In their series of discussions called the Next Big Bite, Les Dames d’Escoffier NY, a nonprofit educational and advocacy organization, has scheduled a one-hour virtual panel on Oct. 21 to explore the ever-evolving changes that the pandemic brought about for home cooking and restaurant dining. The lineup includes the chef Marcus Samuelsson and the writer…
In the rolling farmland outside New Paltz, N.Y., is a former gristmill, now the Tuthilltown Spirits Distillery, where Hudson Whiskey is made. One of New York’s first craft distillers, it started with bourbon more than 10 years ago and now it has introduced its longest-aged example, Four Part Harmony, a seven-year-old bourbon made with four…
Shelf-stable risotto kits, some even dressed with a whiff of truffle, are fairly common. A new one from Tasty Ribbon is designed for a rank beginner to master. Created by Fratelli Desideri with Andrea Larossa, a chef at the Michelin-starred Larossa in Alba, Italy, the kit incorporates some high-end flourishes like Carnaroli rice, a connoisseur’s…
Serious is not the word that springs immediately to mind when you arrive at Mariscos El Submarino, a seafood restaurant on Roosevelt Avenue in Queens. It would be easy for a business to get lost in this part of Jackson Heights, where the sidewalks are crowded with vendors selling embroidery, homemade bread and tropical-fruit nieves,…
Good morning. I made a quesadilla the other day: ham and Swiss cheese with some mango salsa I had in the fridge, with sour cream and Jamaican hot sauce. I took my time making it, too, cooking the tortillas slowly in butter so they crisped and pillowed, flipping them back and forth a few times…
Ten minutes from my home, next to a decommissioned landfill, a freeway and the largest port in the country, sits an unlikely hillside oasis of vegetables and fruit trees. Emerging like a mirage from its surroundings, the San Pedro Community Gardens occupy a six-acre parcel of city-owned land in the otherwise highly industrialized area of…
The disputes became so severe that Ms. Serrano decided to move the restaurant to a larger space down the block, where there have been fewer troubles. “It was a blessing in disguise for us, really,” she said. “We were honestly busting at the seams.” Nadine Strossen, a professor at the New York Law School, said…
LONDON — Fried chicken, crispy chicken, chicken schnitzel: Is there another dish so ubiquitous and yet, so particular? Everyone has one, yes, but everyone has their own. An “Around the World in 80 Dishes” cookbook could easily be filled with nothing but fried chicken recipes: Austrian schnitzel, Korean fried chicken, Italian pollo fritto, Japanese tonkatsu,…
My youngest child recently said to me, “I wish I was more Chinese.” We were eating mooncakes, trying to catch the bits of salted preserved egg yolk crumbling from the sticky-sweet lotus-seed filling. When I asked whether that sentiment applied to how we eat at home, I already knew the answer. We have carbonara as…
David Wondrich and Noah Rothbaum have been studying bars, booze and drinks for a combined 40 years. So they thought they knew their chosen area of expertise when they began putting together “The Oxford Companion to Spirits and Cocktails” nearly a decade ago. As it turns out, they did — and they didn’t. “Naïvely, going…