Ruth Reichl has practiced food journalism in nearly every form imaginable. She’s gone from a job as restaurant critic at a weekly California magazine to a similar post at The New York Times. She’s held the top editing spot at Gourmet magazine, written memoirs, produced television shows and once served as editorial adviser to Gilt…
It was a cookie to share at a time when community was hoped for but rarely possible. When I was in Paris this summer, I went to Le Comptoir and bought a long, slender, rectangular croissant arranged in a box that could have held a skinny hot dog. It was a new reading of the…
Shion Uino began the New York City portion of his sushi-making career in 2017, in the basement of an apartment building just west of the United Nations. The restaurant he oversaw there, Sushi Amane, has room for no more than eight people at a time, but demand was high from the start. Before moving to…
The alligator was so grateful, it asked to be made a part of the tribe’s culture. This gave the tribal members permission to name themselves after the alligator, creating a new Coushatta clan, said Eli Langley, 23, a tribal storyteller and activist familiar with the tribe’s history. The Chitimacha Tribe of Louisiana mostly roasted alligators…
Headliner Empellón Taqueria The chef and restaurateur Alex Stupak will open an uptown edition of his West Village taqueria in Waterline Square, a several square-block cluster with many architecturally distinctive apartment towers in the far southwest corner of the Upper West Side. Airy, light-filled and glass-walled, it provides a sharp contrast to the low-ceiling, brick-walled…
Home-baked fruit pies were a way of life for Jerry Brimeyer, who grew up on an Iowa farm. Later, when business took him to England, he discovered Cornish pasties, the savory hand pies wrapped in flaky pastry. He’s joined the two at Oggie’s, his addition to DeKalb Market in Brooklyn. He sells assorted pasties and…
Baking and serving, with pie as the obvious candidate, are the designated purposes for this French dish, though it’s amenable to other foods, even unbaked. A new addition to Made In’s line of handsome yet utilitarian porcelain, it’s a standard 9 inches in diameter, inside, rim to rim, and 10.7 inches wide overall. The capacity…
“The House of Gucci” is not exactly a food flick, so the panettone from Gucci Osteria da Massimo Bottura in Beverly Hills, Calif., doesn’t figure in the plot. But Mr. Bottura’s executive chef, Mattia Agazzi, worked with a panettone master, Roy Schvartzapel, on two versions of the tall eggy dome of Christmas cake for the…
Having burnished his culinary skills in the kitchens of Jean-Georges Vongerichten and Nobu Matsuhisa, the chef Chris Cheung returned to the food of Manhattan’s Chinatown, where he was born and raised, to create his casual East Wind Snack Shops in Brooklyn. In “Damn Good Chinese Food,” his first cookbook, Mr. Cheung is your guide to…
Cricket’s Candy Creations, a new outlet for children’s creativity, experimentation and messing around, has opened in Hudson Square. Cricket Azima, a chef and entrepreneur who specializes in working with children and runs the Creative Kitchen, with online and in-person activities, and the Kids Food Festival, with events in various locations nationwide, has opened a spacious…