In late August, when the Great Jones Distilling Company opens its doors, Manhattan will have its first legal whiskey distillery since the advent of Prohibition in 1920. Aside from its stunning 500-gallon still, the 28,000-square-foot, four-story space in NoHo will feature a cocktail bar; an event area; a restaurant helmed by the chef Adam Raksin,…
Without a doubt, humanity advanced leaps and bounds once it became clear that cooking over fire equaled better food. But sometimes, it’s just too hot or the day’s too long to even consider turning on an oven or stove. Luckily, plenty of recipes require no heat (or very, very little) and are just as flavorful…
Good morning. We had a break in the heat and humidity and the kids wanted pizza and I realized that for all the recipes for pizza (above) I have, the only really important one is for dough. Everything else can be a riff, an improvisation, a no-recipe recipe. Just go easy on the toppings and…
Summer in Los Angeles, and the box grater, which I hang on an S hook with my pots and pans, gradually becomes my most precious kitchen tool. Not a knife, not a fancy pan, not a gadget I ogled in someone else’s kitchen, just that plain steel box grater with the horribly sharp handle that…
Headliner BBF The chef Chikara Sono, who earned high praise during his tenure at Kyo Ya in the East Village, has opened this new Lower East Side restaurant, which seats 54 people ready for inventive, seasonal Japanese fare. The menu includes dishes like satsuma potato tempura, shrimp mousse spring roll, anago fish and chips, and…
LOS ANGELES — I get loyalty cards from nail salons, coffee shops and carwashes, but the only one I can ever keep safe is from Jichan’s Onigiri-ya in Monterey Park. The busy rice ball shop sells warm, tender, generously filled onigiri shaped to order, and after collecting 10 stamps on its cards of goofy, grinning,…
La reacción a los alimentos con polen, la aparición de síntomas en adultos y la reactividad cruzada son solo algunas de las formas sorprendentes en que nuestro cuerpo responde a los alimentos.
MIAMI — Outside Versailles Restaurant, on Calle Ocho, near Miami’s Little Havana, thousands of protesters have gathered in the last two weeks, waving red, white and blue flags — Cuban and American — in the pouring rain and the suffocating humidity. In front of the self-proclaimed “world’s most famous Cuban restaurant,” Cuban exiles and Cuban…
The harvest of Maine’s farms, as presented in “The Maine Farm Table Cookbook,” is not dramatically different from that of many other states. (Consider a recipe for corn pancakes.) But then there’s Maine’s distinctive abundance of seafood and a trove of recipes: lush grilled halibut with spiced butter sauce and snow peas, and lobster rolls…
Take the typical chocolate-covered coconut macaroon, a Passover treat, and cross it with a venerable Mounds bar and you have this hybrid, called Maccs. A New York entrepreneur, Michelle A. Goldberg, developed and refined them just before the pandemic hit. Robed in white, milk and dark Belgian chocolate, the bite-size pieces feature fillings like orange…