The Brooklyn company Savorly’s line of frozen hors d’oeuvres, created in Belgium and France, can be quickly heated in the oven or air fryer for an array of colorful and tasty puff pastry mini-pies, mini-tarts and cocktail bites. They’re mostly filled with vegetable mixtures, and sometimes with cheese, but no meat or seafood. Newest are…
Bklyn Clay, a ceramics studio that offers classes and sells ceramics and materials for potters, has introduced a line of practical stoneware bowls and plates in several sizes. The collection, initially offered in white, now includes satin or glossy finishes, speckled or not, in a range of colors, including celadon, saddle, saffron and a shade…
That July Fourth hot dog will probably be slathered with everyday yellow, but for more refined preparations, it’s Dijon that’s in demand. The city in France’s Burgundy region south of Paris, the center of French mustard production today, is just one stop on the journey that mustard has taken over 5,000 years, becoming a favorite…
Good morning. Air fryers, Instant Pots, sous vide machines, I’ve tried them all. With the exception of the air fryer, which I think is just a big toaster oven with a fan in it, I’m agnostic about their worth. If you use them, great. But I’ve seen a lot of kitchens where they sit, dusty…
Black Restaurant Week has kicked off in metropolitan New York, with more than 130 Black-owned food related businesses in the tristate area offering special menu items and holding events. “For the restaurants, this is just another way to showcase the excellence we see in our community that often gets overlooked,” said Falayn Ferrell, a founder…
Romulo Yanes, who in his 26 years as the staff photographer helped define Gourmet magazine’s striking visual identity by capturing the natural beauty of food without relying solely on the embellishments of ornamental props or elaborate styling, died on June 16 at his home in Tampa, Fla. He was 62. His husband, Robert Schaublin-Yanes, said…
When the chef Sheldon Simeon checks out at the Foodland supermarket near his home on Maui, he can’t resist grabbing a tray of the golden butter mochi sitting by the register. The customers at Tin Roof, the lunch counter he owns with his wife, Janice Simeon, in Kahului, are just as tempted by the peanut-butter-frosted…
I have to confess: I have not cooked a single dinner this week. We are visiting my parents, and my mother has heroically made dinner every night. And, not only that, she has cooked two dinners, one round of hot dogs or scrambled eggs or mac and cheese at 5:30 p.m. for the kids’ table…
Every picnic needs a salad that can withstand some abuse: one that can be stuffed into your backpack without fear it will squish; left out in the sun without spoiling or wilting; made a day or two before serving, only to get better as it sits. A three-bean salad is all of that, and more.…
“I don’t like to think about the past too much,” Wolfgang Puck confesses early in the Disney+ documentary “Wolfgang,” a red flag that we’re not going to encounter much in the way of intense self-scrutiny in the scant 78 minutes that follow. A fairly vapid and shallow affair, even by the low standards of the…