When the coronavirus hit, even the most enthusiastic cooks had to adjust to a new, more complicated relationship with their kitchens. For the first time in a generation, Americans began spending more money at the supermarket than at places where someone else made the food. Grocers saw eight years of projected sales growth packed into…
Headliner Bronx Community Foundation Last week, a group of volunteers helped assemble an outdoor dining area on Alexander Avenue in the Mott Haven neighborhood of the South Bronx. The setup accommodates Ceetay and Hudson Smokehouse, two restaurants on the block, and is one of the Rockwell Group’s DineOut NYC systems, installed across the city. This…
Late last year, when my husband was very ill, my friend Debbie Goldberg dropped off a tsimmes, a holiday dish that I had not eaten in years. After heating it up and dipping my fork into the meat and sweet potatoes, memories of my own family — the sweet potato-and-pineapple casserole topped with marshmallows at…
Gabrielle Hamilton wrote a terrific column for The Times recently about how hard it is to cook the food she serves at Prune, her restaurant in the East Village of Manhattan, as if there weren’t line cooks in the kitchen but instead “a gentle older woman back there in heavy stockings and a cardigan.” There’s…
Paella to go in a proper pan, big enough to serve three or four, is the latest offering at José Andrés’s Spanish market in Hudson Yards. This is not your usual kitchen-sink paella, but a precise one that features only imported Mediterranean red shrimp and cuttlefish. It’s the first of what will be a changing…
The Museum of Food and Drink is offering a rich program of hourlong Zoom talks addressing cultural and political issues. First up is “Eating NAFTA: Food Justice, Policy, and the Cuisine of Mexico” on Sept. 17 at 8 p.m. Led by the author Alyshia Gálvez, with a panel of experts, the event will address how…
You think baking is demanding when it comes to precision? Try mixing a drink. Cocktail Kingdom, a company that sells everything you need for your bar but the booze, has introduced a set of six handsome stainless steel measuring spoons designed by the mixologist Jim Meehan. They go from a quarter-teaspoon to a tablespoon and…
To toast the Jewish New Year, 5780, the holiday that starts at sundown, Sept. 18, you can now pour some kosher single malt, made in Israel’s first whiskey distillery. Milk & Honey, or M&H Distillery, in Tel Aviv, makes a range of kosher malts with different finishes. Among them, the Elements Sherry Cask Single Malt,…
No need to save this delicious stunner for Rosh Hashana. Even though Breads Bakery has introduced it for the holiday, the Crown Medjool, a handsome ring of laminated croissant-style pastry filled with a creamy date purée, can be nibbled with morning coffee or served as an afternoon snack, or would make a grand entrance at…
Kenneth M. Horwitz is first an accountant and a lawyer. But for decades, his avocation has been cooking. “Deep Flavors,” his hefty new cookbook, is a compendium of his own recipes (sometimes adapted from others) all written for a kosher kitchen. He approaches the kitchen with the same attention to detail that he might apply…