The chef Benjamin Vaschetti, who had a brief run on the Upper West Side with the now-closed restaurant Mokum, has started a food and hospitality service with his wife, Natalia Vaschetti, for high-end clients at home. But without engaging the couple for a catered dinner or as your concierge to book restaurant reservations in Paris,…
Cuong Pham, who, with the chef Diep Tran, created the excellent Red Boat brand fish sauce in 2011, has introduced several other products since then. The latest is Kho sauce, a kitchen shortcut made with Red Boat fish sauce, to use for braising meats and tofu. In Vietnamese kho means to simmer or braise, yielding…
Kolaches, the Texas specialty with Czech roots, found a home at a shop in Bedford-Stuyvesant, Brooklyn, nine years ago. Now an owner of Brooklyn Kolache — Autumn Stanford, a native Texan — has opened a Manhattan branch for the filled pastries, which became popular in Central Texas in the 1880s with a wave of Eastern…
Has it really been 10 years since Peter Hoffman closed Savoy, his steadfastly locavore gem on the edge of SoHo? Seems like yesterday. His new book, “What’s Good?,” is a lively memoir covering the arc of the restaurant’s life span, with plenty of detours into his suburban childhood; his culinary awakening; his wife and family;…
My love of raw oysters began in 1988, when an 8-year-old me spent a warm summer evening on Cape Cod tipping back raw oysters with my dad on the back porch of a family friend’s house. For years — well into my 20s — I had difficulty understanding why anyone would ever cook oysters when…
Smithfield Foods was one of the first companies to warn that the country was in danger of running out of meat as coronavirus infections ripped through processing plants in April 2020 and health officials pressured the industry to halt some production to protect workers. Now, a lawsuit filed last week by Food and Water Watch,…
By last summer, Nick Wiseman, a founder of Little Sesame, a small chain of hummus shops in Washington, D.C., had made all the expected “pivots” to save his business. He’d offered delivery, meal kits and pantry items, and worked with local nonprofits to feed the hungry. But with both of his shops in downtown business…
I received an email last week from a reader named Esmeralda in Madrid, who wrote that the summers there are quite hot: “We need to cook cool meals and using the oven is completely forbidden.” She’s been making creamy salmorejo, a close relative of gazpacho from Córdoba in southern Spain — which, she noted, gets…
These “amelioration techniques” were dishonest and fraudulent, as the producers tried to pass off their blends as Bordeaux or Burgundy. Penfolds, of course, is doing nothing of the sort. It’s transparent with its marketing and “Wine of the World” labeling. And with suggested retail prices of $149 a bottle for the Bin 149 and $700…
People might be going to restaurants and having friends over for dinner again, but are they ready to gather around a communal dip bowl with crackers and carrot sticks in hand? The answer will vary depending on the situation and how comfortable you are with the people who will be sharing the dip. But whether…