We are in a month of celebrations, which means that extra resources are channeled into the kitchen. Those of us who don’t normally spend time discussing recipes, menus and table settings are busy making sure that they don’t fail the good-host test. Cooking aficionados are also upping their games, hoping to prove that theirs is…
As you start to count your seven fishes, here’s a holiday helper: Greenpoint Fish & Lobster Company is selling seafood stock for stews and soups. It’s made from green crabs, an invasive species that threatens New England’s shellfish. This aggressive European crab is not new to American waters, but warming seas have led to increased…
Bespoke is a term used for custom-tailored clothing, and it describes some of the goods at the uptown New York boutique Harlem Haberdashery and its parent company, 5001 Flavors. Sharene and Guy Wood, who run the company with family members and other partners, have also used the term for their new line of spirits. HH…
I make my own choices, so I’m not a fan of the curated box of goods as something to give or to receive. But there are a few notable exceptions. Sausage assortments, for example, can provide tasty discoveries. Several boutique sausage makers offer subscriptions for monthly deliveries of their salami and other cured sausages. Peter…
When the chef Diana Dávila suggested we make chiles rellenos together, I have to confess my heart sank a little. As the chef of the Mi Tocaya Antojería, one of Chicago’s most thrilling restaurants, she is known for her lively, often challenging take on regional Mexican cuisine. She smears soft chunks of tongue with peanut…
Ask the chef Scott Smith what makes Fhior, his new modern Scottish Edinburgh restaurant, unusual, and his answer is: “The bread.” As Mr. Smith explained it, the bread — made with beremeal, which is flour from a centuries-old Scottish grain that’s mainly grown on the island of Orkney — encapsulates the cooking philosophy that drives…
Hi and welcome to Five Weeknight Dishes, coming to you live in the middle of crazy season, with all the partygoing, toasting, gift shopping, cookie baking — the blitz of spangly, year-end exuberance. When I finally get home, I’m totally beat. I want dinner to just be done, but for it still to be pretty…
My old rule of thumb used to be that when I wanted to roast a big hunk of meat, I’d reach for my roasting pan to get the job done. With its deep sides and sturdy handles, the pan is easy to maneuver in and out of the oven, and is spacious enough to hold…
Sweet, meaty sea scallops are best in winter, and like many other luxury foods, they tend to appear in abundance during the holiday season. Though it doesn’t come cheap, the splendid sea scallop is exceedingly easy to prepare. To find the best product for your money, get yourself to a good fishmonger. Ask for fresh…
