“Bite Sized,” a bright digital cookbook and a fund-raiser for Relief Opportunities for All Restaurants (ROAR), has a finite collection of recipes from just 17 restaurants. They’re all tenants of buildings owned by Brookfield Properties, a real estate development and management company, and the book is an effort by the landlord to help restaurants during…
Regal, a brand of a New Zealand company that farm-raises king salmon, has introduced prepared fillets. The company, which also cultivates the highly regarded Ora King salmon, also from New Zealand, and has a green (best choice) rating from the Monterey Bay Aquarium Seafood Watch for its fish, calls this new line wood-roasted. It’s actually…
Lars Williams and Mark Emil Hermansen, both alumni of Noma in Copenhagen, were not about to can any old cocktail for their company, Empirical, which develops flavors and distilling techniques with ingredients like beet molasses, toasted birch and young pine cones. Its first canned drinks are labeled Can 01 (10 percent alcohol) and Can 02…
Despite their own economic worries during the pandemic, several restaurateurs are stepping up to provide aid to Beirut, Lebanon, after the devastation from the explosions two weeks ago. Philippe Massoud, a native of Beirut who is the chef and owner of Ilili in NoMad, along with his brother and the restaurant’s co-owner, Alexander Massoud, and…
Pressoir.wine, an organization that holds wine events, is an extension of two wine extravaganzas — La Paulée, a series of annual celebrations, and La Fête de Champagne for Champagne tastings and dinners — founded by the sommelier Daniel Johnnes. Pressoir puts on wine trips, tastings and other events, and, with Covid-19, online Zoom wine classes…
The most used room in any house is likely the kitchen. Therefore, it is important that this place is properly designed and enhanced to allow adequate natural light and ventilation to make it as functional and as cozy as possible. If you are looking at achieving the ideal kitchen space, you may want to start…
In the early weeks of the pandemic, when we had to make our own masks or go without, a friend sewed pleats into a soothing blue-and-white rectangle of cotton with ties at the corners and gave them away. I still wear mine, even though many New Yorkers have moved on to the style with elastics…
The chef Maneet Chauhan likes to think of chaat as an emotion. A single bite can be jolting, pucker-inducing and refreshing all at once, balancing sweet with salty, tangy with spicy, crunchy with creamy, demanding you come back for more. The word chaat, she points out, is derived from the verb chaatna, “to lick” in…
The Blue Hill restaurants at Stone Barns in Pocantico Hills, N.Y., and in Greenwich Village will not reopen in their current formats next year, nor will the restaurants be called Blue Hill. In a letter to staff late Sunday, the chef Dan Barber said he and his partners in the restaurants — his brother, David,…
Good morning! It’s Monday, in case you need a reminder, and this is Tejal, filling in for Sam. I’m still finding my way around my new kitchen in Los Angeles, and I’ve taken notes from the expert organizer Faith Roberson, who recently tackled Priya Krishna’s fridge, using lazy susans to help with an overabundance of…