It was a sweltering afternoon in August when I first came to Soothr, and I was wishing I’d visited several months earlier. Thai noodle soups are the restaurant’s specialty, and while summers in New York City are not kind to anybody, they are especially harsh if you happen to love noodle soups. When the city…
Over the past three or so years, chile crisps, those ruddy, fiery, oil-based chile condiments that deliver texture as well as heat, have become a pantry staple. Okazu Chili Miso was developed several years ago by Jess Mantell and Fumi Tsukamoto, who sought condiments without additives, and was originally sold in farmers’ markets. With miso…
Hong Thaimee, the Thai chef who had the restaurant Ngam in the East Village and pop-ups elsewhere, has now established herself in Greenwich Village with a kitchen for takeaway and deliveries, and a restaurant. Pad Thaimee, serving pad thai, the dish for which she is best known, and a version made with zucchini noodles, was…
Rather than dwell on the ’17, I’d rather talk about the 2020, which was exactly as it was intended to be, energetic and direct, with lively acidity, fresh fruit flavors and a creamy texture, not complex but delicious and refreshing. It was a blend of five Rhône grapes: grenache blanc (40 percent), viognier (21 percent),…
Years ago, a friend who loved white Burgundy said to me, “Everybody loves Chablis, but it’s nobody’s favorite.” I knew exactly what he meant. Chablis has a special place in the hearts of white Burgundy lovers, but it’s rarely as revered as the more exalted whites of the Côte de Beaune, like Meursault les Perrières…
State officials had to make grueling, but necessary, decisions about water use, he said. “They didn’t have the options. We know this is going to hurt. We’re always optimistic in farming, but we have a lot of things going against us right now, and without water, we can’t farm.” Bryce Lundberg, who represents the agriculture…
When it comes to alcohol-free drinks, a rapidly growing category, the carbonated ones are the most successful. That’s why some of the beers are quite enjoyable. The bubbles often balance the lack of alcohol; without them the products can taste flat. That goes for wine, too. A newcomer, Semblance — a sparkler made with chardonnay…
Science has been hard at work creating plant-based and cell-cultured proteins to bring to the table. To explore this, the Museum of Food and Drink in New York has assembled a panel led by Larissa Zimberoff, the author of “Technically Food: Inside Silicon Valley’s Mission to Change What We Eat,” to discuss the topic on…
To some, the recipe for a gin and tonic is simple and sacrosanct: gin, high-quality tonic water and lime. But keep an open mind. Johnny Swet, the mixology consultant at the Indian restaurant Sona in the Flatiron district, has created four “elevated” gin and tonics that show the beauty in variation. The No. 3, for…
Is beach season over? Not if you delve into “Malibu Farm Sunrise to Sunset,” the enthusiastic, lavishly photographed new cookbook from Helene Henderson, an owner of the waterfront Malibu Farm restaurants in California, Hawaii and elsewhere, including in New York on Pier 17 in the seaport district. The book, which tells the story of the…