Headliner City Winery New York City In the midst of the pandemic, it pays to have lots of space. Michael Dorf, the owner of City Winery, a group of wine, food and music spaces, has just such a location: 32,000 square feet on a renovated Hudson River pier that can accommodate 200 socially distanced indoor…
Before the pandemic, Pata Paplean’s nam tok boat noodles would slosh briefly into view each Saturday around noon and stay there until 5 p.m., all times being highly approximate. The next afternoon the noodles would return to the bar. Then they would disappear until the following weekend, when they would come back for another ten-hour…
Last year, Roger Gural closed his esteemed Arcade Bakery in the lobby of a TriBeCa office building. The space has now been taken over by Riad Nasr and Lee Hanson, the owners of the nearby restaurant Frenchette. Their head baker, Peter Edris, formerly at Bourke Street Bakery, and Frenchette’s pastry chef, Michelle Palazzo, monitor the…
Plant in fall or spring. Kentucky State University’s nursery list is a good place to start your search for young trees, if local plant stores don’t stock them. You can also find plants (and seeds and fruit) through Facebook fan clubs, Craigslist, Nextdoor and Etsy. Ideally, plant in places with hot summers and cold winters,…
PHILADELPHIA — The new pawpaw patch at the Woodlands, a sprawling historic property along the Schuylkill, still isn’t much to look at. But just give those trees time, said Alkebu-Lan Marcus, the farmer who tends to them. He knows his pawpaws will soon be excellent providers. The pawpaw is an ancient, native North American fruit…
What exactly does “Chasing Flavor,” the title of Dan Kluger’s new cookbook, mean? Perhaps that you had better eat your well-seasoned, vibrantly sauced vegetables — and there are plenty of recipes for them in the book. But even if you do, you won’t get dessert; Mr. Kluger, who owns Loring Place in Greenwich Village, doesn’t…
In the run-up to Thanksgiving, learning to make pie is a worthwhile skill. Kate McDermott, who wrote “Art of the Pie” four years ago and who has a new book, “Pie Camp,” will lead a series of three virtual classes in pie-making at the 92nd Street Y. The first one covers making dough. Next, the…
These gift boxes from Culinary Backstreets are designed to create a vicarious trip to a city like Naples or Athens at a time when travel is on hold. The company offers food tours of more than a dozen cities, and has assembled worthwhile assortments of often hard-to-find items that represent five of the destinations: Athens,…
It doesn’t get much newer or more different than this: Wheyward Spirit, a vodkalike liquor produced from whey, the milky leftover from making cheese and other dairy products. Emily Darchuk, a food scientist who lives in Portland, Ore., was dismayed by how much excess whey was discarded (billions of pounds a year) despite its nutritional…
Good morning. Robert Farrar Capon was a theologian, author and cook, probably best known for his book, “The Supper of the Lamb: A Culinary Reflection.” He died in 2013, at 87. His recipe for sour cream coffee cake lives on at NYT Cooking, though, where it has more than 2,700 five-star ratings. (Less well-known, but…