The chef and restaurateur Tom Colicchio has collaborated on the design of an efficient new apron from Tilit, a company that makes chef’s garb. In blue or green, it’s made from organic duck cotton with waxed cotton; a white one is all duck. All have a leather strap and a front zip pocket. They are…
St. Agrestis, the Brooklyn distiller known for its Italian approach to amaro and cocktails like the Negroni, has introduced a new aperitivo. Called Paradiso and sold in a distinctive tapered bottle like St. Agrestis’s other products, it’s the mellow yang to the decidedly bitter yin of the company’s Inferno Bitter and is formulated to be…
Faced with the pandemic putting an end to his New York bartending job, Aaron Waldman returned to Maine, his home state, and a year or so ago started the World’s Your Oyster Company, distributing cultivated oysters from Maine and Eastern Canada to restaurants. Earlier this year he expanded his market, offering oysters to consumers on…
No tomatoes, peppers, corn or potatoes for this salad, as these foods came to the Middle East after Christopher Columbus and his contemporaries introduced them, bringing them from the New World to the Old. And despite apples being dipped in honey at so many holiday tables, the fruit, originating in Kazakhstan, was not a biblical…
Good morning. It’s been a harrowing end to the month. Most of New Orleans woke up without power after Hurricane Ida pummeled the coast of Louisiana, and it seems especially cruel after a summer already rife with climate-related disasters. Wherever you are, stay safe and take care of yourself and your loved ones. We’ll be…
There’s almost no way around the fact that making preserves is a process. But for me that’s what is so enjoyable about it. I am, to a fault, a process person. I revel in precision and attention to detail — these are my superpowers. They’re why I’m drawn to making preserves. In returning to the…
BEAUMONT, France — The vines were once demonized for causing madness and blindness, and had been banned decades ago. The French authorities, brandishing money and sanctions, nearly wiped them out. But there they were. On a hillside off a winding mountain road in a lost corner of southern France, the forbidden crop was thriving. Early…
She had poor eyesight, which she often said strengthened her other senses, particularly those of smell and taste. A grower taught her about soil — one aspect of the different terroirs, or microclimates, that mark a grape — by handing her a spoon. One can taste the difference from parcel to parcel, her son Peter…
Good morning. It’s still Melissa here, taking over for Sam while he’s on vacation. I hope you were able to go on some kind of vacation this summer, too. Or maybe you’re there now, reading this on a breezy beach or under a green tree canopy with the sun dappled through the leaves. That’s where…
The weather is warm, but the sun sets earlier, the surest sign that summer is nearly over. At my local market, the year’s last corn is piled high, and there are big baskets of shapely sweet peppers in every hue. It seems quite wonderful that stone fruits are still around — peaches, nectarines and plums.…