Plant-based versions of ice cream (which cannot use the term cream) are proliferating faster than new flavors from Ben & Jerry’s. Every possible alternative “milk” — pressed from beans, grains, nuts and so forth — now beckon as vanilla and chocolate in the frozen food aisle. A newcomer, Wildgood, has taken a somewhat different approach,…
The wild Alaskan king salmon season started last month, but the catch from the prized Copper River fishery will not be available for another two weeks. Anticipating high demand, a number of companies are already accepting preorders for the richly flavored fish that has packed on fat and muscle so it can strive against the…
For nearly three years, Reggie Nadelson has documented a century or so of Manhattan history through visits to her favorite long-running restaurants, bars and shops in a column called the 212 for T: The New York Times Style Magazine. Now she has compiled many of them in “Marvelous Manhattan,” a book in which she describes…
A sleek spice mill is the latest addition to the line of kitchen utensils developed by the chef Michel Bras with the KAI Group of Japan. It operates like many others: Unscrew the top, fill the cylinder, replace the top and grind by turning it. An important feature is the ease with which the texture…
The highly acclaimed Manhattan restaurant Eleven Madison Park said on Monday that it would no longer serve meat or seafood when it reopens next month, becoming one of the most high-profile restaurants to switch to a plant-based menu because of environmental concerns. Daniel Humm, the chef and an owner, said in a statement on the…
Let the record show that I make a terrible roommate. I can still hear my mother’s voice as she encountered the sink full of dishes, the counter spilling over with spices and syrups: “I can’t live like this!” About nine months ago, I moved back home to Atlanta to write a cookbook with my mother,…
After packing into New York City apartments for nearly 20 years, I finally have outdoor space, and so it follows that I am finally the owner of a grill. Grilling! What a fast and delightful way to make dinner on a Wednesday! I can’t say that we’re doing anything fancy with it, but it’s nice…
Tomas Estes, who gave up a career teaching high school English to open Mexican bars and restaurants across Europe, in the process helping to transform the image of tequila from frat-house rotgut to a fine spirit that could sit on a shelf alongside cognac and single malt whisky, died on April 25 at his home…
The blooming of farmers’ markets in New York happens a lot later in spring than I want it to. March and April pass, and warm days eventually catch up to the chilly ones. But the stalls remain mostly populated by overwintered leeks and spinach, and last season’s potatoes, onions and apples. That’s why it’s always…
Twenty years ago, Txakolina was largely unknown in the United States. But it has become increasingly popular, and nowadays is not at all hard to find, especially when the weather turns warm. This month let’s try Txakolina (pronounced chock-oh-LEE-nah), or more specifically, Getariako Txakolina, the largest Txakolina appellation centered around the town of Getaria, which…