An online marketplace for Greek specialties has been introduced by Diane Kochilas, the chef and cookbook author, who has chosen each item. In addition to expected products like dried oregano, honeys, oils and olives, she has included some uncommon selections from various regions in Greece, including crusty rusks made from heirloom grains; a dense and…
ODUM, Ga. — The most expensive honey in America starts in these mucky Southern swamps, where white Ogeechee tupelo trees twist up out of water so dark you can’t tell if that was an alligator or a snake that just broke the surface. For two precious weeks each spring in this slice of southeastern Georgia…
Headline Tsismis NYC The flavors of the Philippines are interpreted inventively in the hands of Jappy Afzelius, a Filipino executive chef who worked at high-end kitchens in France, Italy and New York. Starters, called pica pica, include pinsit fritos or pork dumplings, fried vegetable spring rolls called lumpia, and kale laing sautéed with shrimp paste…
Henry Voigt, a menu collector and historian, will discuss some of his latest menu finds, including items related to Edgar Allan Poe and Walt Whitman, in a talk organized by the Culinary Historians of New York. He will also explain what can be learned from studying old restaurant menus as historic records. “The Hunt for…
The layout of the two-story Time Out Market New York, opening Friday, may be typical — aisles lined with vendors making and serving their specialties, areas for communal tables — but the details set it apart. Seats are leather. Your food comes on chinaware, with metal utensils. Drinks from three bars are poured into glasses,…
The post-World War II evolution of the American kitchen was not simply a matter of design and technology. As the design writer Sarah Archer explains, it was largely driven by social changes, especially concerning the role of women. Ms. Archer starts with the history of the kitchen and then covers the evolution of its features,…
BonBon, a candy store that sells imported Swedish confections by the pound, has added soft-serve ice cream. There’s an exceptionally creamy chocolate and a vegan vanilla, made with coconut oil and water, which has a slightly icy sorbet consistency. That one rotates in for regular vanilla on various days. The soft serve is not from…
Champagne is based on tradition, but Champagne Paul Launois is going its own way. And those with some spare change can wind up with 216 bottles labeled with their names and made according to their tastes. Julien and Sarah Launois, who started the small estate in Le Mesnil-sur-Oger in 2015, produce 20 barrels of softly…
LONDON — In the last few months, I have been using this column to cook dishes in the oven using a single pot or pan. The inspiration was drawn from European classics, such as pasta with ragù, paella or moussaka, all of which come with long traditions attached to them and clear methods of preparation. None…
You will find Kawi, the latest Momofuku restaurant, on the fifth floor of 20 Hudson Yards, assuming you stay determined and swallow back the urge to run for the exits that may grip you as you negotiate escalators that don’t connect to one another, elevators that are hidden out of sight like somebody’s crazy grandfather…