In 1960, the American-born oil tycoon J. Paul Getty purchased his dream vacation home in Italy. He could have opted for a palazzo in a bustling resort destination like Portofino or Capri but, perhaps unsurprisingly, given his obsession with ancient Rome — his collection of artifacts from the era included rare bronze statues and priceless…
Good morning. The Thanksgiving sharpies may be breathing easy — their plans for next week locked down and ingredients secured, pies and stock in the freezer, wines lined up on the windowsill — but I’m thinking today about those unused to cooking the feast. It’s intimidating, after all, to cook Thanksgiving, and especially to do…
When I started Thanksgiving at Prune 20 years ago, I put a version of the plate on the menu, and it had become a tradition of my own. When guests arrived, we would set one down on the table as we hung up their coats, and they read the wine list, had a cocktail, visited…
Headliner Caviar Russe and The Bar at Caviar Russe Tucked into a second floor overlooking Madison Avenue since 1997, the luxurious, intimate dining room at Caviar Russe, an importer and seller of caviar, now has a less formal partner downstairs. The company took over the ground-floor space and has turned it into a caviar bar…
Most all of us, I suspect, will always remember our first real restaurant meal of the Covid era — not the time we sat in the street next to a potted palm, blinking at the sun like some cave-dwelling animal, but the time we stepped inside a dining room and took off the mask. After…
As Sen moves through his subjects’ stories, each chapter raises questions about the obstacles that prevented them from ascending the ranks of the food industry and achieving the fame of other luminaries, such as Julia Child. He nimbly weaves in an “interlude” on Child — “Julia Child, American Woman” — which examines her rise as…
Since my Iranian-immigrant mother spent my childhood resisting assimilation, I didn’t sit down to a proper Thanksgiving dinner until my early 20s. I like to think that I’m unburdened by all the nostalgic associations that cloud everyone else’s judgment of the meal. And so I’ll say what no one else will: It’s pretty boring on…
These well-designed cruets from Civilian Objects, a company created by Nicko Elliott and Ksenia Kagner of the New York design studio Civilian, make a fine house gift or handy accessory. While they are intended for oil or vinegar, or a combination, they also beg to be filled with maple syrup for a holiday breakfast because…
A group of experts on Jewish food will toss around the subject of latkes at an in-person and virtual event at the Temple Emanu-El Streicker Center on Nov. 22. Gabriella Gershenson, a writer, will lead the discussion, joined by Jake Cohen and Leah Koenig, both cookbook authors; Sophie Rand, an owner of Luxe Latkes, a…
Lior Lev Sercarz, the owner of the New York spice house La Boîte, has revamped that North African staple, preserved lemons, with the help of the chef Eric Ripert and Le Bon Magot, a maker of chutneys and condiments. Said to be Tunisian-style and based on a recipe from Mr. Sercarz’s grandfather, these lemons are…