Oh, hello, nice to see you, have a seat — let’s stress-eat some chips together. Let’s turn ourselves, briefly, into dusty-fingered junk-food receptacles. This will force us to stop looking, for a few minutes, at the bramble of tabs we’ve had open on our internet browsers for all these awful months: the articles we’ve been…
There has always been a dreary little bin of calves’ feet and oxtail and chicken gizzards in the refrigerated meat case of our local grocery story, but what caught my eye recently was a gorgeous, extremely clean, garnet red beef kidney wrapped tight and pristine in plastic and prominently displayed like a jewel in a…
I wonder how long this has been here, I thought to myself as I opened a forgotten jar of sauerkraut I’d left fermenting in the back of the fridge, now so effervescent that it hissed and bubbled as I loosened the lid. As a recipe developer, I often find myself with odds and ends in…
Headliner Rolo’s Four former Gramercy Tavern alumni have collaborated, with two partners, to open this restaurant. “We all got fine dining out of our systems and wanted to do something modest and simple, like the restaurants we want to go to, like Frankies Spuntino,” said Howard Kalachnikoff, a former chef de cuisine at Gramercy Tavern.…
The ceiling in the shed I’d been told to step into was so low I had to stoop. The walls, made of raw, unpainted wood and foam insulation board, were too close together for me to extend my arms more than halfway. All the light came from a bare bulb plugged into an extension cord.…
While your travel plans may be on hold, you can pretend you’re somewhere new for the night. Around the World at Home invites you to channel the spirit of a new place each week with recommendations on how to explore the culture, all from the comfort of your home. There are worse places to be…
The Museum of Food and Drink in Brooklyn will take a deep dive into olive oil, with an online talk as to how it’s made, how to taste it, buy it and use it. It will also address the issue of fraud in the industry. Lorenzo Caponetti, a Tuscan producer; and Skyler Mapes and Giuseppe…
Plenty of alluring plates of food for cold months are what the cooking teacher Susan Herrmann Loomis, who is based in France, provides in her new book, “Plat du Jour.” The seasonally focused recipes are mostly center-of-the-plate fare, including chicken braised in wine with leeks and cream, scallops with celery root purée, classic beef bourguignon,…
For the first time, Juliana’s — opened by Patsy Grimaldi and his late wife, Carol, when he came out of retirement in 2012 — is offering refrigerated pizzas parbaked in the company’s ancient coal-fired ovens in Dumbo, Brooklyn, and ready to finish baking at home. (Mr. Grimaldi is now pushing 90 and has a partner…
The French liqueur crème de cassis, the essential component in a Kir cocktail, is made from black currants, a fruit banned in the United States in 1911 because it carried a fungus that infected white pines. (The dried currants you find in the store are not made from black currants but are a type of…