Jacques Torres, the chocolatier and pastry chef, has kept his ice creams as a New York thing. Now he has finally decided to share it with the rest of the country. Pints of luxurious vanilla, chocolate, strawberry, salted caramel and mocha can be ordered, starting Monday, for nationwide shipping. The ice creams are made in…
Some picnic-worthy accouterments have just been introduced by familiar grocery store brands. After growing salad greens for over 20 years, Satur Farms, in Cutchogue, N.Y., has introduced vinaigrette-style dressings created by Eberhard Müller, an owner and a chef. Each of four varieties (spicy Asian, citrus, honey-balsamic and white truffle) comes in one-ounce single-portion packets, six…
Before you fire up the Weber, you might want to take a trip to Ironbound Farm in Asbury, in Hunterdon County, N.J., where Charles Rosen, the owner, has completed construction of a monumental grill. Mr. Rosen calls it the “mother fire” and considers it the crowning touch at his farm, cidery, winery and tasting room.…
Stephen and Jessica Rose couldn’t find juicy, fragrant fresh peaches in Nashville, where they settled as newlyweds, so they did something about it. In 2012 the couple bought bushels of peaches — Mr. Rose is from Fort Valley, Ga., and was familiar with Pearson Farm there — loaded the fruit in a 1964 Jeep Gladiator…
ATLANTA — As a name for a food business, Slutty Vegan could have doomed the place from the start. Turns out, it was a really good idea. At what is not much more than a takeout counter in a rapidly gentrifying historic black neighborhood west of downtown Atlanta, people stand in line for two or…
While the solstice precedes the Fourth of July by a few weeks or so, the Fourth always feels like both the beginning of summer and its peak. It’s the time we are ready to finally let the relaxed spirit of the warmer months subsume our collective psyche, and yet when it arrives, all we do…
Good morning. I hate to be a bummer but daylight’s burning and the year’s half over and if this thing of ours were a rom-com, we’d be deep in Act II: rising action, higher stakes. Something’s gotta give! Before long, we’ll be buying the kids new Buster Browns and planning out school lunches, soccer practices,…
The $3.50 kebab was supposed to be a stopgap measure, a placeholder for a lunch that would have to wait until after an appointment in Manhattan. Neither the foil-wrapped sandwich nor the dumpy corner shop was much to look at. But the first bite — moist ground lamb laced with onion and a jolt of…
When my friend Ursula Reshoft-Hegewisch offers to bring dessert, my answer is always yes. Over the years, she’s arrived at my door with all manner of elaborate confections — a sachertorte, a chocolate-hazelnut cake, assortments of Viennese Christmas cookies, and a billowing almond dacquoise filled with mocha buttercream, each carefully made in the kitchen of…
[What you need to know to start the day: Get New York Today in your inbox.] It’s been 10 years since Doug Quint parked his Big Gay Ice Cream Truck at the northwest corner of Union Square in Manhattan for the first time. This is where he and his business partner, Bryan Petroff, got their…