On top of these minor hassles, Pandya was aware that diners wouldn’t be keen to pay much for paneer, which lacks the built-in luxury status of European cheeses served in restaurants. ‘‘You’re willing to pay $16 for burrata without blinking an eye,’’ says his business partner, Roni Mazumdar, ‘‘but will you pay that for paneer?’’…
He was hired in 1957 by General Electric at its Knolls Atomic Power Laboratory in Schenectady, N.Y., where he performed tests on atomic power plants that were being developed for Navy submarines and surface ships. In 1965 he joined the United Nuclear Corporation in White Plains, N.Y.; he later worked at Nuclear Energy Services in…
Headliner El Pingüino This Spanish seafood bar and restaurant draws on the talent involved in the Greenpoint spots Alameda (closed as a result of Covid) and Troost (still open). The chef Nick Padilla, the bar director Mike Zorma and a third partner, John Ortiz, set up their new venture with a dining counter, some tables…
All good New Yorkers know that Lower Manhattan would lose a piece of its identity if Chinese businesses disappeared from Chinatown. In Little Italy, when the Italian Americans moved away, real estate brokers scrubbed one part of the area of its ethnic identity by renaming it NoLIta. If this tactic is successful a few blocks…
FRANKENMUTH, Mich. — No matter the season, every all-you-can-eat dinner here draws from the palette of Thanksgiving: creamy drifts of mashed potatoes, golden swirls of buttered egg noodles, army-green forests of thoroughly cooked broccoli and garnet puddles of cranberry sauce. For more than a century, this city in Central Michigan has made its reputation on…
These goals are part of an attempt to revive the deep, almost symbiotic relationship between corn and humans. “For Native people, it’s not just about growing out the corn and bringing it back home,” Mrs. Greendeer said. “It’s about creating a spiritual connection and relationship with this being, the corn. She’s alive. So the goal…
Arnold Myint doesn’t have a coming-out story. His father, Win Myint, a mathematics professor at Tennessee State University, drove his son to ballet class and figure-skating competitions, and met young Arnold’s budding interests with encouragement. “My coming-out story is that I never did,” the son said. “I was born and I was very open.” Myint,…
Death & Co., one of the most recognizable names in cocktails, with bars in New York, Denver and Los Angeles, and a series of books, including the just-released “Death & Co. Welcome Home,” is getting into the fast-growing ready-to-drink cocktail game. In collaboration with Crafts Spirits Cooperative, the company has released three canned cocktails: the…
FRONT BURNER Two utensils available at the Museum of Modern Art make dessert presentation a breeze. Nov. 22, 2021 A holiday season essential is a dessert server. There’s a sleek and slender new pie server at the MoMA Design Store. The Tola Spatula is a thin, tapering 10-inch shaft of stainless steel that slips neatly…
This hefty, comprehensive and lavishly illustrated new book from Missy Robbins, the chef and an owner of the restaurants Lilia and Misi in Brooklyn, covers pasta from flour to finishing. After a few pages of biography, Ms. Robbins plunges right in with details about making fresh pasta with or without eggs, rolled and extruded, shape…