Wholesale suppliers that normally deliver pallets of pasta and boxes of beef to commercial kitchens have also been hit hard during the coronavirus pandemic. Their clients include closed businesses and institutions like restaurants, caterers and clubs. The Chefs’ Warehouse in Ridgefield, Conn., is the latest wholesale grocer to open its inventory to the public. (Baldor…
In normal times, many people enjoy communal Passover Seder dinners in restaurants, and there are usually many worth recommending. Similarly, Easter Sunday is often a time for festive brunches and dinners, frequently in restaurants. But this year is different, with dining rooms shuttered and diners staying in. Still, there will be festivities, and eating. Here…
Sardines on toast — maybe drizzled with olive oil and topped with onions, or slathered with butter and rubbed with garlic — is always a sustaining meal. Especially now. But what happens when I run out of bread? Or maybe, I had toast and jam for breakfast and want something a little lighter for lunch?…
As an artichoke lover, I am always game for a new recipe, especially before Passover when the thorny vegetable is beautifully in bloom. Recently, I hit the jackpot. At a typical Washington dinner party a couple of months ago, where people often are eager to share recipes, someone at my table, Suzanne Berman, told me…
This is not the Passover article I was planning to write. I’d planned to write a peppy, service-driven piece on how to successfully pull off two days of cooking for a modern, secular meal. But over the last few weeks (and long after the development of these recipes, and their photo and video shoots), everything…
The bitter herb or moror, for the Seder plate is usually horseradish (in my home, slivers of the fresh root). I’m not sure I’ll be shopping for it this year, but the jarred kind is always a substitute. And it’s a standard accompaniment for gefilte fish. Freshly made, properly forceful white (plain) and red (beet)…
What would Easter be without fanciful chocolate eggs? These, from andSons, a chocolate shop with pedigree that opened last spring in Beverly Hills, Calif., appear simple, colorful and unadorned, but inside they’re a confectioner’s dreamscape. Layers of peanut nougat, pecan praline, chocolate marshmallow, yuzu ganache and vanilla caramel, among other components fill the various molded,…
It took a virus. For the first time in its more than 100-year history, the original Grimaldi’s Pizzeria is delivering its coal-oven pizzas with online ordering available. Pizzas can be also be picked up at the restaurant. Traditional, white and pesto pizzas are on the menu along with calzones, some antipasti like Caesar salad and…
Though the name Corleone may be best known from “The Godfather,” Corleone is also a town near Palermo, Sicily, that is the source of some ancient grains used to make pasta, heirloom tomatoes for sauce and thousand-year-old olive trees for oil for a company based there, Bona Furtuna. Its pastas are particularly flavorful without being…
It’s not your typical Swiss Army knife. Victorinox, the company that makes those gadget-laden implements, also has several lines of simpler kitchen cutlery. Its newest is a cross-cultural affair, made with a Japanese santoku-shaped seven-inch blade instead of a standard chef’s knife blade. It’s called Damast because the steel is forged according to the Damascus…