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…
Image Culinary Arts is an occasional illustrated look at what we eat.
Mondays are always a little hard, self-isolation notwithstanding. But a big bowl of cheesy pasta makes it better. And if you’ve got bacon and a hard, grating-type cheese, then carbonara is within reach. It’s speedy, too. To make enough for three or four people, cook 12 ounces pasta in well-salted water until very al dente.…
Early last month, Ben Katchor and I sat in B&H Dairy, a narrow East Village restaurant, eating giant cheese blintzes topped with sour cream and discussing the finer points of their construction. Should they be rolled like an egg roll, or folded like a burrito? Deep-fried or pan-fried? Can you really make them with sliced…
I always thought my pantry was under control. I like to cook, my wife enjoys baking, and we like to think of ourselves as reasonably organized people. But when we recently dug into the deep, dark recesses of our cabinet to make way for the additional staples that would support an extended stay at home,…
Good morning. I took the dog to the beach on Saturday, stayed a long way away from people, stared out at the elegant gannets prowling for bunker, at a trio of terns pinwheeling in the sun, at a bufflehead couple floating on the swell. Then I went home and made sourdough pineapple muffins, riffing off…
I keep looking for silver linings during the disastrous viral storm we’re now struggling through. Maybe, just maybe, the Covid-19 crisis that has kept people out of restaurants, limited supermarket ventures and prompted more home cooking will result in better eating habits. As things now stand, Americans have a long way to go before they…