An amusing, yet serious alphabetical rundown of Jewish foods — with explanations written by food personalities and writers like Ruth Reichl, Jill Kargman and Tom Colicchio — covers the expected (bagels, chopped liver) and less so (Chinese food). Most entries come with recipes, and some with dissenting opinions. There’s Eric Ripert on gefilte fish, Gail…
Identifying your bread plate and the proper fork, as well as tipping and eating tricky foods like soup, are some of the topics that Patricia Napier-Fitzpatrick, the founder of the Etiquette School of New York, will cover in a talk and demonstration at the 92nd Street Y. The session includes a three-course meal. “Table Manners:…
If you’re dining on the West Coast, steelhead is likely to be familiar. Not so much in the East until very recently, when farm-raised steelhead started showing up. The delicious salmonlike fish is native to the waters off California, Oregon and Washington. It’s essentially a robust rainbow trout that has spawned in fresh water rivers…
Ranch dressing with black truffles, an exercise in low-to-high, is a new product to ponder. It’s made by a company that imports black truffles from France and sells them to restaurants. The creamy ivory dressing is dotted with bits of the truffles and nicely delivers their haunting aroma and flavor. You could use it on…
The knife-edge zing of pink grapefruit, mellowed with a touch of sweetness, is what comes through in this new soft drink and mixer by East Imperial of New Zealand. The company partnered with Jim Meehan, the bar expert, to help create it. The soda will elevate your Paloma, and it also begs for white rum…
Organic things can carry coded messages about their home environments. Tree rings can tell scientists what the atmosphere was like when the tree was young. Lichens can reveal local air pollution levels. Now, scientists in Canada report that honey carries a message, too. A survey of urban beehives around Vancouver, which was published last week…
We have the holiday sweets you need: Irish cream poundcake (above), chocolate Guinness cake and all the recipes in the collection below.
Hi and welcome to Five Weeknight Dishes, with recipes for busy people who still want something good to eat. Scrambled eggs were the first dish I learned to cook as a kid, dragging the white rubber spatula in the skillet at 12, 3, 6 and 9, so it makes a kind of sense that eggs…
French cultured butter and Maggi seasoning powder may not be one of the most classic pairings, but it’s a combination dear to the cookbook author Andrea Nguyen’s heart. Before Ms. Nguyen and her family left Vietnam in 1975 to emigrate to United States, her mother would scrape small flakes of butter — imported from France…
My introduction to Lebanese street food was at an outdoor market in Paris, when I had just moved there in the early days of the 21st century. As I would learn, Lebanese savory treats are common at Parisian markets, a great boon to the hungry shopper. You get to the market by 10 a.m., when…