Back in March, during those first terrifying weeks of the coronavirus lockdown, I started writing a series of articles as a way to help cooks figure out how to use the mountain of beans and pasta many of us had manically laid in, in case we couldn’t, or didn’t feel comfortable, leaving the house. Called…
FAIR LAWN, N.J. — Beth George was sitting in her kitchen when her cellphone chimed with an email. “I have visited New York a couple of times, and every time I return I end up dearly missing the bagels there,” the message said. “The taste is extraordinary. I would really like to open a shop…
Back in 2000, Keith McNally’s SoHo brasserie Balthazar outgrew the kitchen used by its bakery downstairs. So Paula Oland, who ran it, packed up her proofing baskets and rolling pins and headed to a building in Englewood, N.J., to expand its wholesale division, which also sold retail items to walk-in customers. The pandemic has caused…
Among the events derailed by Covid-19 was a talk — to be given by Fred Plotkin at the Getty Center in Los Angeles in May — connecting Michelangelo, the subject of a new exhibit, with the wine and food of his era. Mr. Plotkin, an expert in music, art and food, had also planned a…
The pandemic has brought a proliferation of new virtual cooking classes. #AskChefsAnything was an early entry, auctioning off interactive sessions to benefit immigrant workers, among others. Now there is Delicious Experiences, from a company based in Israel. It connects viewers with food experts for personalized one-on-one classes. Learn about burgers from Nate Appleman, about wine…
If the pandemic has you tackling complex baking projects, you might want a change of pace. For that, turn to the detailed, uncompromising recipes in “Lemongrass & Lime” by Leah Cohen, an owner of Pig & Khao and Piggyback in Manhattan. Ms. Cohen — whose mother is Filipino and father, who recently died of Covid-19,…
Bollinger, a Champagne house with a long history, tends to produce wines that are more richly pinot noir-driven than many (at least 60 percent in any cuvée). Most notable is its Vieilles Vignes Françaises, produced only from pre-phylloxera pinot noir grapes, grown on a couple of tiny plots. Now it has introduced an entirely new…
LONDON — Recently, when I posted a picture of a homely, frozen-spinach-filled pie on my Instagram, it got a lot of love. Usually, it’s red tomatoes that get the red hearts. It was interesting, then, to think about why this simple pie struck such a “Yes, please!” chord. There are many words I could reach…
Rangoon, a Burmese restaurant that opened in Brooklyn this year just in time for the pandemic, is not precisely the place that its owners, Myo Moe and Daniel Bendjy, envisioned. Still, you should go. Ms. Moe, the chef, would build her plates with more contrast and complexity if the world weren’t upside down. The rice…
To fill your homes with blueberries, sunflowers and almonds, farmers rent honeybees. When all goes well, the bees pollinate the flowers, resulting in ample yields. But sometimes the rental bees buzz off and pollinate wildflowers instead. The problem is a matter of timing. For a hive to pollinate crops well, it needs to be settled…