Vegan Ice Creams With Cheffy Flavors

A scoop of Eclipse blackberry-tarragon ice cream devised by the chef Greg Baxtrom comes topped with support for his restaurant Olmsted’s food bank, active in Brooklyn. Toasted almond thyme ice cream by Nicole Krasinski, an owner and the pastry chef at State Bird Provisions in San Francisco, benefits Black Earth Farms, a Black and Indigenous…

Danny Meyer’s Restaurants Will End Their No-Tipping Policy

One of the country’s best-known restaurateurs, Danny Meyer, announced five years ago that his Union Square Hospitality Group would gradually eliminate tipping. The group’s decision began an industrywide examination of the age-old practice, but adopting it proved complicated, especially in New York State, where laws governing tip distribution are strict. Still, especially in recent months,…

This Chicken Salad Comes With a Kick

The next time you get delivery or takeout, don’t throw away those condiments. Use them in your next dinner. This recipe was inspired by a chef who, according to his fiancée, mixes together takeout condiments — hoisin sauce, nuoc cham, sambal oelek, to name a few — and rubs it on pork or chicken for…

Celebrate the Catskills in Your Kitchen

“The Catskills Farm to Table Cookbook,” a seasonal, brightly photographed survey of the area’s foods and farms, hews closely to what is produced in the region’s five counties in southern New York State. Spring brings nettles, ramps, fiddleheads, garlic scapes, pea pods and even milkweed buds to compelling recipes, like scalloped potatoes in a stinging…

A Cinnamon Bun From Aquavit

Spices like cinnamon and cardamom bring alluring fragrance to all sorts of Scandinavian foods, most notably baked goods like a classic swirled bun to pair with your morning coffee. The soft, slightly chewy and well-burnished breakfast pastries, showered with pearl sugar, from the chef Emma Bengtsson at Aquavit are heavenly scented with cardamom, too. And…

Ranch Dressing, but Make It Greek

Souvla, a chain of casual Greek restaurants in San Francisco, created a Greek yogurt-based version of ranch dressing six years ago, calling it Granch. They even trademarked it. Now the seasoning it depends on is being packaged and sold nationwide by Williams Sonoma. The mixture of buttermilk powder, herbs and spices, along with your lemon…

You’ve Heard of Boxed Wine. Enter the Boxed Negroni.

Cocktails on tap? From your fridge? St. Agrestis, the Brooklyn spirits company specializing in Italian-style aperitivos and digestivos, has introduced Negronis in a box, 1.75 liters (almost two quarts) of premixed cocktail. Like St. Agrestis’s bottled Negroni, the drink consists of the company’s Inferno Bitter spirit, their own vermouth and Greenhook Ginsmiths Gin for a…