Your New Favorite Sandwich

Good morning. The chef Brooks Headley is in the spotlight today, with his recipe for the crispy chicken-fried tofu sandwich (above) served at his Superiority Burger on the Lower East Side of Manhattan. It’s a bit of a project as most restaurant recipes tend to be, but it’s neither complicated nor difficult. If you start…

A New To-Go Window From an Uptown Fixture

Headliner Butterfield Market Express Window The new Butterfield Market, a branch of the 105-year-old store on Lexington Avenue, is moving into the spacious storefront once occupied by Dean & DeLuca, but it won’t be ready until the fall. Evan Obsatz, one of the owners (along with his sister, Joelle, and his father, Alan), said the…

A Bakery Gets Into the Ice Cream Business

Anna Gordon’s the Good Batch Bakery has been a staple in Clinton Hill, Brooklyn, for several years. In summer it even offered ice cream sandwiches made with its own cookies. On Wednesday Ms. Gordon is opening a scoop shop across the street. In addition to some new flavors like sprinkletown, coffee ganache and caramel brownie…

New Seasoned Fonio Pilafs From Pierre Thiam

Pierre Thiam, a native of Senegal, has become the American ambassador for fonio, the versatile West African grain. He’s written a book about it. Now in addition to selling plain fonio, which cooks up like fine couscous, his company, Yolélé, has introduced tasty, efficient fonio pilafs. They are preseasoned with several flavor profiles: Yassa, with…

A Reissue of John Cage’s Mushroom Book

The composer John Cage was also a passionate mycologist. He even sold the fungal fruits of his foraging to the Four Seasons Restaurant in Manhattan. In 1972, he wrote a limited-edition book about mushrooms with Alexander H. Smith and Lois Long. Now the “Mushroom Book,” a reproduction with lithographic illustrations, anecdotes, poetry and even authors’…

Soap With a Brisket Back Story

Making soap basically requires two ingredients: fat and lye. Micha Magid, an owner of Mighty Quinn’s Barbeque, with a number of stores in New York and New Jersey, had a lot of fat in his kitchen. “We would trim the whole briskets before smoking them and were throwing away tons and tons of fat,” he…