Some cooks may balk at a vegan version of Bolognese because it bypasses the beef and milk that are usually integral to the Italian classic. But there is a particular thrill to capturing the spirit of a traditional ragù without the traditional ingredients. This recipe manages to achieve equally rich, robust flavor and comparable complexity…
Among the programs that provide thought for food is Tables of Contents, an organization founded in 2012 by the chef Evan Hanczor, of Egg in Williamsburg, Brooklyn. Among its activities are dinners inspired by literary works, both classics like “The Sun Also Rises,” and, starting in 2016, new works with food references read by their…
Purim, one of the happiest Jewish holidays, is coming up at sundown on Thursday. Essential to the celebration are hamantaschen, triangular cookies that are plump with fillings like apricot, poppy seed and even some savory combinations. Gastronome Bakery, opened by Jonathan Weizman as a pandemic-inspired offshoot of his wholesale prepared food and catering company, has…
Hake, related to cod, and monkfish, sturdy and easy to cook, might not dominate your shopping list like salmon. But with fewer restaurants ordering because of the pandemic, the fishermen hauling in these varieties off the Maine coast need you to buy them. A collaboration to encourage their use, between the Maine Coast Fishermen’s Association,…
Starting in the late 18th century there were whiskey distilleries clustered in Dublin. By the 1960s they were gone. It’s a complicated story, but now Dublin distilling is in revival mode. Teeling Whiskey, opened in 1782 by Walter Teeling, was reestablished near its original location in 2012 by the brothers Jack and Stephen Teeling, descendants…
Seemore Meats and Veggies, a company run by Cara Nicoletti, a fourth-generation butcher, fills its casings with a high proportion of vegetables to meat. It has just introduced a clever variety, chicken Parm. Each link delivers a flavor-packed mosaic of ground chicken, roasted tomatoes, cheese, bread crumbs and basil. Sear or grill them whole and…
When Amy Chasen opened Sweet Generation, her cupcake-size bakery in the East Village in 2014, she wanted to include a program that benefited society. Sweet Generation RISE, with internships for 16- to 24-year-olds to learn skills needed for food service careers, was born (and not connected to several other organizations also called RISE). It received…
How important is the choice of grape in determining the character of a wine? Extremely important, obviously. But it is far from the sole factor. Soil and bedrock, climate, farming methods, altitude and inclination, intent of the winemaker — all the elements of terroir can be just as important. Sometimes they can be even more…
It’s fair to say that though Mr. Lynch’s company, Kermit Lynch Wine Merchant, imports some of the best Beaujolais producers in the world, including Jean Foillard and Domaine Lapierre, those wines bear little resemblance to the Beaujolais of old, beyond being made entirely of the gamay grape. It’s still possible to find refreshing Beaujolais on…
Good morning. I’m not sure why homemade yogurt (above) didn’t take off this year the way sourdough bread did, the way kombucha kind of did. As Melissa Clark demonstrates, it’s so simple to make, “and the payback is huge: a pot of tangy, silky yogurt made with ingredients you can control and personalized to your…