The title of this lavish gift volume on hummus is rendered in Arabic, English and Hebrew. The book, written by a team of Israelis, tours cities in the Middle East, exploring how they use chickpeas, not just in hummus but also in falafel, stews and other dishes, and even fashioned in gold as a prize…
Calvisius, the Northern Italian farmed caviar company, sells an innovative and useful type of dried caviar. Made from California white sturgeon roe and shaped like an ingot, the caviar is firm and hard so it can easily be shaved with a grater or potato peeler over scrambled eggs, an omelet, mashed potatoes, pasta, cheese, seafood…
Cafes that are serious about the coffees they prepare have become commonplace. But here’s a new one that’s also a school and a training ground for baristas, with rigorous courses leading to official certification by the Specialty Coffee Association, a global trade group. Chi Sum Ngai and Kaleena Teoh, who own Coffee Project NY cafes…
Olive Oil Jones, which imports oils and vinegars directly from their producers, has introduced tasting kits. Each well-priced box ($65) has four bottles of oil or vinegar, a varied assortment to explore. The oils are Catalan arbequina, Spanish Sierra de Cazorla, Portuguese Cabeço das Nogueiras and Western Sicilian. The vinegar kit has lambrusco, saba, bittersweet…
In his homey new Red Gate Bakery, opening Thursday, Greg Rales pays homage to a farm on Nantucket where he spent summers as a child. Mr. Rales is a self-taught baker, though he worked at Flour Shop and Ovenly. His director of operations is Patricia Howard, who was at the Beatrice Inn. Red accents enliven…
HATCH, N.M. — In all her eight decades of farming in southeastern New Mexico, June Rutherford has never seen a chile season this bad. “The weather hasn’t been a bit good for chile,” said Ms. Rutherford, who was recently crowned Queen of the Great New Mexico Chile Taste-Off, in Socorro, N.M., about 110 miles north…
I did not grow up in biscuit country. The totality of my pre-20s biscuit experience in the Northeast came in the form of Popeyes sides, Pillsbury Grands and McDonald’s breakfast sandwiches. (I still have a soft spot for those odd folded egg patties.) Since then, I’ve been schooled on all manner of biscuits, ranging from…
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. The fashion designer Batsheva Hay used to be a horrendous cook. A vegetarian since high school, she could…
BANGKOK — The coconut wood pestle hits the mortar, and the chili fumes rise in a cough-inducing haze. The lime rind bruises. Salted crab releases its funk, along with bits of claw and carapace. Shreds of green papaya are tossed in, bathed in a blast of fermented fish paste tempered by palm sugar. The smell…
Hi and welcome to Five Weeknight Dishes, where the theme today is easy upgrades: Recipes with a genius little twist that pays big dividends, or inspired ideas that struck me like lightning. I love this category of home cooking, as strapped for time as I currently am, but still in want of something good to…