Hi, I’m Zac Posen. Welcome to my New York City apartment. This is my dog, Tsuki. Today, we’re going to be cooking uni pasta.” [MUSIC PLAYING] I’ve definitely been inspired by food throughout my career, as well as mother nature. I’ve made many pieces that have embroidery that remind me of sea urchin. Most recently…
If you worked in an office in Midtown back when people used to work in offices in Midtown, there is a good chance that at some point you and your colleagues marked a birthday or a holiday or a new job at an oak-clad, beer-oriented pub on East 36th Street called the Ginger Man. Across…
Cassoulet season has ended, but the handmade bowls that M. Wells in Long Island City, Queens, commissioned to bake and serve theirs this year are timeless. The blue-and-white pottery pieces, in slightly varied designs and tones, can just as easily hold servings of bouillabaisse or be used for summer berries, cherries, a thatch of coleslaw…
Gotham Bar & Grill has been closed for a little over a year (with plans to reopen this summer), but that hasn’t stopped the pastry chef Ron Paprocki from continuing to turn out his chocolate treats. For spring this year, there are pastel bonbons filled with passion fruit caramel, lemon olive oil and raspberry ganache.…
Duck eggs, larger than hen eggs and containing bigger, deep golden yolks and a larger proportion of protein-rich whites, are sold at some farmers’ markets. Now Utopihen Farms has started selling the duck eggs nationally, raised on a group of small family farms with a home base in New Holland, Pa. Their duck (and chicken)…
Eric “E.T.” Tecosky, the Los Angeles bartender behind the line of Dirty Sue cocktail condiments, has come up with a clever new product: a Bloody Mary mix with no tomato juice. Anyone can add tomato juice; Mr. Tecosky’s focus is the spices needed, in addition to his company’s own olive juice, to make a great…
Back when we had a share in a ski house at Mount Snow, Vt., we’d drive up with a cheesecake in the trunk of the car. It was frozen by the time we reached our destination and delicious to eat without thawing. The new blueberry ice cream cheesecake that Nicholas Larsen and Petrushka Bazin Larsen…
Is it rushing things to recommend a cookbook based largely on alluring dishes that are prepped and assembled, but mostly uncooked or barely so? It’s spring after all and the incentive to prepare salads instead of stews is compelling. Vanessa Seder, the author of “Eat Cool,” is a chef and writer based in Portland, Maine,…
MELBOURNE, Australia — This past summer in Australia had a dreamlike emotional dissonance, like pantomiming normalcy while the outside world remained overrun with illness and death. Everyone I know reads the news, speaks to loved ones in less-safe places and feels guilty that everything here is so very nice. We go to the beach, we…
Good morning. Eric Kim has a lovely story in The Times this week about using seaweed to add subtle umami to dishes, as in this creamy asparagus pasta recipe (above) that tastes a little bit like shrimp Alfredo even though it contains no seafood. (You could always add shrimp, though. That’d be excellent.) The shredded…