Headliner & Sons André Hueston Mack, a sommelier and winemaker, started feeling that the expanding roster of well-made American cured hams was not being given its due. “There are ham bars in Spain and France, but nothing like them in New York,” he said. So he has now become a hammelier and opened his own…
Melissa Clark and I were in Toronto over the weekend, eating marvelous fried ocean smelts among about a thousand other things at Brothers on Bay Street, before taking the stage at the Hot Docs festival with the reporter and critic Chris Nuttall-Smith to talk about Melissa’s new book, “Dinner in French.” (We also talked about…
At some point last Oct. 1, Russell Bucklew was served a gyro, a smoked brisket sandwich, two portions of fries, a cola and a banana split. We know this because, shortly after he was executed at 6:23 p.m. that day, the Missouri Department of Corrections gave details of the condemned man’s final meal request to…
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. Late last year, in the Shaheen Bagh plaza of New Delhi, a protest broke out. It was a…
The party was well underway and, for a gathering of hundreds of people last Saturday, it was not proceeding according to recent public health recommendations. The wine was flowing, the music was thumping, and the crowd, between courses of a gala dinner prepared by all-star chefs, was milling about the cavernous room on Pier 60…
The owners of David’s Brisket House in Brooklyn were probably wise to choose a different name for the new deli they opened in East Williamsburg late last year, even though the new place, Pastrami Masters, adopted its core menu from David’s. When New Yorkers hear the word brisket these days, they tend to think of…
My grandmother cooked in an embroidered cotton caftan and rubber flip-flops, getting all of her prep out of the way in the morning, sometimes enlisting my help with tedious potato-peeling or kneading. Blasting Hindi movie soundtracks on the radio, she built the seasonal Gujarati dish undhiyu, a specialty of the city of Surat, with purple…
I pride myself on creating pantry-staple-focused recipes, vague roadmaps that you can tweak and shuffle based on what you’ve already got — yes, you can use red onions in that shallot pasta — bolstered by vegetables or meat, if you like. My robust, if not chaotic, kitchen reflects that, meaning I can always make dinner…
You can get your fizz and pucker on at the city’s first fermentation festival, a gathering of foods and drinks that rely on the chemistry of yeasts, molds and bacteria. More than 20 local companies will be on hand with pickles, kombucha, beer, cheese, bread, wine, sake, cured meats, kimchi and, since it’s organized by…
There’s a new player on the mock-meat front: vegan corned beef. Jenny Goldfarb, a vegan for nearly 10 years whose family was in the Jewish deli business in New York, decided that the taste of a hefty corned beef sandwich or a Reuben should not be on vegans’ no-fly list. She spent months in her…