A lot of people are passionate about food. They continuously look for new recipes to try out and purchase different types of ingredients to make the perfect meal. Some even visit many restaurants to try out different dishes. Food brings happiness to people. This also depends on what type of food you eat. You should…
A few heavy hitters from the New York cocktail scene have collaborated on a new line of canned cocktails called Social Hour. Julie Reiner and Tom Macy, two of the owners of the Brooklyn cocktail bar Clover Club, are providing the mixological inspiration, while some of the base spirits will come from the New York…
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…
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…
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’…
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…
By Becky Vuksta’s calculations, the new socially distanced dining-hall setup at Furman University in Greenville, S.C., will serve 12 students a minute, or 720 students per hour. Not bad, but still not fast enough to feed the school’s 2,700 students in the rush between classes. So Ms. Vuksta, Furman’s director of auxiliary services, has added…
When Lina Baez-Rosario moved to the United States as a young girl, she missed her home in the Dominican Republic. Her parents made sure to cook with familiar flavors, to keep memories alive. As an adult, the 42-year-old special education kindergarten teacher, who lives in the Inwood area of Manhattan, found those same tastes through…
Hello and welcome to Five Weeknight Dishes. My goal here is always to keep cooking simple: You need to be able to pull off these recipes after a busy day, especially if you’ve got kids at home, clanging around. But this time of year is really about keeping it simple: Summer and simplicity go hand…
Between the physical, emotional and economic miseries delivered by the pandemic, the continuing national debate over racial justice and the myriad daily shockers that have battered the national equanimity, I’ve learned it’s possible to feel hopeful and despondent at the same time. Add to that, it’s summer, and though we’re no longer stuck indoors exactly,…