About a year ago, Carlos Suarez, whose restaurants are in and around Greenwich Village, opened an eastern outpost of his Rosemary’s at the border of Stuyvesant Town and Peter Cooper Village. Adjacent to it he has now added an airy store with ample seating, selling sandwiches and other prepared food, pizza, pastries and ingredients made…
Henry Orr, who was born into slavery in 1792, became a caterer in antebellum Washington, providing high society and the households of government figures with necessarily stylish dinners, earning enough along the way to buy his and his family’s freedom. Leni Sorensen, who was the African American Research Historian at Monticello, Thomas Jefferson’s home, has…
Our Place, a company that sells a line of cookware with some interchangeable lids, pans and so forth, has introduced a Moroccan tagine lid. Just the lid, no bottom dish. At a little more than 10 ½ inches in diameter, the typical slope-sided dome with a topknot is meant to fit the company’s pans, but…
Be sure to have the kitchen scale set for grams, not ounces, to tackle “Soup Broth Bread,” a cookbook by Rachel Allen, a member of the family that runs the Ballymaloe Cookery School in County Cork, Ireland. (Metric measurements are all Ms. Allen uses.) The beautifully photographed book takes you through four seasons of soups;…
The company WoodSpoon, founded in 2019, sells and delivers meals prepared by chefs and home cooks, often with backgrounds from outside the United States. To bolster your repertory for Rosh Hashana, the Jewish High Holiday that starts at sundown on Sept. 25, it has scheduled a free virtual cooking class for Sept. 21 at 7…
Lady Wong, an East Village pastry shop that is home base for vibrant Southeast Asian treats, has joined with Salil Mehta’s Singapura restaurant to offer early afternoon tea service, by way of Singapore. A trolley laden with choices like Lady Wong’s lychee tart, black sesame passion fruit cake, mango mousse, pandan serimuka (a custard cake)…
When I found out that some of the dishes I’ve been enjoying recently at Nabila’s, an impressive new Lebanese restaurant in Brooklyn, have been staples on the Washington party circuit for years, I wasn’t angry. Disappointed, perhaps. Nabila’s executive chef is Nabila Farah, and the core of her menu originates with her long-running Middle Eastern…
When young, everyone is taught basic food etiquette and manners to use while sitting at the dining table with family and close friends. While kids find sitting still a challenge and eating an abominable chore, eventually, as time goes on, we all catch on to what is expected of us, especially if dining out in…
When introducing the subject of dry German rieslings last month, I wondered why so many people say they do not like the wines, whether dry or sweet. After spending the last month drinking them and reading through comments, I confess, not surprisingly, that I’ve come no closer to finding an answer. One of the reasons…
This column will be the last installment of Wine School. I’m distressed to say that. I’ve learned so much in the 100 columns that have presented even more wines over the last eight and a half years. I’ve enjoyed almost every minute of it. But the time feels right for graduation. We have covered most…