How Did the Diner Menu Get So Long?
ImageCreditKoren Shadmi Culinary Arts is an occasional illustrated look at what we eat.
At Tsismis, Filipino-American Drinking Food Worth Talking About
Tsismis is the opposite of a speakeasy. It isn’t hiding anything; its glass facade on Orchard Street wants to strike up a conversation so badly that it almost follows you home. The windows are stenciled with cartoon characters and with text-message bubbles that call out in English (“Hello! New York”), Spanish (“que rico!”), French (“bon…
Food Stall at Urbanspace Helps Up-and-Coming Chefs
Among the scores of kiosks and stalls within the Urbanspace market halls, there’s a new one with a difference in the Vanderbilt location. Meryenda, from the chef Edie Ugot, serves Filipino dishes, like crisp and nicely spiced pork and shrimp lumpia; pancit, or glass noodles, with pork belly, sausage and vegetables; and chicken adobo over…
Poilâne Brings Its Parisian Bakery to New York
A pop-up of Poilâne, the Parisian bakery, will occupy the front of Lafayette restaurant in NoHo from Tuesday through Nov. 3. Sourdough loaves, walnut financiers, carrot and curry cake, cardamom-ginger-swirled brioche feuilletée and more will be sold, some baked on the spot, some shipped from Paris. The occasion is the publication of a cookbook for…
A Celebration of Irish Whiskey
An event billed as the first Irish whiskey festival in New York will take place on Nov. 2 at Pier A Harbor House, featuring tastings, cocktails, seminars, food and music. It’s organized by Sean Muldoon and Jack McGarry, partners in the award-winning bar, the Dead Rabbit, along with Articulate Ventures, an event organizer. Tickets are…
Chocolate Spiders, Oh My!
Here come these spiders, their eyes popping out at you. These spider confections, more than two-inches wide, are the work of Marc Aumont, the executive pastry chef of Kreuther Handcrafted Chocolate. Their plump marshmallow bodies sit on cookie bases, with caramel ganache heads and eight spindly legs, all coated with chocolate. They are available in…
Michelin Gives Blue Hill at Stone Barns Two Stars
When Michelin announced earlier this month that its 2020 New York City guide would include Westchester County, it led some Michelin-watchers to one conclusion: The guide wanted to award one or more stars to Blue Hill at Stone Barns in Tarrytown, N.Y. And that’s exactly what happened. In the star lineup announced on Monday afternoon,…
At Amácita, Tex-Mex Deftly Adapts to Los Angeles
LOS ANGELES — Tex-Mex, maligned by outsiders, skeptics and snobs for decades, is often mislabeled as a counterfeit branch of Mexican cuisine, or dismissed as the regrettable fuel of American sports bars. If you’ve been duped and accepted this as the truth — if you have, in other words, rebuffed the vast regional cuisine of…
Cooking School Offers Holiday Class
For a head start on a real New England Thanksgiving, watch two chefs prepare a five-course holiday dinner at the De Gustibus Cooking School at Macy’s. Clark Frasier and Mark Gaier, who worked together at Jeremiah Tower’s Stars in San Francisco and have gone on to open M.C. Perkins Cove in Ogunquit, Maine, will make…
The Art of the Chinese Banquet
Anyone who has participated in a Peking duck banquet knows that such multicourse, celebratory dinners are a big deal in China, and have been for centuries. A new exhibit at the Princeton University Art Museum shows feasting from the 10th to the 14th centuries — during the Liao, Song and Yuan dynasties — through banqueting…