for a Hungarian honey cake with thin, biscuit-like gingerbread layers. Essentially,…
Preparing the dishes in this substantial new cookbook feels like paying homage to resilient survivors. The elegance of this new volume, “Honey Cake & Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors,” assembled and copublished by the Auschwitz-Birkenau Memorial Foundation led by Ronald S. Lauder, almost camouflages the horrors until you read the…