Although small and apparently trivial, drink coasters carry much more meaning and importance than you would have thought. Especially if you are a business. Of any kind. Although related to bars, restaurants, and hotels, drink coasters can be a lifesaver in any field of business. And this is because their versatility allows them to be…
For Feast of the Seven Fishes, you will surely need some fish stock. Here’s the easy answer, a powdered stock base made from fish (like cod or haddock), onions and parsley root. It is said to be based on a recipe from 1921 that was developed by Auguste Escoffier. A chef, Henry M. Summers, was…
The title of this lavish gift volume on hummus is rendered in Arabic, English and Hebrew. The book, written by a team of Israelis, tours cities in the Middle East, exploring how they use chickpeas, not just in hummus but also in falafel, stews and other dishes, and even fashioned in gold as a prize…
Calvisius, the Northern Italian farmed caviar company, sells an innovative and useful type of dried caviar. Made from California white sturgeon roe and shaped like an ingot, the caviar is firm and hard so it can easily be shaved with a grater or potato peeler over scrambled eggs, an omelet, mashed potatoes, pasta, cheese, seafood…
Cafes that are serious about the coffees they prepare have become commonplace. But here’s a new one that’s also a school and a training ground for baristas, with rigorous courses leading to official certification by the Specialty Coffee Association, a global trade group. Chi Sum Ngai and Kaleena Teoh, who own Coffee Project NY cafes…
Olive Oil Jones, which imports oils and vinegars directly from their producers, has introduced tasting kits. Each well-priced box ($65) has four bottles of oil or vinegar, a varied assortment to explore. The oils are Catalan arbequina, Spanish Sierra de Cazorla, Portuguese Cabeço das Nogueiras and Western Sicilian. The vinegar kit has lambrusco, saba, bittersweet…
In his homey new Red Gate Bakery, opening Thursday, Greg Rales pays homage to a farm on Nantucket where he spent summers as a child. Mr. Rales is a self-taught baker, though he worked at Flour Shop and Ovenly. His director of operations is Patricia Howard, who was at the Beatrice Inn. Red accents enliven…
HATCH, N.M. — In all her eight decades of farming in southeastern New Mexico, June Rutherford has never seen a chile season this bad. “The weather hasn’t been a bit good for chile,” said Ms. Rutherford, who was recently crowned Queen of the Great New Mexico Chile Taste-Off, in Socorro, N.M., about 110 miles north…
I did not grow up in biscuit country. The totality of my pre-20s biscuit experience in the Northeast came in the form of Popeyes sides, Pillsbury Grands and McDonald’s breakfast sandwiches. (I still have a soft spot for those odd folded egg patties.) Since then, I’ve been schooled on all manner of biscuits, ranging from…
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. The fashion designer Batsheva Hay used to be a horrendous cook. A vegetarian since high school, she could…