Garbage is inevitable in the restaurant and bar business. Kitchen employees toss onion skins and meat fat into the wastebasket almost instinctively. Once-used plastic wrap and slips guarding the linens find their way into black bags for trash-day pickup. Plastic bags are ordered by the bundle and then often discarded after customers use them to…
Good morning. Happy new year. How’s the cabeza? Today’s reading is from Kingsley Amis’s “Lucky Jim,” the true Gospel of hangover literature: Dixon was alive again. Consciousness was upon him before he could get out of the way; not for him the slow, gracious wandering from the halls of sleep, but a summary, forcible ejection.…
Rusana Sayadyan threw down a ball of dough the size of a tangerine and rolled it out into a big, floppy disc, lifting the edges to spin it around. Thirteen years ago, she was an apprentice at a bakery in Armenia, learning to make jingalov hats — the football-shaped flatbreads stuffed with a dozen varieties…
For all of my adult life, I’ve reveled in rare rib-eye steaks and oozing Camembert. I won’t let go of my drumstick until I’ve gnawed off every bit of cartilage and golden skin, and it’s best to not even talk about bacon so crisp that it won’t bend for that first porky bite. Yet over…
In the fall, when I was supposed to be thinking about the best restaurants I’d reviewed over the year, I found myself thinking often and happily about a four-year-old restaurant that I’d never reviewed at all: the Four Horsemen, in Brooklyn. It had opened in the summer of 2015, and while I’d enjoyed it, gone…
Image Culinary Arts is an occasional illustrated look at what we eat.
Headliner Ernesto’s At 21, Ryan Bartlow took off for Spain, most specifically for San Sebastián in the Basque region. The chef worked at some good restaurants in his hometown, Chicago, after culinary school, and then got himself a two-year stint at Akelarre, a restaurant with three Michelin stars overlooking San Sebastián, where he fell in…
We don’t know what it is about, “The Most Wonderful Time Of The Year” and chocolate, but these two go together better than peanut butter and jelly. You can never go wrong when you give the gift of chocolate. You can give a beautiful box of chocolates, an imported cocoa powder, or delicious dark chocolate…
With its homespun snapshots, “The Corn Exchange Cookbook” is not exactly a lavish gift book, but its pages promise to become stained and dog-eared from frequent use. MJ Adams — a New York chef who worked with Tom Valenti, David Page and Edna Lewis — moved to Rapid City, S.D., in 1996 after a family…
Rhine Hall is a fruit brandy distiller in Fulton Market district of Chicago. The company, the outgrowth of a backyard hobby, now makes more than a dozen brandies and similar products. About a year ago, it teamed up with Alinea, the Michelin three-star restaurant in Chicago, to create a coffee liqueur. Made from handpicked beans…