A big bowl of garlicky, soupy greens is what I craved today, probably my body’s natural response to all the poundcake and cookies I’ve been obsessively baking. So I took a deep breath, looked out the window at the blossoming trees, and cooked something green. I had some baby kale I got from the farmers’…
The Sherman Zwicker, a 78-year-old wooden fishing schooner, returned to New York City at the end of March after spending the winter in dry dock in Connecticut, having parts of its hull replanked by shipwrights at the Mystic Seaport Museum. With some fresh paint, a new awning and a load of supplies, the schooner would…
Instant ramen is one thing. What sets serious ramen apart is the deeply flavored, long-simmered broth, infusing all the components — vegetables, meats, eggs, tofu, seasonings and of course, noodles — with soulful richness. But even if you have ample time for leisurely cooking, would you have a pot of tonkotsu broth bubbling away with…
CHAPEL HILL, N.C. — When Bill Smith moved here in the late 1960s, he couldn’t find corned ham, a staple in New Bern, the coastal town where he grew up. “This would not do,” said Mr. Smith, the longtime chef at Crook’s Corner and a pioneer in the modern revival of Southern cuisine. His father…
Homemade face masks are chocolate in the hands of Jeff Shepherd, the owner of Lillie Belle Farms, a chocolatier in Central Point, Ore. He’s making Covid Bunnies, wearing masks, and made of solid organic chocolate in milk, dark and white, each standing about four inches tall. They can be shipped to arrive in time for…
Skip the soak. These slow-cooked and seasoned single-serving packages of beans from A Dozen Cousins are shelf-stable and ready to eat. There are three varieties in the new line, all vegan and preservative-free: Cuban black beans have a nice whiff of cumin and when puréed and thinned with stock provide soup; Trinidadian chickpea curry is…
Though it’s fittingly called Hard Times, a cocktail available for pickup from Feast restaurant in the East Village, has springtime in its DNA, thanks to rhubarb gin. Logan Rodriguez, the restaurant’s beverage director, uses Collective Arts Rhubarb & Hibiscus Gin. There are other rhubarb gins out there, and absent the rhubarb flavor, other floral gins,…
Lamb for Easter, or just because it’s spring, comes with a bonus from D’Artagnan. With the purchase of three racks, you also get a bottle of fine French olive oil from the property of the French movie star Jean Reno. Cooking a rack of lamb is a no-brainer. You can coat the fat with herbed…
An uncommon addition to your vinegar collection comes from Sirk in Friuli, a region in northeast Italy. Like traditional balsamic vinegar, Sirk is made from grapes, not wine, the base for many vinegars. But the similarity ends there. Ribolla Gialla white grapes, prized for winemaking in the region, are macerated and slowly allowed to ferment…
To gin up much-needed income restaurants are offering souvenir merchandise in addition to food to go. Save Restaurants Collection is a one-stop shopping aggregate for more than a dozen restaurants and restaurant groups, including the Contra Group, Mission Chinese Food, Roberta’s, Russ & Daughters and many more selling T-shirts, hats, books, gift cards and so…