Around the beginning of the pandemic, the chef and caterer Mitchel London began offering deliveries of prepared food from a kitchen in TriBeCa. It was a holding pattern that he and his business partner, Thomas Mikolasko, decided on while finishing a restaurant they planned in the space. Now, with the restaurant project postponed, they have…
Areas across the country, even some suburbs, have to deal with growing herds of often unwelcome deer. Count Maui, in Hawaii, among them. Axis deer, an Asian breed, were introduced for hunting in the mid-1900s, and they still attract the sharp-shooting crowd. But as their numbers have grown to the tens of thousands, the deer…
Dan Pucci and Craig Cavallo, the authors of the comprehensive new book “American Cider,” say the drink that sustained colonial America is having a renaissance. They documented the resurgence of cider mills across the country, a 100-fold increase since 1991. Their thumbnail history of cider traces it from the Old World, around the time of…
With the French-born Sebastian Brecht as chocolatier, Matthew Kenney — the vegan Energizer Bunny — has now opened Casse-Cou (“daredevil” in English), a tiny shop in the East Village, formerly Mr. Brecht’s own, where elegant vegan chocolates are sold. The kitchen is visible behind the counter and the chocolates are available nationwide. The fillings are…
Those breads are worth the trouble. Kevin Bruce, whose last job was kneading Danish rugbrod and grantoftegaard at Great Northern Food Hall, bakes six kinds of loaves a day in a two-rack oven on a tight schedule. It starts at 7:30 a.m., when hefty little bricks of dark rye shot through with sunflower seeds are…
Good morning. Priya Krishna recently came across a remarkable dessert, a rice pudding (above) that owes its flavor to the culinary traditions of Iran and Mexico. It’s the creation of Sara Mardanbigi and Edgar Rico, who own Nixta Taqueria in Austin, Texas, and draws both on sholeh zard, the loose, heavily spiced Persian rice pudding…
A robust, healthy body is said to play host to a vital, vigorous mind. Experts tell us that the nutritional needs of the human body change as we move through the phases of our lives. Consequently, a diverse eating regime packed with the correct nutrients remains a consistent concern and a minefield of misinformation and…
It may seem paradoxical to think of Greece as an emerging wine producer, considering the ancient lineage of its grape vines and wine production. But in the global marketplace of fine wines, that’s exactly how Greece should be seen. It is not a question of how long a country or region has maintained a culture…
Sara Mardanbigi and Edgar Rico, the owners of the genre-bending Austin, Texas, restaurant Nixta Taqueria, grew up more than 1,000 miles apart. Their families immigrated to America from opposite corners of the world. But both found comfort in the same food: rice pudding. For Ms. Mardanbigi, 33, the treat took the form of sholeh zard,…
Here’s a menu I can get excited about, featuring some of my favorite foods. Fresh mozzarella! Radicchio! Pasta! Crucifers! Cookies! Sometimes, that’s a very good departure point — indulging your own whims, making what you like. And, this month, I’m leaning in an Italian direction, a wistful cook’s response to the urge to get on…