A good knife deserves a first-rate cutting board. Artisan Revere, the Brooklyn company whose knives are made in Idaho, has introduced end-grain cutting boards in walnut, maple or cherry. End grain is said to be the least damaging to knife edges. Made from wood rescued from furniture manufacturing, these heavy boards sit on little nonskid…
Maya Kaimal, whose food company has put easy Indian fare on many tables with its sauces, condiments, marinades and prepared legumes, has now added a collection of heat-and-serve Indian-inspired soups. The choices, all vegan with a modest kick, are richly spiced lentil, creamy spiced butternut, chickpea and kale with a hint of coconut, and, my…
An outing to the Catskills this weekend will benefit Heritage Radio Network, a nonprofit platform for discussions about food issues that has been broadcasting since 2009 from the restaurant Roberta’s in Bushwick, Brooklyn. Mushroom foraging, picnics, hog butchery demonstrations, breakfasts, lunches and dinners are on the schedule for Saturday and Sunday, rain date Sunday for…
Burlap & Barrel, the Queens spice company with global sources, has introduced spice blends made in their countries of origin for the first time. Its herbes de Provence, a classic mixture of oregano, thyme, rosemary and savory, is notable because the herbs all actually come from Provence and provide forthright aroma and flavor. Similarly, its…
On Saturday, next door to their Clementine Bakery in Clinton Hill, Brooklyn, Elle Barton and Natalie Marie Gehrels are opening a plant-based ice cream shop. With bases of cashew and coconut milk, they will churn out a raft of rotating flavors like peach-ginger, cold brew and peanut butter to be scooped at the counter. In…
My thoughts in quick succession after seeing the word “esquimole” on the menu at Hasta la Madre, a new Mexican restaurant in the Usaquén neighborhood of Bogotá, Colombia: A portmanteau of guacamole and esquites — grilled corn with mayonnaise, Cotija cheese and chile powder — sounds delicious. (It was.) Though I typically prefer my…
Hi there, it’s Melissa. When I worked part-time in a professional kitchen in high school, the first thing I learned was how thrilling it is to share a kitchen with pros: the graceful shimmy between flaming sauté pans, the calming effect of a team that has your back amid the chaos — I took to…
If you are walking anywhere in London and spot Elijah Quashie, a.k.a. The Chicken Connoisseur, he would be grateful if you resist the urge to make a fuss. Do not shout “Chicken guy!” or ask him to record a happy birthday greeting to a friend on your mobile phone. If you have comments or questions,…
“Brevity is the soul of wit,” wrote William Shakespeare, and the same could be said of a good recipe. Weekend cooking projects and three-hour braises are all well and good, but an exceedingly delicious meal — the sort that makes you do a little chair dance when you take your first bite — ready in…
Howdy, I’m Tanya, a New York Times Cooking editor and Emily’s gracious understudy this week. You should know that there are a few hills I’d die on: The “Star Wars” prequels weren’t as bad as everyone said they were, the best s’mores are deeply charred and a little salty, and we should all be making…