IS UBIQUITY A CRIME? In food as in fashion, both fields with a historical hierarchy of high and low, proliferation is often equated with degradation: The more popular and widespread an idea, the less valued it is. The increasingly rapid dissemination of images and experiences in our modern age has made originality the most fragile…
“We’re becoming nesting lesbians,” Erika Nakamura half-joked, smiling at her wife, Jocelyn Guest, across the kitchen counter of a friend’s weekend home in Hudson, N.Y. “We prefer to socialize at home, so we’re like, ‘Come to the country!’” It’s not exactly a hard sell: Nakamura and Guest, 39 and 35 respectively, are a team of…
Hello again! Still here, still trying to fill Sam’s sneakers. (Or tennis shoes? This map of regional terms resurfaced last week, and I’m still processing.) Neither of us likes food writing that burbles on about how cooking is love, but here’s a fact: There are some things you do for people in the kitchen that…
For one brief and mostly glorious moment in 2013, my son, Joshua, and I had a cookie business. We had a kitchen that was as compact as a toy boat’s galley and a shop the size of a capsule hotel room. But the store’s design was beautiful — thank you, Joshua Greenspan — and just…
Maple syrup dominates when it comes to pancake toppings, but the sap of other trees like birch and walnut can also be tapped. New Leaf Tree Syrups, a brand under the company the Forest Farmers, located in Mount Lyon, N.Y., and Marshfield, Vt., now bottles woodsy, organic American beech syrup; viscous and fruity sweet birch…
The hit podcast “Serial” was the audio investigation that launched a thousand true-crime dramas, inspiring podcasters across the country to attempt ambitious reporting projects with gritty subject matter. There were “Dirty John” and “Hollywood & Crime,” “Death in Ice Valley” and “Atlanta Monster.” And then there was “The Sauce.” That three-episode “investigative podcast” was released…
LONDON — Just before lunch on a recent Monday, Jamie Oliver wrapped an apron around his dad bod and started mashing mint and broad beans with a mortar and pestle, which has long been his favorite kitchen tool. That adorable mop of hair he had 20 years ago when he slid down a banister and…
Lately I have fallen under the spell of an East Village restaurant called Foxface. The cooking there is hard to pin down, geographically. Stopping in a few weeks ago, I ate Low Countryish wild red shrimp on grits, with sweet corn off the cob and a potent saffron-lobster sauce. More recently, I had skinless pork…
What does it take for a restaurant company to move from behind-the-scenes to center stage? A few big-name chefs. With that in mind, Restaurant Associates, a firm that has been creating and managing restaurants and corporate dining rooms in New York and beyond since the 1950s, has recently started ramping up its culinary profile. Well-known…
Headliner The Jones At his latest restaurant, Gabriel Stulman has given something of a nod to the Great Jones Cafe, in the cafe’s former space in NoHo. “I like places that existed a long time, that have history and legend,” he said. The new place is named after regulars’ nickname for the cafe, and Mr.…