Tempura Matsu, a much-esteemed Kyoto restaurant (not to be confused with Tempura Matsui in New York), is doing a pop-up at Bouley at Home. The second-generation chef, Toshio Matsuno, will be behind the counter, deep-frying shrimp and vegetables as part of multicourse kaiseki menus. Lunch, noon to 3 p.m. Sept. 29 through Oct. 2, $335…
Neal Rosenthal, the selective upstate importer of fine wines (mostly French and Italian), is also selling food online at his Mad Rose website. Several new products deserve pantry space. Roveja, brown to greenish-gray dried wild peas the size of capers, come from the border between Umbria and Le Marche in Italy. Soak them overnight, then…
At the annual American Cheese Society Judging and Competition held this month in Richmond, Va., the award for “Best of Show” went to Stockinghall by Murray’s Cheese, a cow’s milk clothbound Cheddar — made for Murray’s by Cornell University and Old Chatham Creamery in Chatham, N.Y., and aged in Murray’s caves. In second place was…
In business since 1948, Sahadi’s, the family-owned Middle Eastern food bazaar on Atlantic Avenue in Brooklyn, is opening a second location on Thursday. It’s a spacious store and cafe in Industry City, Brooklyn, conveniently near its wholesale warehouse. In addition to a vast array of dried fruits, nuts roasted in-house and olives, the outpost offers…
Food trends come and go, but “stuff on toast” is forever. Even in its purest form, golden-brown crisp bread — smeared with nothing more than some butter and sprinkled with salt — is a luxurious, timeless treat. But “toast is good!” is not news. Dinner toast, though, should be. It is quite possibly the perfect…
SANTA MONICA, Calif. — Shopping at the Santa Monica Farmers’ Market, Karen Beverlin reached into a five-pound box of tart Belle Magnifique cherries, grabbed a couple and ate them. Tart cherries are tricky to size up at a glance: Flavors can range from gently tangy to very sour, and just looking at them offers no…
Making a spritz, in the classic style, calls to mind the bacari of Venice, those stand-up bars that sling bittersweet amari with prosecco and soda water in sturdy tumblers. Indeed, the drink originated in Venice, when early 20th-century Austrian soldiers began diluting Venetian wines to lower the alcohol content. Today, in cities around the world,…
New York is getting crowded with hot pots. The city is not yet in the same league as, say, Chongqing, where the dish is said to have originated and where an association dedicated to keeping track of such things says there are about 50,000 places to eat it. New York, by my count, has a…
Sammi trailed a spoon through a bowl of hot cereal at the kitchen counter. At 5, she was eating oat bran with hemp milk, for the protein. She stared into the bowl, drawing lines in it as the cereal got colder and the hour grew later. I kissed her duck-fluff hair and murmured, “have another…
Welcome to the week. Your next newsletter will come from the golden pen of Melissa Clark on Wednesday; Sam will be back after Labor Day. While I still have the floor, I’m going to talk about one of the world’s great recipe genres: chicken and rice cooked together. I love it in all the forms…