“Lettuce is not typically found in a salade niçoise — it’s sacrilege,” says the writer and art critic Fanny Singer. “But I’ll sneak lettuce into every meal.” It’s a fitting act of rebellion for the daughter of the chef and restaurateur Alice Waters, the owner of Berkeley’s legendary temple to local produce, Chez Panisse. Meanwhile,…
“Hi. I’m Fanny Singer. And today, I’m cooking an herby grilled tuna salad. It’s called a deconstructed salad nicoise. The majority of the ingredients for the salad are from the farmer’s market. And I always like to go to the farmer’s market and see what they have and then sort of adapt accordingly. This is…
AUSTIN, Texas — It was early morning in the lobby of the Line Hotel, and everyone was eating migas. The migas, from a restaurant called Veracruz All Natural, have long been a fixation for the breakfast-taco-obsessed populace of Austin: scrambled eggs flecked with pico de gallo and freshly made tortilla chips that hang onto their…
Yes, they sell fragrant, juicy lychees, rambutans, mangosteens, dragon fruit, soursop and more. But the jewel in the crown from Full Moon Fruits, a fledgling fruit company, is the pink pineapple. With flesh the color of rosé, this rare pineapple from Costa Rica is irresistibly sweeter and less acidic than the yellow variety, delivering an…
Justin Smillie, the executive chef for the Il Buco restaurants in Manhattan and in Amagansett, N.Y., wanted to devise a lighter take on octopus. “I was looking for something other than the big steaky chunks you always see,” he said. So instead of cutting meaty cross-sections of the tentacles, he shaved them into ribbons the…
The new streusel cakes from the Vienna Cookie Company in Baldwin, N.Y., are defined by their fillings of fruit, chocolate or nuts, sandwiched in between a tender cookielike base and a rich crumb topping. The cakes are the owner Heidi Riegler’s refinement of the typical New York coffee shop crumb cake and can go from…
The chef and restaurateur Tom Colicchio has collaborated on the design of an efficient new apron from Tilit, a company that makes chef’s garb. In blue or green, it’s made from organic duck cotton with waxed cotton; a white one is all duck. All have a leather strap and a front zip pocket. They are…
St. Agrestis, the Brooklyn distiller known for its Italian approach to amaro and cocktails like the Negroni, has introduced a new aperitivo. Called Paradiso and sold in a distinctive tapered bottle like St. Agrestis’s other products, it’s the mellow yang to the decidedly bitter yin of the company’s Inferno Bitter and is formulated to be…
Faced with the pandemic putting an end to his New York bartending job, Aaron Waldman returned to Maine, his home state, and a year or so ago started the World’s Your Oyster Company, distributing cultivated oysters from Maine and Eastern Canada to restaurants. Earlier this year he expanded his market, offering oysters to consumers on…
No tomatoes, peppers, corn or potatoes for this salad, as these foods came to the Middle East after Christopher Columbus and his contemporaries introduced them, bringing them from the New World to the Old. And despite apples being dipped in honey at so many holiday tables, the fruit, originating in Kazakhstan, was not a biblical…