The Mary Lane The chefs Mike Price and Joey Campanaro, whose Blackfoot Hospitality owns Little Owl, Market Table and The Clam, have added this seasonal American spot to their portfolio. If you have been hankering for fermented soy dip with crudités, a king trumpet mushroom tartare with crispy sunchokes, pancetta-wrapped fig saltimbocca, rosemary-brined pork loin,…
James Joseph Neary was born in Tubbercurry on Sept. 14, 1930. His father, Patrick, was a police officer and a farmer. His mother, Catherine (Marren) Neary, was a homemaker. At school they poked fun at Jimmy for his size. But he later got the last laugh when he cleaned out everyone’s pockets at a poker…
IN SHANGHAI — CHINA’S most technologically advanced megacity — before the pandemic, De He feels subdued, far from its raucous Chengdu predecessors. There are busier spots in town, perhaps above all the tourist-besieged Huxinting Teahouse, an ornate pavilion rising on stilts over a lake of lotuses. But among the city’s thousands of teahouses, a new…
Temple Bar, the clandestine bar on Lafayette Street that served up martinis, mood lighting and a downtown version of uptown glamour until it closed on New Year’s Eve in 2017, will reopen Thursday. And though the management may be new, it is decidedly loyal to the memory of the original. Maneesh K. Goyal and David…
Cómo la industria de alimentos está haciendo frente a la sal Ya en 1979, un grupo consultivo encargado por la Administración de Alimentos y Medicamentos (FDA, por su sigla en inglés) recomendó que se reconsiderara el estatus de la sal como “generalmente reconocida como segura”. Pero la agencia solo pidió a la industria alimenticia que…
Anne Saxelby, who championed American artisanal cheeses for more than 15 years, died on Saturday. She was 40 and had a heart condition. From her first minuscule stall for Saxelby Cheesemongers in the Essex Market on the Lower East Side, which she opened in 2006, to the more spacious counter in the Chelsea Market she…
Nobody can slice and dice a food topic, with vibrant photos along the way, like Nathan Myhrvold and his team at Modernist Cuisine. They have now tackled pizza. Are you ready for more than 1,000 recipes? They’re in the three massive volumes, plus a kitchen primer, covering history, science, equipment, recipes, trivia, technical details, ingredients,…
Here’s a cunning little gift that gives back. Maggie Tang, Alaina Chou and Amy Yang, students at the University of Pennsylvania, have created a deck of cards with food illustrations from 52 New York restaurants. The selection includes Adda, Carbone, Don Angie, Katz’s Deli, Crown Shy, Olmsted and Via Carota. The project is supported by…
These chocolates are the treat of the two Jacques. To benefit the Jacques Pépin Foundation, the chocolatier Jacques Torres has created bonbons draped in dark chocolate with a ganache filling spiked generously with Woodford Reserve bourbon, a favorite of Mr. Torres and a supporter of the foundation. The sale of each box of 12 includes…
Yes, it’s no longer summer grilling season. But how about tailgating or lighting the grill in the glow of early autumn with a new fuel? Agricycle, a company that repurposes agricultural waste, has introduced Tropicoal Ignition, effective charcoal briquettes for grilling that are made by smallholder farmers and women- and youth-led cooperatives throughout Africa from…