Watermelon ham. Radish prosciutto. Jerky sticks made from burdock root. It would be easy to view these recent inventions simply as fresh evidence of the veganizing of the American diet. But each is the work of a chef with a decidedly carnivorous bent. The first two were created by Will Horowitz, the omnivorously curious chef…
As you sit at home with that bowl of mac and cheese, you might enjoy some more lavish vicarious treats. The 92nd Street Y has scheduled a course of virtual hourlong talks about the feasts of yore, in Cleopatra’s Egypt, in ancient Greece under Alexander the Great, in gluttonous Roman times during Caesar’s reign, and…
Organic Mixology, or OM, a line of intriguing liqueurs in combinations like Meyer Lemon & Ginger, has introduced a Dark Chocolate & Sea Salt flavor. This is not your often-cloying garden-variety chocolate spirit, but one that showcases the bitterness of dark chocolate, with the salt a subtle grace note. The company suggests using it in…
Though Missy Robbins is known for homemade pasta at her two Brooklyn restaurants, Lilia and Misi, she is also an expert when it comes to preparing vegetables. Jarred marinated and grilled artichokes (16 ounces, $17), slow-roasted tomatoes in olive oil (12 ounces, $18), and lemon and garlic marinated zucchini (6 ounces, $16) are superb additions…
Ears of corn with purple kernels among the gold are new on the market from Baldor Specialty Foods, the wholesale company that has been delivering to retail customers during the pandemic. The corn, which comes already shucked in packs of four, is grown in Florida and New Jersey. It has the meaty, rich flavor and…
Like many restaurateurs and chefs trying to survive the pandemic, Jonathan Benno has gone into the meal kit business. Along with dinner dishes to assemble at home, his Leonelli Focacceria e Pasticceria in the NoMad section of Manhattan is offering frozen chocolate chip cookie dough, ready to bake. Leave space on the baking sheet: The…
The buyers for Food52 have found an unusual item, a bag from Tuscany for keeping bread. It’s fashioned of sturdy washable paper by Uashmama, a company that specializes in the material and uses it for a range of products. The bread bag is made in various colors and in two sizes, suitable for round or…
When Nicole Taylor’s agent suggested three years ago that she write a Juneteenth cookbook, Ms. Taylor, a food writer, shelved the idea. She didn’t think any publisher would buy it. But early this summer, after several months spent working on a proposal, Ms. Taylor had a deal worth many times what she was paid for…
Good morning! This is Tejal, writing to you from Los Angeles, where the summer produce is nudging me toward this gorgeous succotash (above) from Vallery Lomas. It’s everything good about late August crammed together in one bowl: fresh corn, ripe tomatoes, shelled butter beans, slippery okra — and a little Andouille sausage and seasoned shrimp,…
Lockdown has been predictably tough on Britain’s independent brewers. Mandatory pub closures and the suspension of non-essential employment have made it problematic for hardworking, devoted indies to get their best real ales in front of punters. Happily, there are many ways to show love to your favourite brewers by ordering in some of their delicious…