Complex blends of teas with herbal touches shape Copenhagen Sparkling Tea, a line of organic sparkling teas with little to no alcohol from Denmark, suitable to pour with dinner. They were created five years ago by a sommelier, Jacob Kocemba, and his business partner, Bo Sten Hansen, and are just now being sold in the…
In Paris 10 years ago, Frédérique Jules founded Noglu, a gluten-free bakery and cafe. There are now three of them. In 2015 she opened a small New York storefront with a few seats on a sunny second floor in Carnegie Hill in partnership with Eli Zabar and also with the help of Mr. Zabar’s son…
There’s seems to be renewed interest in sour cream, the kitchen staple from pre-yogurt times. And it’s caught the eye of some small dairy producers, including Vermont Creamery in Websterville, Vt. The dairy has just introduced an extra-rich cultured version, calling it “crème style.” There are three varieties: plain; a cilantro-lime that’s delicately tangy and…
Valentines to mail have already filled store racks, so it’s not too soon to think about valentines to bake. Handstand Kitchen offers everything children and adults may need to make and decorate cookies and cupcakes for the holiday. New to the collection this year is a cookie decorating kit with stainless steel cutters, a nonstick…
The Lunar New Year, called Tet in Vietnam, starts on Feb. 1. As for what to prepare, you might consider thit kho trung (extra special caramelized pork) or lil banh chung (rice cakes filled with pork, mung beans and shallots) from “The Red Boat Fish Sauce Cookbook,” which has a chapter about the holiday. There…
Nick Morgenstern has come up with a collection of irresistible citrus-based ice creams for winter. The rich flavors are nutty cardamom swirled with lemon jam; lemon curd-poppy seed ice cream, as a play on a popular poundcake flavor; moody dark chocolate olive oil ice cream bolstered with orange zest; and bright vegan lemon-lime, made with…
LOS ANGELES — For every hamburger in this city, there exists an equal but opposite veggie burger. The glistening smashburger, slippery with fried onions. The ample bistro burger pooling with juice. The diner burger peeping from its paper wrapper. Many of these are now built with industrial meat simulacra made from pea and soy proteins,…
Good morning. Planning for Lunar New Year, which falls this year on Feb. 1, begins in earnest this week, at least for those who are a) celebrating and b) won’t be doing so in a restaurant. Many will follow family traditions and eat what they usually do on the holiday — longevity noodles; dumplings; lumpia;…
Are you someone that loves the classics from yesterday? It’s hard not to be, but you might also understand things need to be reinvented every once in a while. There’s nothing wrong with that, but if the idea seems daunting to you, an easy fix is just to add a little heat to things. That…
Good morning. I finally had my Christmas dinner last week, deep in the Maine woods, together with family for the first time in months. It was a supermarket feast: Eric Kim’s recipe for root beer ham, alongside sautéed green beans and some scalloped potatoes made on the fly — thin-sliced baking potatoes layered with dots…