A scoop of Eclipse blackberry-tarragon ice cream devised by the chef Greg Baxtrom comes topped with support for his restaurant Olmsted’s food bank, active in Brooklyn. Toasted almond thyme ice cream by Nicole Krasinski, an owner and the pastry chef at State Bird Provisions in San Francisco, benefits Black Earth Farms, a Black and Indigenous…
One of the country’s best-known restaurateurs, Danny Meyer, announced five years ago that his Union Square Hospitality Group would gradually eliminate tipping. The group’s decision began an industrywide examination of the age-old practice, but adopting it proved complicated, especially in New York State, where laws governing tip distribution are strict. Still, especially in recent months,…
The next time you get delivery or takeout, don’t throw away those condiments. Use them in your next dinner. This recipe was inspired by a chef who, according to his fiancée, mixes together takeout condiments — hoisin sauce, nuoc cham, sambal oelek, to name a few — and rubs it on pork or chicken for…
“The Catskills Farm to Table Cookbook,” a seasonal, brightly photographed survey of the area’s foods and farms, hews closely to what is produced in the region’s five counties in southern New York State. Spring brings nettles, ramps, fiddleheads, garlic scapes, pea pods and even milkweed buds to compelling recipes, like scalloped potatoes in a stinging…
Spices like cinnamon and cardamom bring alluring fragrance to all sorts of Scandinavian foods, most notably baked goods like a classic swirled bun to pair with your morning coffee. The soft, slightly chewy and well-burnished breakfast pastries, showered with pearl sugar, from the chef Emma Bengtsson at Aquavit are heavenly scented with cardamom, too. And…
Smorgasburg has reopened in Williamsburg, Brooklyn, but for now, the chance to graze from a buffet of food vendors, is off the table. Smorg To Go only allows preordering through its new website for takeout from a weekly rotating list of 10 vendors. There are three new ones in the starting lineup: #Gogi for Korean…
Souvla, a chain of casual Greek restaurants in San Francisco, created a Greek yogurt-based version of ranch dressing six years ago, calling it Granch. They even trademarked it. Now the seasoning it depends on is being packaged and sold nationwide by Williams Sonoma. The mixture of buttermilk powder, herbs and spices, along with your lemon…
Cocktails on tap? From your fridge? St. Agrestis, the Brooklyn spirits company specializing in Italian-style aperitivos and digestivos, has introduced Negronis in a box, 1.75 liters (almost two quarts) of premixed cocktail. Like St. Agrestis’s bottled Negroni, the drink consists of the company’s Inferno Bitter spirit, their own vermouth and Greenhook Ginsmiths Gin for a…
Image Culinary Arts is an occasional illustrated look at what we eat.
Last year a friend asked me a question I had never considered before: Over the many years I had been writing about wine, what was the greatest thing this job had given me? I answered almost reflexively. As a New Yorker who has spent most of my life living in Manhattan, wine had provided me…