Add cascatelli — inspired by the Italian word for waterfall, cascata — to your pasta vocabulary and your pantry. This new pasta shape was invented after three years of research and development by Dan Pashman, the host of the podcast The Sporkful, with the expertise of Sfoglini, a pasta company based in West Coxsackie, N.Y.,…
This is exactly the right moment to dream and thumb the pages of “A Table in Paris,” the artist John Donohue’s sketched love letter to that city’s restaurants. It echoes his work for his book “All the Restaurants In New York.” The new book is armed with a raft of Francophile contributors, including Michael Ruhlman,…
Norway put farmed Atlantic salmon (salmo salar) on the map about 50 years ago. Today Atlantic salmon is raised around the globe. The company Atlantic Sapphire even has them swimming in Florida. Two Norwegians, Johan Andreassen and his cousin Bjorn-Vegard Lovik, joined with a Danish aquaculture expert, Thue Holm, to create the company in 2010,…
The Conscious Collection, an auction to raise money for restaurants and bars in need, will be held by Zachys on Friday. It includes more than 100 lots of exceptional wines, spirits and over-the-top experiences like dinner for eight at Château Margaux, another with Christian Moueix at Dominus, three bottles of 2016 Screaming Eagle, and truffle…
Melissa Funk Weller, a baker whose résumé includes Per Se, Bouchon Bakery, High Street on Hudson, Roberta’s and, most notably, Sadelle’s, where she made bagels, is starting a brand of her own: Funk Foods Bakery. She doesn’t have a location yet; for now she’s baking in a restaurant kitchen in Williamsburg, Brooklyn. Starting Thursday she…
Here’s how to cook the asparagus that’s coming into market. And how to make ingredient substitutions, too. Thousands more recipes and tips for how to make them are waiting for you on NYT Cooking. This newsletter is free, but many of the clicks — and all of the cool features that make the site and…
“The ingredients, dishes and Black skillet kitchen technique was pure Gullah Geechee home cooking,” said David S. Shields, an English professor at the University of South Carolina and a food historian. (The Gullah Geechee people are descendants of West Africans who were enslaved along the coast from North Carolina to North Florida and whose cooks…
Over the years, we’ve defined wines most often by appellation, occasionally by grape and, once in a while, by popularity. But many readers have suggested that we look at wines by price. Essentially, this group resists all but the cheapest bottles possible. Most of the time for Wine School, that’s not practical. If you want…
I was born on a cold day in April. There were tulips pushing up to bloom in banks of snow, they tell me. A terribly evocative image — or was my mother being melodramatic? It’s easy to forget that spring can take its sweet time. As I write this from upstate New York, most of…
I know Comando G has been inspired by Château Rayas, a cult Châteauneuf producer whose wines have always been shimmering and pure regardless of the fads of the moment. I suspect that Angela Osborne, the proprietor of A Tribute to Grace, has been inspired by them as well. While these two wines are entry-level introductions…