Headliner Nora Thai Lately, when it comes to Thai food in New York, the spotlight has been on the spice-fueled cuisine of the Isan region, in the northeast. But the restaurateur Kittigron Lertpanaruk, also known as Khun Oh, is from the south, where curries dominate, and he feels it’s time to give that part of…
When I left my home state of Rhode Island at 18, it didn’t take long to discover that there was almost nothing about its local food customs that didn’t make outsiders laugh. That small children routinely bought coffee-flavored milk in school cafeterias; that “beer” was not pronounced with an “r” at the end, but pizza…
Nothing about the appearance of the Cornish game hen at Blue Smoke screams, “I am the best thing you will eat today!” It looks a bit like a deflated football that somebody punctured with a pair of sticks and dragged through the mud. In fact, in Blue Smoke’s attempt to bring together the barbecued game…
Shag cakes, ruffle layers, string-art lattice work — these aren’t couture trends, they’re (almost) too-beautiful-to-eat cakes and pies that you can find on Instagram. Designing #baking art looks difficult, but bakers we talked to said their designs don’t require fancy equipment. To find out what other tools Instagram bakers use to achieve flawless edges, vibrant…
A flaky, beautifully burnished four-cheese focaccia is the draw at Angelina, a new bakery in Hell’s Kitchen. It is an exceptional treat, and even better when warmed and devoured on the spot. Take several portions of it home ($4.75 a piece) to cut into two-inch squares to serve, also heated, as cocktail snacks. Antonio Park…
Jim Beam, the venerable bourbon maker, and Suntory, a Japanese leader in whiskey, both part of Beam Suntory, a spirits umbrella formed in 2014, have introduced their first jointly made bourbon. Kentucky bourbon distilled by Fred Noe, a seventh-generation master distiller at Jim Beam, includes some bourbon aged in wine and sherry casks, a technique…
Call it babysitting, if you will, but while adults enjoy brunch-time plates of mortadella and tortellini at Nonna Beppa, the children are kept busy making fresh pasta, maybe ravioli or tagliatelle. The restaurant, which celebrates the food of Emilia-Romagna, welcomes children 6 and older to free classes at its pasta-making station, while their adult monitors…
Ham time is coming. If your Easter tradition includes rosy, country-style smoked pork or translucent slices of cured prosciutto-style ham, you have many choices this season. Heritage Foods — the company at the forefront of the nonindustrial meat movement — is selling domestic hams from seven producers. The heritage hams, all from family farms and…
When it comes to interpreting continental food at his new TAK Room in Hudson Yards and the Surf Club Restaurant in Miami Beach, Thomas Keller has gone well beyond Wellington, Thermidor and Rockefeller to sweat the small stuff. Fancy butter curls, once commonplace and presented in restaurants over little ice cubes in a glass dish,…
