There are few things that I enjoy more than eating good food with people I love in a beautiful place. That’s not a particularly difficult situation to create in New York City, where there’s an abundance of interesting neighborhoods and restaurants (or rooftops) with stunning views, but when I don’t want to deal with reservations…
Headliner Saga The celebrated financial district restaurant Crown Shy, which reopened at 100 percent capacity in June, will grow by four stories by summer’s end. The restaurant has taken over four floors (62, 63, 64 and 66) at the top of 70 Pine Street, an Art Deco building. The spaces were used in the past…
As I write each week’s restaurant review, I call an owner to ask whether somebody in a wheelchair would be able to enter the dining room and enjoy a meal. By that time, I’ve already eaten there and spent a few minutes looking around for features that might make a space inaccessible, like steps, narrow…
Peppers are cosmopolitan, a vegetable that comes in far more varieties than there are nations in the world. One day you can slice a mild orange bell pepper to dip in hummus. Another you may roast red peppers and blend them into a dip or a sauce of their own, like ajvar or romesco. Poblano…
When Atlantic surf clams, the mollusks with the big white shells you see empty on the beaches from Cape Hatteras, N.C., to Canada, are very small, no more than two inches across, they’re called butter clams or petite surf clams. They’re being farmed in Maine and on Cape Cod. Smaller and more tender than littlenecks,…
Art and artifacts that feature food in the collections of the Metropolitan Museum of Art span millenniums, from ancient Egypt to Pop Art. Narrow the search to a single foodstuff, cheese, and there is still plenty to savor, as Laura Corey, a senior researcher in the director’s office, will show in a virtual class later…
Herbal mixtures, which some consider to be remedies, date back to the very mists of civilization. Lou Sagar, who was a lifestyle and wellness consultant, founded the Alchemist’s Kitchen in SoHo in 2017 as a place to sell herbal products and give advice about them. As natural remedies have grown in popularity, Mr. Sagar has…
The cover of “The Japanese Art of the Cocktail” gives you some idea of what making cocktails the Japanese way involves. It shows one of the authors, Masahiro Urushido, using a pick to sculpt a large ball of ice. The big, clear ice cube, usually made from molds these days, is a signature that the…
Making satisfying nonalcoholic wine appears to be a greater challenge than producing good wine with alcohol. A winner in this rapidly growing category is the new sparkling nonalcoholic rosé, Spring in a Bottle, that Wölffer Estate in Sagaponack, N.Y., introduced last month. It’s made in Germany from organic pinot noir, merlot and St. Laurent grapes…
Taste NY, created by the New York State Department of Agriculture and Markets and the governor’s office in 2013 to promote locally made food products, has made the foods and other local items available online. The digital marketplace is run by the Cornell Cooperative Extension of Sullivan County. The products, like pickles, jams, condiments, sauces,…