Smorgasburg has reopened in Williamsburg, Brooklyn, but for now, the chance to graze from a buffet of food vendors, is off the table. Smorg To Go only allows preordering through its new website for takeout from a weekly rotating list of 10 vendors. There are three new ones in the starting lineup: #Gogi for Korean…
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…
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…
Image Culinary Arts is an occasional illustrated look at what we eat.
Last year a friend asked me a question I had never considered before: Over the many years I had been writing about wine, what was the greatest thing this job had given me? I answered almost reflexively. As a New Yorker who has spent most of my life living in Manhattan, wine had provided me…
Hello and welcome to Five Weeknight Dishes. Last week, we established that summer is an ideal time to embrace simple cooking: Find fresh ingredients and let them shine. But we did not talk about cleanup. In fact, recipes never talk about cleanup. But a sink stacked with dishes and a countertop strewn with sullied pots,…
Overlooked is a series of obituaries about remarkable people whose deaths, beginning in 1851, went unreported in The Times. Nancy Green was standing under the South Side El on East 46th Street in Chicago one Thursday in 1923 when she was struck and killed by a car that had collided with a laundry truck and…
In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. When summer hits the Iberian Peninsula, everyone starts eating cold tomato soup. Spaniards, of course, prepare gazpacho —…
This spring, as shoppers searched shelves for yeast and flour, heirloom tomatoes were just beginning their journey. Their seeds were buried and reliably took root. With water, sunlight and good soil, the plants bore fruit, offering a timely reminder to us all on the importance of nourishment and care. Heirloom tomatoes illustrate a connection to…
You recognize the New York City health department letter grade in the restaurant window, and maybe even the Michelin seal. Now, you might also want to look for a blue-and-white sticker that says “Safe Eats.” The sticker represents membership in a new nonprofit organization of the same name, introduced Thursday, that has set standards for…