More vegetables. Improved gut bacteria. Cocktails with less alcohol. Many of the predictions about what we’ll eat and drink in 2019 point to a quiet, restorative and potentially grim time ahead. Then again, these forecasts always arrive carrying the clean, healthy pine scent of New Year’s resolutions. The good news: There will be cheese tea.…
The restaurateur Thomas Carter and the chef Ignacio Mattos, who together built an influential group of quirky-cool Manhattan restaurants from 2013 to 2017, have formally ended their relationship. Mr. Mattos has bought all of Mr. Carter’s interest in Estela, Café Altro Paradiso and Flora Bar, the restaurant group said in a statement on Friday. This…
Image CreditVictoria Roberts Q. How does frozen salmon lose its pinkish color? A. What you are observing may be temporary color loss because of light scattering by ice crystals. Researchers in Norway have used microscopy to study the size of ice crystals in frozen salmon at varying temperatures. The study measured the size of the…
Here’s a plump, rich chocolate chip cookie with a difference: Tahini replaces the eggs, and extra-virgin olive oil stands in for butter. The result is an irresistible vegan confection. It’s made and sold at Seven Grams Caffe coffee shops and bakeries and online. Chocolate Chip Cookies, $4 in the cafes, 275 Seventh Avenue (26th Street),…
Boska Holland, a Dutch company founded in 1896, specializes in utensils for cheese. More recently, it added tools for chocolate. Its products are widely available, but Boska has also opened its NoMad showroom to retail customers. There, you’ll find a knife for every cheese and special chocolate gadgets. Their new porcelain double-walled chocolate fondue pot…
About 10 years ago, the chef Mashama Bailey asked her maternal grandmother, Geneva West, of Forsyth, Ga., to serve black-eyed peas with ham hocks and collard greens on New Year’s Eve. Ms. Bailey was returning to New York City, where she lived, and wanted to have that symbolic meal before she left that day. A…
Hi and welcome to Five Weeknight Dishes — though I think we should reframe, just this once, because starting Monday we’ll no longer be on Standard Weeknight Time. Even now, it feels like Christmas week, as I’m constantly searching for Scotch tape and scissors. So let’s rechristen this one Five Dishes, period, flexible dinners that…
Halal food will be the subject of a talk for the Culinary Historians of New York by Febe Armanios and Bogac Ergene, Middle Eastern historians and the authors of “Halal Food: A History.” The authors will discuss the rules that govern food and drink for Muslims, and halal foods will be served before the lecture.…
Carla Hall, the vivacious television celebrity and restaurateur, covers all bases in her latest book, showcasing Southern-inflected recipes pegged for “everyday” or “celebration” with plenty of overlap. For those seeking New Year’s inspiration, her book has plenty to offer, like black-eyed peas (considered lucky) in hummus, in a salad and in a vinaigrette sauce for…
With his oven-baked black olives, the chef and restaurateur Scott Conant has picked up a Mediterranean tradition in his new line of Sprezza products, made in Italy. His meaty olives are excellent to serve with drinks or to use in salads and other dishes, pitted or not. The chef’s well-seasoned pomodoro sauce for pasta and…