A new line of pecan butters is hard to resist. They’re just sweet enough, a trifle soupy (chill them, and they firm up) and come in plain, with maple syrup and sea salt; chocolate; espresso (decaf); and cinnamon. They’re superb spooned over ice cream. Sunday Provisions Pecan Butters, $14 for 7.5 ounces, sundayprovisions.com; also $14.95…
Is fonio the new quinoa? This African grain, native to the regions just south of the Sahara, has been given that label. It has a lot going for it, as Pierre Thiam, a New York chef from Senegal, explains in his elegant cookbook. Fonio is easy and fast to grow. It’s also drought-resistant, nutritious, gluten-free…
This year, the annual food conference held by International Association of Culinary Professionals (I.A.C.P.) will be held March 27 to 29 in Pittsburgh. There will be dozens of talks, panel discussions and interviews, with personalities like Padma Lakshmi, Rocco DiSpirito, Michel Nischan and Dorie Greenspan. Beth Kracklauer, the food editor of The Wall Street Journal,…
The gooey, hulking 6-ounce chocolate chip walnut cookie for which Levain Bakery is justifiably famous is about to get some competition, of the bakery’s own making. For its new NoHo location, opening Wednesday, Levain is introducing an equally hefty double chocolate chip cookie without nuts, a knife-and-fork confection worth eating à la mode. It is…
So you check food labels and avoid products with long lists of unpronounceable components. What about cleaning products? For Veles, a new spray-on surface cleaner, Amanda Weeks — an entrepreneur from Staten Island, with a background in marketing — turned back the clock to the 19th-century pantry, when vinegar and baking soda were the Fantastik…
Though it’s now on the lower level, Dickson’s Farmstand Meats’ move from the main floor of Chelsea Market was driven by a desire for increased space. Jake Dickson now has an expanded kitchen and more seating to meet the demand from customers who could not wait to tuck into a roast beef sandwich. There are…
Every so often, someone writes an article or blog post or tweet about how they wish people who wrote recipes would just “shut up and publish the recipe.” They don’t want to hear about how chickpeas were your childhood dog’s favorite food, or how a particular pasta dish in a small town outside Rome led…
The act of buying wine can rank high among life’s unpleasant tasks. It’s not a physical or mental issue so much as a psychological one. We’re just talking about a bottle of wine, after all, first among first-world problems. But often the act of selecting that bottle is fraught with the fear of making a…
Jengkol beans, as fat as silver dollars, bobbing in chile sauce. Jackfruit braised in sticky-sweet soy sauce until it falls apart like pulled pork. Tender slices of beef lung nestled among famously fragrant stink beans. Dishes like these bring Wendy Wong to the New York Indonesian Food Bazaar in Elmhurst, Queens, every month. On a…
Good morning. Tell me why, I don’t like Mondays, Bob Geldof wrote so many years ago, and the mournful sentiment echoes around the kombucha station at work to this day. People aren’t looking forward to cooking at the top of the week, to salmon in parchment or a layered vegetable torte. They want simplicity, ease,…