A Vintage Bash for All Things Burgundy

The party was well underway and, for a gathering of hundreds of people last Saturday, it was not proceeding according to recent public health recommendations. The wine was flowing, the music was thumping, and the crowd, between courses of a gala dinner prepared by all-star chefs, was milling about the cavernous room on Pier 60…

Tejal Rao’s 10 Essential Indian Recipes

My grandmother cooked in an embroidered cotton caftan and rubber flip-flops, getting all of her prep out of the way in the morning, sometimes enlisting my help with tedious potato-peeling or kneading. Blasting Hindi movie soundtracks on the radio, she built the seasonal Gujarati dish undhiyu, a specialty of the city of Surat, with purple…

This Festival Brings the Funk

You can get your fizz and pucker on at the city’s first fermentation festival, a gathering of foods and drinks that rely on the chemistry of yeasts, molds and bacteria. More than 20 local companies will be on hand with pickles, kombucha, beer, cheese, bread, wine, sake, cured meats, kimchi and, since it’s organized by…

Corned Beef, Hold the Beef

There’s a new player on the mock-meat front: vegan corned beef. Jenny Goldfarb, a vegan for nearly 10 years whose family was in the Jewish deli business in New York, decided that the taste of a hefty corned beef sandwich or a Reuben should not be on vegans’ no-fly list. She spent months in her…

Chicken, the Thomas Keller Way

The chef Thomas Keller’s talent for frying chicken is such that many years ago he opened a family-style restaurant, Ad Hoc, down the road from his French Laundry in Yountville, Calif., where it was and still is the specialty. Now it’s landing in New York, at his elegant TAK Room in Hudson Yards, on Monday…

A Permanent Home for Mochi

Mochi meets dressy petits fours at the Mochidoki shop in SoHo opening on Thursday. It’s the first shop for the company, founded in 2015, which has been selling its mochi-wrapped ice cream confections to restaurants like Nobu and, more recently, online to retail customers. The pastry chef Michael Laiskonis is consulting. At the SoHo shop,…

For a Faster Old-Fashioned …

Stripping a sliver of orange peel to garnish that old-fashioned is one of the least demanding cocktail chores, but there’s an advantage to having a jar of Collins Orange Twist in Syrup on hand. An Italian import, these are uniform, nicely cut strips of peel for cocktails, desserts and even savory dishes like duck. A…

Food Is the Subject of This Art Show

Food is the theme of a particularly focused group exhibit downtown this art season. For “Food Show,” the curators Chantal Lee and Jeffrey Morabito have gathered works by more than a dozen artists that express the relationship between people and food. Some of the works illustrate dishes like “Avocado Toast With Sunny-Side-Up Egg” by Mr.…