Perhaps you’re starting to do a little entertaining, maybe planning a modest dinner party. To add a beautiful glow to the table are these gilded candles, new to GlobeIn, an online market that features wares from artisans around the world. They’re nine inches tall and come in sets of two for $13, a price at…
Beth A. Lee, a food blogger who digs deep into family recipes (her own and others’), has organized some of them into “The Essential Jewish Baking Cookbook,” an easygoing but detailed book of sweets and savories for holidays and every day. Topping the special occasion list is Rosh Hashana, the Jewish New Year, which begins…
Added to bottled soft drinks since the late 19th century, gentian root has a long history as a bittering agent. At Top Note, a drink mixer company founded in Milwaukee by Mary Pellettieri, a craft beer maker, and her business partner, Noah Swanson, gentian takes center stage in Gentiana, a sophisticated new tonic. It’s the…
In today’s Covid-racked society, small, carefully orchestrated family gatherings are especially precious during the Jewish High Holy Days. In a virtual program by the 92nd Street Y, Jake Cohen, a chef and the author of “Jew-ish: Reinvented Recipes From a Modern Mensch,” will discuss the importance of family and togetherness for the holidays with Rabbi…
Asif: Culinary Institute of Israel, a new food-focused cultural center with a library, test kitchen, rooftop farm, gallery and cafe, opened last month in Tel Aviv. It’s the work of Naama Shefi, who created and runs the nonprofit Jewish Food Society in the United States to foster Jewish food culture, and Terry Kassel, chairwoman of…
We’ve all done it: selected what we hoped was a lush, sweet honeydew melon only to discover that the interior was firm and flavorless. What to do? Just pretend it’s a cucumber and cut pieces to add to a Greek salad. Purée the flesh with buttermilk, dill and some ice water for a refreshing cold…
Because of the labor shortage in the restaurant industry, a result of the coronavirus pandemic, Mr. Wiley said, the chefs at his restaurant hadn’t experimented with the roe. They hope to this winter, even if they aren’t quite sure about the reception they’ll get. “Offal is a tough sell, especially seafood offal,” he said. This,…
Imagine I’m the old lady at the end of the bar making my point with a lit Parliament. Ready? I’ve been writing about food for The New York Times since before the Instant Pot was invented. I was around when all we put on sheet pans were cookies and the idea for a Cooking app…
LONDON — Food waste statistics boggle the mind. We may all have a statistic that leaves us incredulous. For me, it’s bread. In the United Kingdom, the amount of bread wasted totals 1 million loaves, or 24 million slices, every day, according to the Office of National Statistics. Food waste in the United States is…
1. Grilled Chicken and Corn With Tartar Butter The best part of this recipe by Kay Chun isn’t its speed or efficiency (20 minutes, one grill or pan), but the tartar butter, made with pickles, capers and parsley. But you could use other compound butters. (I love the anchovy-garlic butter in this recipe.) Or you…