Good morning. Here’s the report from where I sit: David Tanis is in The Times this week with a sweet summer dinner menu (above) that I think you could make this evening if you’re not too exhausted by [gestures] all this. It’s for a cherry tomato salad with green beans, chickpeas and feta followed by…
Una especialista en alimentos ofrece recomendaciones de higiene y seguridad.
Oeuf mayo, or egg mayo, seldom seen in the United States, is revered in France, where there’s even a society to “safeguard” the dish: the Association de sauvegarde de l’oeuf mayonnaise. At Bistrot Paul Bert, a favorite of mine, oeuf mayo was the first starter out of the kitchen when the restaurant reopened after closing…
Headliner Les Trois Chevaux Angie Mar is entering a new stage of her career with the opening of this elegant tribute to fine dining. “This is my restaurant, not something I inherited, and I was looking for fresh ideas,” she said. Previously, she was the chef and owner at the Beatrice Inn next door, which…
This is the summer of boozy, brightly colored cocktails in big, sweaty plastic cups. It is the summer of eating under potted palms and banana trees that move languidly in the breeze, when there is a breeze. It is the summer of meals interrupted by showers and thunderstorms and struggles to open patio umbrellas. It…
Ganache without cream? Nicolas Cloiseau, the award-winning head chocolatier of La Maison du Chocolat, is making them as part of his new line of vegan chocolates. The little dark chocolate rectangles, striped with color, are filled with fruit ganaches in five flavors: cassis (black currant), lemon, passion fruit, raspberry and chiberta (dark chocolate with orange).…
A gazoz is a carbonated nonalcoholic drink, but it becomes a refreshing still life, ready to sip, in the hands of Benny Briga, the Tel Aviv restaurateur who serves an array of them at his Café Levinsky. His new book, “Gazoz,” written with Adeena Sussman, shows you the necessary ingredients and how they are constructed.…
Here’s a gadget that might become essential for summer and beyond. The kozmatik is used in Turkey for searing eggplants for baba ganoush to give them that lovely smoky allure, as well as for peppers, zucchini and other vegetables. It’s simple and effective: Radiating slits allow heat and some flames from a gas burner or…
Tanabel, named for Souk el Tanabel in Damascus, is Hannah Goldberg’s effort to employ refugee women from across the Middle East — including Syria, Iran and Lebanon — for dinners and events. The chef and culinary entrepreneur is not alone in this, but her business has grown over the past few years to the point…
To its rapidly expanding inventory of pantry products, Momofuku has now added some commonplace staples: toasted sesame oil, soy sauce and tamari. The oil is cold-pressed, and the soy sauce and the gluten-free tamari are steeped in kombu, to give them elements of complexity and umami, not just salinity. Momofuku sesame oil, tamari and soy…