On my early Prune menus, there were a few items here and there that made many people ask me where in the South I was raised. There was a whole roast suckling pig, and some fried chicken livers with braised lentils. I kept a perpetual batch of pickled tomatoes on the condiments shelf in the…
With their new Babka Menschkins, Alicia and Daniel Mekelburg have faced off against Dunkin’ Donuts Munchkins doughnut holes, down to the packaging. But the Mekelburgs form their treats with cinnamon babka, a delicious variation that stays fresher longer than the average doughnut hole. Babka Menschkins, six for $10, 13 for $18 at the store (online,…
Headliner O:N Winter demands steaming bowls of ramen, Chinese hot pot and Vietnamese pho. It’s also the time to get to know jeongol, a Korean broth specialty cooked, like a hot pot, in the center of the table and meant to be shared. This new spot with induction burners on every table is from the…
Simon Herfray, a French pastry chef who has worked in several New York restaurants, has a school for hands-on classes geared to amateurs. All sorts of pastries and confections — like fruit tarts, macarons, molten chocolate cakes, chocolate truffles and éclairs — are taught. Coming up is a series covering croissants. Croissant class, Feb. 27,…
It’s hard to nail down the most improbable thing about Upside Pizza, a new slice joint a few blocks from the Port Authority Bus Terminal. Is it that the cooks make fresh mozzarella in the basement every morning, and that the mozzarella is just one of four cheeses on the plain pie? Is it that…
Image Culinary Arts is an occasional illustrated look at what we eat.
The great Midtown shrines to French cuisine were mourned one by one as they went, often at length and in print. At the same time, another style of French restaurant was dying off, but generally without benefit of a full obituary. This was the small, discreet bistro with forehead-height curtains in the windows, Piaf on…
Despite gridlocked traffic and huge houses, the East End of Long Island is still farm country, as it has been for centuries, with fields of corn, seasonal produce stands and, more recently, wineries. But cheesemakers are in short supply, so the fine cheeses that Art Ludlow and his sons, Peter and John, produce at Mecox…
For the first time, Michelin has issued a compilation of restaurants according to cuisine. A guide to Cantonese restaurants in Asia, Europe and the United States has just been published. Written in English and Simplified Chinese, it’s organized by cities in the three regions and features 291 restaurants, four of which (all in Asia) have…
Il Buco Alimentari & Vineria in NoHo has a new executive chef, Preston Madson, who was at Barbuto and Freeman’s. And he has taken a new approach to focaccia. Working with Marco Riggi — a purveyor of some ancient strains of triticum wheat in Caltanissetta, Sicily — the restaurant is importing stone-ground organic timilia flour,…