The chef Thomas Keller’s talent for frying chicken is such that many years ago he opened a family-style restaurant, Ad Hoc, down the road from his French Laundry in Yountville, Calif., where it was and still is the specialty. Now it’s landing in New York, at his elegant TAK Room in Hudson Yards, on Monday…
Mochi meets dressy petits fours at the Mochidoki shop in SoHo opening on Thursday. It’s the first shop for the company, founded in 2015, which has been selling its mochi-wrapped ice cream confections to restaurants like Nobu and, more recently, online to retail customers. The pastry chef Michael Laiskonis is consulting. At the SoHo shop,…
Stripping a sliver of orange peel to garnish that old-fashioned is one of the least demanding cocktail chores, but there’s an advantage to having a jar of Collins Orange Twist in Syrup on hand. An Italian import, these are uniform, nicely cut strips of peel for cocktails, desserts and even savory dishes like duck. A…
Food is the theme of a particularly focused group exhibit downtown this art season. For “Food Show,” the curators Chantal Lee and Jeffrey Morabito have gathered works by more than a dozen artists that express the relationship between people and food. Some of the works illustrate dishes like “Avocado Toast With Sunny-Side-Up Egg” by Mr.…
Good morning. I don’t know if you’re going to have time to make pastelón (above) tonight, but it sure would be nice to eat, a Puerto Rican lasagna of plantains, cheese and picadillo, dotted with raisins and, in some homes, drizzled with pique, a fermented hot sauce common to the island’s tables. It’s a dish…
Gray Kunz, the Swiss chef who grew up in Singapore, cooked in Hong Kong and broadened New York’s vision of fine dining in the 1990s at the luxurious Manhattan restaurant Lespinasse, died on Thursday in a hospital in Poughkeepsie, N.Y. He was 65. The cause was a stroke, a representative for his family said. Mr.…
Having a well-stocked pantry is always a good idea, whether you’re looking to throw together pasta with anchovies when there’s nothing in the fridge, or you want to avoid going grocery shopping when the weather is vile. It’s also true that a well-stocked pantry can provide a sense of safety and control when the news…
I can’t really speak French, but I cook in French. For years, I studied conjugations and the passé simple, practiced pronouncing yaourt and grenouille, but try as I might I just couldn’t seem to master it beyond the essentials like “deux pains au chocolat, s’il vous plaît.” In the kitchen, however, I am fluent. The…
MARATHON, Fla. — Like other commercial fishermen along the east and west coasts, Ethan Wallace had been waiting 18 months for China — the world’s largest importer of live lobster — to lift its crushing retaliatory tariffs on American seafood that had whittled down his profits. This week, that moment came: Beijing started allowing Chinese…
Welcome to Five Weeknight Dishes, where each Friday we present five different answers to the eternal question: What’s for dinner? Depending on the distractions of any given day, this question penetrates my consciousness some time between 12 and 6 p.m. The hour helps determine the answer and how much time I have to cook. This…