Headliner Haizea What does it take to open a restaurant in the midst of a pandemic? Mikel de Luis, the chef and the owner of a tiny, contemporary Basque-style spot whose opening was postponed by two months, will now test the waters, going takeout-only. “It’s been frustrating not to open,” he said, adding, “It’s time…
Grilled chicken is ubiquitous but rarely sublime. It’s not our fault: The window between raw and dry, pale and burned, is unfairly narrow, and somehow it’s also possible for grilled chicken to be both raw and burned at the same time. On the stove or in the oven, chicken lets us be lazy. Last-minute seasoning,…
Torch & Crown Brewing Company started more than 10 years ago when Joe Correia and John Dantzler, high school buddies, began brewing at home. They have been making their beer in the Bronx, but, soon, they will be opening a Manhattan brewery at 12 Vandam Street (Avenue of the Americas) in SoHo and shifting some…
ATLANTA — The other night I ate in a steakhouse. I had never been so happy to see a wedge salad in my life. I hadn’t been in a restaurant since March 15, a few days before Atlanta’s mayor ordered all dining rooms to close. On April 27, Georgia became the second state, after Alaska,…
In One Good Meal, we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress. In a former life, the Austin, Texas, hotelier Liz Lambert served as a trial lawyer in the Manhattan…
As a pantry staple, capers don’t tend to get a lot of attention, and they’re rarely the star of a dish. But the tiny salted flower buds (which is what they are) add a piquancy to all kinds of foods, especially when submerged in a buttery pan sauce that’s rounded out with garlic and herbs.…
For Judith Norell, an owner of Silver Moon Bakery on the Upper West Side, cooking classes are a recent side business. She has started a series of weekly Zoom sessions on Tuesdays, charging a minimal optional fee and will use the funds to provide treats for health care and other emergency workers in the neighborhood.…
It may not be a salad in the traditional sense of the word, but that doesn’t stop macaroni salad from being a bright, acidic and herbaceous partner to virtually anything off the grill. Many would argue that no cookout is complete without it. Yes, it’s unapologetically retro, a supporting player at American barbecues for decades,…
Buying Cheddar? Even with handmade clothbound farmstead products, finding anything aged more than two years is a challenge. That’s why Hook’s Aged Cheddar Cheese from Mineral Point, Wis., is so special; some are aged up to 20 years. The bright orange cheese has an aroma of toffee and herbs, is moderately sharp and delivers an…
Made In, a company that delivers cookware directly to consumers, has introduced a roomy carbon-steel grilling pan. Toss in cipollini onions, mushroom caps, shrimp, little Red Bliss potatoes or meatballs to pick up the grill’s smoky allure and char. The pan can be used in temperatures up to 1200 degrees Fahrenheit. The stainless steel handle…