Headliner Felice Columbus Restaurants often open hoping to build a loyal neighborhood clientele. At this Upper West Side addition to the Felice restaurants, with locations on the Upper East Side and elsewhere, Iacopo Falai, a native Florentine and the culinary director for SA Hospitality, which owns Felice and the Sant Ambroeus restaurants, has done some…
The Vietnamese rice cake known as banh chung is typically begun at least a day in advance, by soaking sticky rice in water. The next day, a large green leaf is spread with the successive layers that will make up the cake: some soaked rice, cooked mung beans, marinated pork and finally more rice. This…
Cuong Pham, the founder and chief executive of Red Boat, a Bay Area company, wants customers to use its fish sauce for pastas and vinaigrettes, not just in East Asian dishes. But because it is usually placed in the ethnic aisle, he said, it limits perceptions of the ingredient’s uses. Mr. Pham said the aisle…
Checked tablecloths and napkins are common in your neighborhood bistro, red sauce joint or summer picnic basket. But at Morrow Soft Goods, a Los Angeles company owned by Michelle Toney and Stephanie Cleary, the gingham for its line of 100 percent linen table wares is subtler than the typical red, in tones like honey and…
ATLANTA — Joe Reynolds and Judith Winfrey, the married couple who started Love Is Love Farm 13 years ago not far from downtown Atlanta, are part of a generation of landless America farmers who grow food in rented fields. They have no family farm to inherit. They work about two acres, growing enough food to…
A new documentary, “Sparkling: The Story of Champagne,” is a lush valentine to the French bubbly, with history, profiles of many of the producers, pithy quotes about the wine, its celebrity connections (notably Winston Churchill) and tidbits about Champagne in the United States. But perhaps more compelling is its coverage of English sparkling wines, a…
Your salt wardrobe may already include black and pink. But what about green? A new naturally green salt substitute produced from salicornia, a halophyte, has hit the market. Decades ago, José Ramón Noriega planted salicornia on salt-affected farmland in northern Baja California, Mexico. Now his sons, Paul, Erick and Irving Noriega, and another partner, Chris…
Through a series of profiles, reminiscences, essays, interviews and recipes, “Why We Cook” explores many facets of women in the world of food. More than 100 chefs, writers, entrepreneurs, farmers, wine experts and educators contributed to this lively book. The bright illustrations are by the author, Lindsay Gardner, who seeks to understand exactly why she…
Olive oil is made all over Italy, but no region produces oils as singular as those from Tuscany. Mannie Berk, the president of the Rare Wine Company in Brisbane, Calif., is a connoisseur who has had Tuscan extra-virgin olive oils bottled for his company since 1995. Lately, he has found them lacking their customary verve…
The merveilleux, the signature pastry made by Frédéric Vaucamps in Lille, France, has been available in his small shop on Jane Street in the West Village for many years. Now the company, which has 46 shops worldwide, has opened a second New York store, a flagship in Midtown named for the pastry. The feather-light cake…