At some point during every cooking class I teach, I do my signature move: dramatically add handful upon handful of salt to a large pot of boiling water, then taste it and add even more. Across the room, eyebrows shoot up. Audible gasps are made. More often than not, someone (usually a man) will suggest…
Headliner Babs Building on the success of their modern Parisian-style restaurant, Mimi, Louis Levy and the brothers Daniel and Evan Bennett are opening this somewhat scaled-down bistro nearby. The partners, who have worked in a number of restaurants, describe the new venture as more casual, and it will eventually be open for breakfast, lunch and…
Good restaurants don’t rain down from nowhere, but Crown Shy came close. No doubt it went through the same birth pangs as all the others. As far as I can tell, though, it simply materialized one morning this March at 70 Pine Street, and was open for business that afternoon by the time the financial…
Savagnin blanc — not to be confused with the sauvignon blanc the sommelier recommended with your cheese course — is a fruity, acidic grape from the vine-encrusted hills of Jura, near France’s border with Switzerland. And if you visit and sip the region’s white wines today, you’ll be tasting the exact same grape, down to…
Image On her two YouTube channels, Bethany Gaskin chats up her audience while downing huge meals, often seafood, like king crab.CreditMaddie McGarvey for The New York Times CINCINNATI — Most of us can probably agree that eating food is more enjoyable than watching someone else eat food. For one, it’s a basic human need. It…
Jiggs Kalra, a food writer who helped elevate Indian fine dining, and a gastronome who threw the spotlight on little known chefs, making their recipes accessible to generations of home cooks, died on Tuesday at a hospital in New Delhi. He was 72. His death was announced by his son Zorawar Kalra, a leading Indian…
You can find Tajín served alongside the freshly sliced mango sold on the street in New York City on humid summer afternoons. At Dodger Stadium in Los Angeles, Tajín garnishes esquites, a Mexican snack of stewed corn, served in mini batting helmets, while the cafe Tropicales in Houston dusts its yuca fries with the chile-lime…
Nobuyuki (Nobu) Matsuhisa is one of the best-known Japanese chefs in the world. He has 50 restaurants — from Beverly Hills to Beijing — all of which are surveyed in his latest cookbook, a lavish affair, elegantly photographed and suitable for a food lover with an interest in Mr. Matsuhisa’s particular style of Japanese-fusion cuisine.…
Fairway Market has renovated the second floor of its Upper West Side flagship and added a well-equipped cooking school. Laura Licona, the executive chef of the adjoining cafe, is running it and offering a wide variety of classes, covering topics like knife skills, Southern cuisine, Chinese takeout and fresh pasta. Most of the classes are…
Is Dad a golfer? Maybe one who dreams of the Masters Tournament at the Augusta National Golf Club? He may never qualify for the green jacket, but you can give him a taste of the Masters with a tub of the pimento cheese that’s served at the club. Ted’s Famous Pimento Cheese is available nationwide…