The start of a new year is as good a time as any to consult “52 Shabbats,” a cookbook that features a year of Friday night dinners. The Jewish New Year (Rosh Hashana) would be the most appropriate kickoff — that’s where the book begins its seasonal chapters — but it was not published until…
Add braided loopy lorighittas, compact ridged ciccioneddos and twisted andarinos to your catalog of pastas. These traditional shapes from Sardinia, handmade using mildly nutty-tasting Sardinian wheat, are now available from Bona Furtuna, an importer of Italian food products. With their twists, turns and ridges, they are tailor-made to grab sauce and maintain their al dente…
Zoe Adjonyoh, whose background is Ghanaian and Irish, is a London-based writer, chef and activist who is on a mission to broaden the acceptance of African food. She sells spices and other items on Zoe’s Ghana Kitchen, which is also the title of her new book. Its recent publication is the springboard for a virtual…
With the rise of the Omicron variant and people more wary of public gatherings, home cooking is back on the front burner. The MoMA Design Store is selling a useful and versatile ceramic baking dish that can be used on the top of the stove, on a grill, in the oven or microwave. The size…
A long and circuitous route has finally brought Gran Luchito’s chipotle paste to the United States. Though it’s made in Mexico City, it has been sold first in England, then in Europe, the Middle East, Asia and Australia for the past nine years, and only arrived stateside this fall. The dense, jammy condiment packs smoky…
We don’t ordinarily get too deeply into the details of making wine, but we will with our next subject, orange wines, also known as amber wines or skin-contact whites. The phrase “orange wine” was unknown 20 years ago, but the style and the techniques for producing the wines stretch back thousands of years. Essentially, orange…
At the same time, California cabernet can be legitimately criticized. Too much is made, often from areas not suited to cabernet, for one thing. A lot of cabernet, both inexpensive and ultraexpensive, is overly manipulated, for another. As I do each month, I suggested three bottles for people to drink over the course of the…
Chicagoans may be picky when choosing purveyors of Italian beef in their hometown. But they are even tougher on those who try to create the beloved sandwich outside Chicago. “If you do it in California, and it’s not exactly like they want it, they’ll let you know,” said Chris Caudill, an owner of Roy’s Chicago…
Early in the pandemic, Mr. Klimavicius, like many, had his doubts — theater was dark, Midtown was dead, everything seemed uncertain. But this June, buoyed by $4.5 million from the federal government’s Restaurant Revitalization Fund, he began overhauling the space — redoing the kitchen, the gas lines, the ventilation, and the wiring, among other things…
On New Year’s Day, Black American families around the country will sit down to eat a variation on green vegetables and cowpeas, joining in an enduring tradition meant to usher in opportunity in the year ahead. “I don’t let a New Year’s Day go by without having some form of greens, pork and black-eyed peas,”…