When he wasn’t visiting the vineyards from which Copain was buying fruit, stretching from the Central Coast to the Anderson Valley, he was visiting markets around the country, trying to sell wine. It was a never-ending game of catch-up. Copain hung on — the wines were excellent, but it was a struggle for Mr. Guthrie.…
Good morning. It’s a joy to cook this time of year, where I stay, as long as the fat heirloom tomatoes continue to ripen, as long as we’ve got corn. You don’t need recipes. You just assemble what you’ve got, according to texture or taste: pan-roasted chicken thighs under a shower of salt, say, placed…
Madhur Jaffrey once made me a stack of warm besan cheela for breakfast — crisp-edged, soft-centered, chickpea-flour pancakes. Or was that a dream? No, I really did stay over at her house in the Hudson Valley, after a long summer dinner, when it became too late to drive home to Brooklyn. From the window I…
Overweight people who ate fewer carbohydrates and increased their fat intake had significant improvements in their cardiovascular disease risk factors.
The man with the hammer treats everything as a nail, the saying goes. Something like that seems to be afflicting Eleven Madison Park in its new vegan incarnation. The restaurant’s chef and owner, Daniel Humm, is using the skills he brought to meat and seafood to whack away at vegetables. Almost none of the main…
Headliner Oliva This bright, spacious Spanish restaurant featuring tapas is a new addition to West Harlem. It opens in the three-month-old Manhattanville Market food court, part of the Jerome L. Greene Science Center at Columbia University. Like the rest of the market, it’s run by the chef and restaurateur Franklin Becker, who has put Chris…
EATING HAS ALWAYS carried risk. “This is an act that can be exquisitely pleasurable, but also frightening; an act that nourishes, at the same time as it increases the chances of death or illness by toxins and microorganisms,” the psychology professor Paul Rozin writes in his 1999 essay “Food Is Fundamental, Fun, Frightening, and Far-Reaching.”…
From 1850 until the 1920s, highly decorative Majolica ceramics were nothing short of a craze. Makers were initially inspired by Italian Renaissance maiolica and French Palissy ware, and the molded earthenware — made in England and the United States — was fanciful yet practical, whimsical yet drawn from nature. An exhibition of 380 pieces on…
When it comes to kitchen smarts, Dorothy Kalins, a founder and the former editor in chief of Saveur magazine, and the editor of several cookbooks, deserves bragging rights. “The Kitchen Whisperers,” her new kitchen memoir is populated with many of the culinary names she worked with over the decades, like Colman Andrews, Marcella Hazan, Michael…
Mateo Kehler, the cheese maker who owns Jasper Hill Farm in northern Vermont with his brother, Andy, has just eliminated a lot of backbreaking work for the esteemed creamery. He bought a few big copper-lined vats that a Comté cheese maker in the Jura region of eastern France no longer uses because they have transitioned…