The risk of coronavirus transmission is lower for outdoor than for indoor dining in almost every case, and the safest course of all is staying at home. But if you do decide to eat inside a restaurant, try to go at an hour when it’s less crowded. Before you sit down, take a quick look…
New Yorkers will be able to eat inside restaurants on Wednesday for the first time since March, and the word that best sums up my feelings about it is: Yikes! The thought of eating inside an actual dining room does not have me cowering under the covers the way it did six months ago, when…
Credit…Louise Hagger Credit…Louise Hagger In “Coconut & Sambal” (Bloomsbury, $35), Lara Lee, a chef living in London, explores her Indonesian roots, using her grandmother’s cooking as a jumping-off point. (Ms. Lee’s mother is Australian, and her father Chinese-Indonesian.) There are classic dishes: a chicken satay with a spicy peanut sauce, a beef rendang bubbling away…
Mandelbrot, typically a hard, crusty biscuit, is a close relative of biscotti. Zwieback (twice-baked) rusks from Germany and elsewhere in Europe are also part of the family, with the double-baking a way to extend its shelf life. Michael Reiss, a general contractor in Miami, preferred his family’s recipe for mandelbrot, which is baked only once,…
The Dodgers are long gone from Brooklyn. And so is Schaefer Beer, once a top-selling brand and a team sponsor that was brewed there. (It also sponsored the Mets.) The brand hung around longer than the Brooklyn Dodgers, with different owners in different locations. In the 1970s, the F.&M. Schaefer Brewing Company opened a new…
On trips to Rome, Steven Jenkins — formerly of Fairway and now running Olive Oil Jones — picked up the scent of coppiette, a kind of pork jerky. He and his wife would notice “Italian truck drivers’ passion for gnawing on this stuff whilst jamming gears,” and he described coppiette as “pure premium pork loin…
A big Italian family supper — a Sunday spread with pasta, red sauce “gravy” studded with meats, and more — defines the chef Joey Campanaro’s welcoming new book, “Big Love Cooking.” The meal comes in a late chapter, after you’ve explored biscuits dappled with sausage and cheese, spaghetti with clams (and anchovies), chicken cacciatore, halibut…
Vermont Rolling Pins and Company, which makes and sells more than a dozen kinds of rolling pins, has added hand-turned wooden cake stands to its inventory. They’re ample, 10 or more inches in diameter, and are available in cherry, maple or walnut. The company’s line of rolling pins has just been expanded as well, with…
In Min Jin Lee’s 2017 novel “Pachinko,” a restaurant owner approaches the protagonist, Sunja, after hearing of her famous kimchi. Sunja’s reputation preceding her, the owner hires her on the spot to supply his restaurant’s banchan — the small side dishes that often accompany a Korean meal. “Any fool can make a marinade and grill…
Buying wine can be a paralyzing challenge. Facing a wall of unfamiliar bottles can frustrate even the most worldly consumer. Those bottles have labels, of course, often with loads of information about the character and nature of the wine within. But the more detail they offer to knowledgeable wine consumers, the more baffling they seem…