Cookware is among the stuff sold on Food52, the website for cooking and dining. Its new line, Five Two Essential Cookware, is designed with consumers’ feedback, and includes about the best saucepan you could want. Everything was considered: Made with three layers (aluminum sandwiched between stainless steel), it has well-balanced heft, a slightly rounded silhouette…
In the past two decades, the reputation of Spanish food on the world’s culinary stage has skyrocketed, with chefs like Ferran Adrià, the Roca brothers, the Arzaks and José Andrés in the lead. But as “Delicioso,” a new history of Spanish food explains, it is not a sudden phenomenon. The illustrated book is a dense,…
Ben LeBlanc, whose satisfying soups are ladled out at Good Stock, his cafe in the West Village and Urbanspace Vanderbilt market stand, is now selling them online. They come frozen in plastic sleeves, each a single generous 16-ounce portion. All are vegetarian or vegan, in flavors like carrot-ginger, roasted mushroom, lentil and roasted tomato. There’s…
The Chinatown Collection is a temporary pop-up store with items, selected by Care of Chan, a brand management agency, that pay homage to residents and businesses in the Manhattan neighborhood. T-shirts celebrating famous restaurants designed by the chef Danny Bowien of Mission Chinese Food and the artist Andrew Kuo, who has used Jing Fong as…
Francis Ford Coppola knows a thing or two about the Oscars, and about wine, with extensive and historic vineyards in Napa and Sonoma counties. This year, some of his wines, notably two swathed in gold, will be poured at the bar and backstage at the Academy Awards ceremony and the Governor’s Ball. And you can…
The Spotted Pig, the Manhattan gastro pub at the center of a sexual harassment scandal that devastated the careers of the celebrated chefs Mario Batali and April Bloomfield, served its last meal Sunday night. The closing came less than a month after Letitia James, the New York State attorney general, announced that Ken Friedman, the…
As a general rule, I don’t take requests for recipes — not at home when I’m cooking for others, and not for this column. Sure, the temptation to give people exactly what they want is always there, but ultimately I’m not sure that does anyone any favors. If I just wrote recipes by request, this…
There’s a lot of ocean out there, and boats engaging in illegal fishing or human trafficking have good reason to hide. But even the stealthiest vessels — the ones that turn off their transponders — aren’t completely invisible: Albatrosses, outfitted with radar detectors, can spot them, new research has shown. And a lot of ships…
Moo shu pork is a Northern Chinese dish from Shandong, popularized in the United States in the mid-20th century. My parents were introduced to it at Joyce Chen’s restaurant in Cambridge, Mass., where it had been served since 1958, alongside now-ubiquitous dishes like Peking duck, pan-fried dumplings (which she called “Peking ravioli” — a term…
Good morning. Gabrielle Hamilton has a beautiful recipe in The Times this week, for cold candied oranges (above). It’s accompanied by an essay that’s a glittery, perfect jewel. I think it might get you to make the dish even on a weeknight, just so you can have it the next night after dinner, a perfect…