At first glance, American paddlefish and Russian sturgeon seem about as different as two fish can be. The Russian sturgeon, whose eggs are used to make top-shelf caviar, is a carnivore that hoovers crustaceans and smaller fish off the floor of rivers, lakes and coastal areas the world over. The American paddlefish, found in only…
Good morning. The chef Brooks Headley is in the spotlight today, with his recipe for the crispy chicken-fried tofu sandwich (above) served at his Superiority Burger on the Lower East Side of Manhattan. It’s a bit of a project as most restaurant recipes tend to be, but it’s neither complicated nor difficult. If you start…
When I’m angry — which is often these days — I pull weeds. Getting my hands in the dirt untangles the knots that form in my stomach. With the first few weeds, I feel my exasperation with those who refuse to wear masks relent. It takes a little more digging and pulling to address the…
Headliner Butterfield Market Express Window The new Butterfield Market, a branch of the 105-year-old store on Lexington Avenue, is moving into the spacious storefront once occupied by Dean & DeLuca, but it won’t be ready until the fall. Evan Obsatz, one of the owners (along with his sister, Joelle, and his father, Alan), said the…
A lot of people are passionate about food. They continuously look for new recipes to try out and purchase different types of ingredients to make the perfect meal. Some even visit many restaurants to try out different dishes. Food brings happiness to people. This also depends on what type of food you eat. You should…
A few heavy hitters from the New York cocktail scene have collaborated on a new line of canned cocktails called Social Hour. Julie Reiner and Tom Macy, two of the owners of the Brooklyn cocktail bar Clover Club, are providing the mixological inspiration, while some of the base spirits will come from the New York…
Anna Gordon’s the Good Batch Bakery has been a staple in Clinton Hill, Brooklyn, for several years. In summer it even offered ice cream sandwiches made with its own cookies. On Wednesday Ms. Gordon is opening a scoop shop across the street. In addition to some new flavors like sprinkletown, coffee ganache and caramel brownie…
Pierre Thiam, a native of Senegal, has become the American ambassador for fonio, the versatile West African grain. He’s written a book about it. Now in addition to selling plain fonio, which cooks up like fine couscous, his company, Yolélé, has introduced tasty, efficient fonio pilafs. They are preseasoned with several flavor profiles: Yassa, with…
The composer John Cage was also a passionate mycologist. He even sold the fungal fruits of his foraging to the Four Seasons Restaurant in Manhattan. In 1972, he wrote a limited-edition book about mushrooms with Alexander H. Smith and Lois Long. Now the “Mushroom Book,” a reproduction with lithographic illustrations, anecdotes, poetry and even authors’…
Making soap basically requires two ingredients: fat and lye. Micha Magid, an owner of Mighty Quinn’s Barbeque, with a number of stores in New York and New Jersey, had a lot of fat in his kitchen. “We would trim the whole briskets before smoking them and were throwing away tons and tons of fat,” he…