By the end of the year the International Culinary Center, formerly the French Culinary Institute, will close its doors in SoHo and will become part of the Institute of Culinary Education in the Brookfield Place complex in Battery Park City. The two largest private professional cooking schools in New York City have planned to collaborate…
Steamed food has become a recent trend in cooking owing to the incredible amount of nutrients of such meals. Steaming is known to be a cooking method that requires no fat, only water to produce healthy meals. Apart from vegetables, you could steam meat, fish, rice, eggs, and other ingredients. Nevertheless, instead of steaming food…
SPRINGFIELD TOWNSHIP, N.J. — Armed with a cheap steak knife and a plastic basket lined with a garbage bag, a high-school sophomore named Alicia Garlic sat cross-legged in the dirt at Specca Farms, a pick-your-own operation here in South Jersey. As the sun burned through the early morning clouds, she harvested curly-leaf spinach as fast…
Good morning. Craig Claiborne put red bell pepper in his tuna salad sandwiches, and called for homemade mayonnaise to bind the ingredients. I do neither, preferring scallions, hot sauce and jarred mayonnaise of the sort called Hellmann’s east of the Rockies, and Best Foods to the west. You might add curry powder, or white balsamic…
HAMMONTON, N.J. — Workers at the largest blueberry farm in the Northeast move through the fields in small groups, fingers dancing with the speed of musicians as they pick bushes heavy with fruit. The more they gather, the more they are paid during a season that lasts only about seven weeks. Barring rain, they work…
Over his long, colorful life, the peripatetic James Sherwood seeded many businesses — container leasing, a London guidebook, ferries and riverboats, hotels and restaurants (like the “21” Club in New York and Harry’s Bar in London), an ice cream company, a magazine, fruit farms and a vineyard. But what made his name was his revival…
Hello and welcome to Five Weeknight Dishes. The Fourth of July, with its tantalizing promise of corn and watermelon, is somehow upon us. (Is time moving quickly? Slowly? It’s tough to tell!) There are two recipes below that would go nicely on the grill — though you could also cook them indoors if grilling isn’t…
For restaurants and the New Yorkers who love them, the outdoor cafes that have sprung up across the city over the past two weeks have been one of the few bright spots in a grim season. Under an emergency program that began on June 22, about 6,800 establishments have been authorized to serve food and…
I learned the secret to making the best, crunchiest fruit crumble over two decades ago. And I subsequently ignored it. A pastry chef friend shared the technique. Instead of sprinkling the raw crumbs on top of the fruit, where they absorb the juices and turn a little mushy on their undersides, he spread them out…
When a balmy evening inspires an ice cream craving, it’s time for a 60-second soft serve. Unlike regular ice cream, which requires some combination of muscle, machinery and time, this soft serve whips frozen fruit and a little dairy into a dessert that can — and must — be eaten instantly. It’s light and lux…