My wife and I, both restaurant chefs who have abruptly lost our jobs, have been living for more than a month soberly and devoutly conserving our resources. You could mistake us for back-to-the-land homesteaders. I gave her a haircut, and she sprouted the scallions on the windowsill. I’ve learned to make the cottony Kaiser rolls…
There are days lately when Renato Poliafito feels he is reliving a familiar old nightmare. In 2012, when Hurricane Sandy drove the evening high tide onshore, Mr. Poliafito was an owner of a small bakery called Baked, in Red Hook, Brooklyn. Bay water ran through the neighborhood’s low-lying streets and into the basement of Baked,…
What this summer will be like, with the possibility of sitting — maybe six feet apart — on a boardwalk overlooking the ocean, remains to be seen. But, in the meantime, you can arrange for lobster rolls at home for a dinner or weekend treat for that summer-by-the-sea feeling. Here is a selection of New…
WARSAW — The Polish milk bar is remarkably well suited to the coronavirus lockdown. At these traditional restaurants, diners can pick up orders of ready-made pierogi or get home delivery of the familiar comfort of a barszcz beet soup and stuffed cabbage, to warm in the oven. Much of the menu comes at spectacularly low…
One month ago, to meet the last payroll before the pandemic shut their restaurant, the three owners of Coogan’s in Upper Manhattan got a beverage supplier to take back cases and kegs of beer. Their insurance company would not budge on the quarterly premium, charging the same price to cover the risk of an empty…
One month ago, to meet the last payroll before the pandemic shut their restaurant, the three owners of Coogan’s in Upper Manhattan got a beverage supplier to take back cases and kegs of beer. Their insurance company would not budge on the quarterly premium, charging the same price to cover the risk of an empty…
Kosterina, an olive oil company in the Peloponnese region of Greece that uses native koroneiki olives, has introduced chocolate bars, the dark chocolate blended with the extra-virgin olive oil. The result is rich, silky chocolate in some uncommon Mediterranean flavors like fig and balsamic vinegar; almond butter with vanilla; and nuts, including walnuts and pistachios,…
These days, an uncommonly large number of people are cooking every meal, and while recipes are not in short supply, inspiration might be. Cookbooks are still one of the best ways to pull yourself out of meal-planning fatigue and find an idea — a pasta sauce, a flavor combination, a technique — that can change…
Even that pour of club soda will take on a springtime rosé hue in this new glass. It comes in a stemless shape, now something of a classic, and has a bubbly pattern in pale salmon pink that deepens from top to bottom. It’s a fairly substantial glass, holding 16 ounces, and could even be…
A new online course from the YIVO Institute for Jewish Research in Chelsea explores the history of Jewish food through the lens of Ashkenazi traditions. It features personalities and scholars in the Jewish food world, like Darra Goldstein, Lior Lev Sercarz, Adeena Sussman, Leah Koenig and Niki Russ Federman, along with materials from YIVO’s archives.…