Most all of us, I suspect, will always remember our first real restaurant meal of the Covid era — not the time we sat in the street next to a potted palm, blinking at the sun like some cave-dwelling animal, but the time we stepped inside a dining room and took off the mask. After…
As Sen moves through his subjects’ stories, each chapter raises questions about the obstacles that prevented them from ascending the ranks of the food industry and achieving the fame of other luminaries, such as Julia Child. He nimbly weaves in an “interlude” on Child — “Julia Child, American Woman” — which examines her rise as…
Since my Iranian-immigrant mother spent my childhood resisting assimilation, I didn’t sit down to a proper Thanksgiving dinner until my early 20s. I like to think that I’m unburdened by all the nostalgic associations that cloud everyone else’s judgment of the meal. And so I’ll say what no one else will: It’s pretty boring on…
These well-designed cruets from Civilian Objects, a company created by Nicko Elliott and Ksenia Kagner of the New York design studio Civilian, make a fine house gift or handy accessory. While they are intended for oil or vinegar, or a combination, they also beg to be filled with maple syrup for a holiday breakfast because…
A group of experts on Jewish food will toss around the subject of latkes at an in-person and virtual event at the Temple Emanu-El Streicker Center on Nov. 22. Gabriella Gershenson, a writer, will lead the discussion, joined by Jake Cohen and Leah Koenig, both cookbook authors; Sophie Rand, an owner of Luxe Latkes, a…
Lior Lev Sercarz, the owner of the New York spice house La Boîte, has revamped that North African staple, preserved lemons, with the help of the chef Eric Ripert and Le Bon Magot, a maker of chutneys and condiments. Said to be Tunisian-style and based on a recipe from Mr. Sercarz’s grandfather, these lemons are…
By the looks of it you’d think salmon, but it’s all steelhead. The large, pinkish orange-fleshed trout is farmed upstate by Hudson Valley Fisheries in Hudson, N.Y. For the holiday season the company has assembled a gift assortment with several iterations of the fish: cold-smoked “lox” style (four ounces) that’s not as salty as traditional…
Along with Hanukkah gelt there are Hanukkah goodies. Chocolates with evocative fillings like coconut macaroon, halvah, raspberry sufganiyot and walnut babka are this year’s innovation from Chocolat Moderne in Chelsea. The decorated pieces come in a sleeve of eight ($29), one for each night of the holiday, and boxes of 12 ($49) and 24 ($79)…
Gradually, Breads Bakery has been expanding beyond its original 2013 flagship near Union Square, with locations near Lincoln Center and a kiosk in Bryant Park. Its latest addition is on the Upper East Side, opening Friday, in the space that was occupied by Maison Kayser on Third Avenue, with an airy, open floor plan and…
For the fledgling cook, Thanksgiving dinner can seem like the most intimidating meal to make. It’s not often that a civilian is asked to knock out a long succession of dishes, including a giant bird, for a crowd with fixed ideas of how it should all be done. But it doesn’t have to be like…