People in the Hunan region of China like to say that without chiles, you can’t have a meal. Hunan Slurp, a new restaurant in the East Village with a Hunanese owner and chef, shows off the province’s spicy cuisine in dishes like whole fish with chile sauce.
Crème de violette, a liqueur made by macerating flowers, suggests a ladylike Paris salon of yore. But its primary application is in a suave cocktail — the futuristically named the aviation — made with gin, maraschino liqueur, crème de violette and lemon juice. Not long ago the violet elixir was hard to find. Now there…
After the devastating fire in the Grenfell Tower in London last year, many of people that escaped struggled to feed their families: They had no place to cook but a community kitchen in a nearby mosque available a couple of days a week. In January, Meghan Markle, who had yet to become the Duchess of…
We’ve seen the frozen scooped-out half lemon filled with lemon ices. Giacomo d’Alessandro, an owner of Polosud, a gelateria that opened this summer in Little Italy, has applied that template to avocados. He fills empty avocado shells with lush, creamy and lemony vegan frozen avocado purée. A scooplet of a contrasting flavor, like hazelnut or…
La Maison du Chocolat, the Parisian confectioner, is setting up a hot-chocolate cart that will alternate its location in front of its Upper East Side shop from 2 p.m. to 5 p.m., and the sidewalk in front of the nearby Surrey hotel from 10 a.m. to 1 p.m. on Wednesdays through Sundays, until Dec. 16.…
In the next 60 seconds, people around the world will purchase one million plastic bottles and two million plastic bags. By the end of the year, we will produce enough bubble wrap to encircle the Equator 10 times. Though it will take more than 1,000 years for most of these items to degrade, many will…
Jason Alicea learned how to make empanadas from his mother, who was taught by her former mother-in-law. But instead of a traditional Puerto Rican version, Mr. Alicea’s empanadas are inventive, though still handmade. A graduate of the Institute of Culinary Education in New York, he has opened a pop-up in the Bronx, open through next…
Aging wine is an act of hope and optimism, laced with fear and dread. You dearly want to be rewarded by a bottle that matures from awkward, inarticulate youth to expressive beauty and, eventually, elegant complexity. The fear is of waiting not long enough or too long, of storing it wrong and, ultimately, of missing…
There are any number of ways to roast a chicken, and most home cooks have their preferred method. But while ingredients and preparations can vary, one thing is constant: Roasting a chicken can turn a weeknight dinner into a meal worthy of a celebration. As the weather turns brisk, the days shorten and we spend…
I find the combination of pasta and seafood so irresistible that I spend way more time than can possibly be good for me — or that I can justify as professionally enriching — gazing at screens showing creamy linguine with mussels and scallops, or spaghetti with shrimp in one tomatoey sauce or another. Just try…