“Wheat makes Emilia-Romagna the greatest pasta country in Italy. Pigs make it the greatest ham and sausage country,” Waverley Root wrote in his classic 1971 book, “The Food of Italy.” Rezdôra, a new restaurant on East 20th Street, draws on those regional strengths and more.
Molecular gastronomy’s contribution to summertime treats is instant ice cream, emerging, like magic, in a puff of smoke. Nitrogen gas, which liquefies at an extremely low temperature, can freeze ingredients, like cream, on contact, an effect that chefs like Heston Blumenthal, of the Fat Duck in England, have used to stunning effect. Some ice cream…
Sylvia Weinstock, the Fabergé of wedding cakes, is 89 and still at it, fashioning stupendous special-occasion confections. She will be at the Museum at Eldridge Street to talk about her life and loves and help celebrate Tu B’Av, a holiday that’s like a Jewish Valentine’s Day. There will be music, food, drinks and readings of…
The Edible Academy at the New York Botanical Garden will offer a celebration of tomatoes on Saturday and Sunday. Tastings, cooking demonstrations, hands-on preparation of herb blends, gardening, a puppet show and several other activities for children will be held from 10 a.m. to 5:30 p.m. each day. Totally Tomatoes Weekend, included with all-day garden…
With this new line of aprons and dish towels, you could coordinate your kitchen linens with your menu. Drape a towel covered with sleek eggplants over your arm as you serve moussaka, or wear a tomato apron for pizza supper. Renée Comet, a photographer in Washington, D.C., developed a line of cotton dish towels covered…
MARSEILLE, France — In this ancient port city on the Mediterranean, there is no escaping the dark, hot, earthy fish concoction known as bouillabaisse. All around the Vieux Port, restaurants with multilingual menus lure tourists with the promise of an authentic taste of the city’s signature dish. One advertises in bright white lights a “bouillabaisse…
Good morning. I’d like to be writing today from the bridge of a tuna boat, crouched over the keyboard in shorts and deck boots, the cuffs of my shirt absorbing the sweat on my wrists. It’d be a quiet time, waiting on the tide, far out to sea, high sun rising and maybe fish with…
Good morning. One of my favorite recipes in our collection comes from Julia Reed, the elegant New Orleans writer and cook. It’s for a simple supermarket-and-farmstand summer-squash casserole (above), Mr. Roast Chicken’s friendliest table companion. Yes, there are Ritz crackers in there, and white toast crumbs as well. You’ll be into it or you’ll get…
Maangchi’s recipe for cheese buldak (above) is a must-cook, as are Melissa Clark’s blackberry jam crostata and all the recipes in the collection below.
