The most talked-about dish at ILIS, the cavernous Brooklyn restaurant opened by the Danish-born chef Mads Refslund in October, has to be the clam flask. This is a drinking vessel made by opening a surf clam, removing the clam, resealing the halves of the shell and shearing off a bit of the top lip to…
Opening Il Totano With Harold Dieterle as the executive chef and a partner, Alexandra Shapiro, and her parents, Laura and Robert, have transformed their former Flex Mussels in the West Village into this Italian spot. They had reopened Hoexter’s on the Upper East Side late last year. Mr. Dieterle — formerly of Kin Shop and…
Here in the northeast, the weather has been all over the place: sunny and summery one day, chilly and bleak the next. This makes a couple of things difficult. First, convincing my tween that she needs a jacket on a 50-degree day when she wore shorts the day before, and second, planning meals in advance.…
If you ever wanted to buy a lobster tank and an industrial freezer, now is the time. Equipment from more than 50 Red Lobster restaurants across the United States was up for auction on Tuesday, a liquidator said, as the embattled seafood chain’s website listed dozens of locations as being temporarily closed. The auction site…
My grandmother’s comfort food of choice was a bowl of buttered egg noodles tossed with cottage cheese and sour cream. Called “lokshen mit kaese” in Yiddish, this carb-fest can be savory or sweet, elaborate or plain, not so much a recipe as a mild template with countless variations. But Grandma never varied it. She was…
I start every asparagus season as a minimalist. For me, those first verdant stalks are best savored au naturel — simply roasted or steamed, with nothing but a drizzle of melted butter or olive oil, a sprinkle of salt and a squeeze of lemon. It’s just enough to amplify their grassy, herbal flavor. But now…
When the Waldorf Astoria hotel, which has anchored Park Avenue in Midtown since 1931, reopens later this year, Michael Anthony will be the new culinary consultant in charge. Mr. Anthony, 56, has been at Gramercy Tavern since 2006, and will remain as executive chef and partner there. “I will not reduce my commitment to Gramercy,”…
T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and complicated history of the country’s national symbol. ON THE COUNTER sits a bucket of tomatoes just picked from a tumble of fields halfway up a mountain in southern Italy. Concetta D’Aniello hands me an apron…
T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and complicated history of the country’s national symbol. I (like you, I’m sure) have friends who don’t eat meat. I also have friends who don’t eat fish. Others don’t eat eggs. Then there are the ones…
T’s May 19 Travel issue is dedicated to pasta in Italy, diving deep into the culinary traditions, regional variations and complicated history of the country’s national symbol. Click here for a field guide to stuffed pasta, as an accompaniment to this article. FOR MUCH OF Italy’s history, ravioli was a luxury reserved for banquet tables…