Chocolates that pay homage to New York — with colorful local images of the Statue of Liberty, the Brooklyn Bridge, Wall Street and so forth on each square — are a new addition to the collections made and sold by the chocolatier MarieBelle New York. Fillings vary, but include toffee, pistachio, espresso and passion fruit.…
American wines, sakes, and craft beers and ciders are what American Vinegar Works uses to produce its line of small batch vinegars. Rodrigo Vargas, who founded this new company in Lowell, Mass., in the northeast corner of the state, researched 19th-century vinegar traditions to create his line of eight complex and balanced vinegars. Of particular…
Matthew Kenney, the classically trained chef turned vegan ambassador and restaurateur, has introduced a collection of plant-based frozen dishes. His new PlantMade line includes Buffalo cauliflower bites, cacio e pepe “mac and cheeze,” chickpea curry, jackfruit enchiladas and carnitas, and Korean meatless balls. A sampling of these proved nicely seasoned and satisfying single servings. Mr.…
Even with social distancing, four to six guests can sit around a big table with this cunning new grill in the middle and sizzle their own skewered meats, seafood or short ribs. As the company promises, the grill is safe to use on a tabletop, even wood. With the charcoal lit and roaring hot, I…
HUNAWIHR, France — The tanker-truck pulled up and it was time to let it go. The decision to send the wine to the distillery had been made weeks ago. It still hurt. Soon the wine would be hand gel. “We’ve got to load it up now,” said Jérôme Mader, a 38-year-old winemaker, muttering to himself.…
The most memorable summer meals don’t hinge on a single perfect dish. Instead, it is the interplay of multiple plates and platters — like a great mezze — that transforms them into an occasion. And a well-executed simple side is as critical to the whole menu as anything that may have taken hours to compose.…
Good morning. Had a nice visit with a friend the other evening, sitting on a tree stump in his yard after dinner. He’d made duck legs, he said, rubbed with salt, pepper and a few generous shakes of five-spice powder, cooked them low and slow on his grill, before blasting them at the end to…
La Caridad 78, an Upper West Side anchor on the corner of 78th Street and Broadway for 52 years, has closed. It was one of the city’s best-known purveyors of Chino Latino food, a particular combination of Chinese-American and Cuban fare. The restaurant and others like it juxtaposed dishes from both cuisines; sometimes they met…
Hello and welcome to Five Weeknight Dishes. Last week, I boldly suggested that you roast dinner on sheet pans to minimize cleanup. I got some angry emails! You were so mad at me! It’s too hot out for that! Readers, I have to apologize. I lost sight of one of the founding principles of this…
Last summer, I had a breakthrough that came from the kind of paint-yourself-into-a-corner creative challenge I’ve learned to enjoy as a professional chef. I invited some guests over for dinner one night, only to discover in the late afternoon that one person was a vegan. On my way home from my office job, I picked…