Advertisement Front Burner Felix Roasting Co. on Park Avenue South makes coffee from scratch, mostly. Image A hickory smoked s’mores latte at Felix Roasting Co.CreditCreditMoya McAllister for The New York Times Sept. 17, 2018 The new Felix Roasting Co. coffee bar and cafe makes a strong visual statement, with custom wallpapers, intricate stone flooring and…
Advertisement Front Burner Al Dente Pasta has added spinach and turmeric flavors in fun shapes to its lineup. Image CreditCreditSonny Figueroa/The New York Times Sept. 17, 2018 Though Al Dente Pasta is factory-made, it delivers the characteristics of fresh homemade egg pasta. That’s because the founder, Monique Deschaine, trained with Marcella Hazan, and Ms. Deschaine’s…
Advertisement Front Burner At Greenpoint Fish & Lobster Company in Long Island City, Queens, wannabe shuckers can learn from the professionals. Image CreditCreditStephen Speranza for The New York Times Sept. 17, 2018 Properly opening oysters takes skill. Learn the technique, safely practice it and slurp the results at Greenpoint Fish & Lobster Company’s location in…
Advertisement Front Burner A new guidebook to the borough’s mom-and-pop food businesses is a trip down memory lane. Image CreditCreditSonny Figueroa/The New York Times Sept. 17, 2018 “Brooklyn Mom & Pop,” a smart little guide to Brooklyn, is a trip down memory lane, though the 99 throwbacks, all in business at least 30 years, are…
Advertisement Front Burner Kalustyan’s in Murray Hill will roast fresh chiles and sell them by the pound for one day only. Image CreditCreditSasha Maslov for The New York Times Sept. 17, 2018 Fresh seasonal green chiles from Hatch, N.M., are now available at Kalustyan’s market. On Saturday afternoon, the shop will be roasting chiles for…
Advertisement Front Burner A new Patrón tequila uses older, traditional methods to imbue the spirit with a distinctive smokiness. Image CreditCreditSonny Figueroa/The New York Times Sept. 17, 2018 Mezcal appears to be teaching tequila a thing or two. For years, especially at the higher end, tequilas were becoming so refined that the spirit’s typical vegetal…
Before Norie Uematsu became a pastry chef, she waited all year for shave-ice season at home in Japan. Now, she decides when that season begins and ends. At Cha-an Teahouse, in the East Village of New York, Ms. Uematsu serves refreshing bowls of kakigori — the Japanese shave ice — as soon as the subway…
Advertisement Think of the sauce for Alison Roman’s seafood pasta as a very casual, one-pot bouillabaisse, infinitely riffable and ready in a fraction of the time. Image Fat tube pasta, such as paccheri or rigatoni, are great for catching every bit of sauce in this versatile recipe.CreditCreditMichael Graydon & Nikole Herriott for The New York…
Advertisement Bites At Ursa Minor, on Lopez Island, the menu relies heavily on the bounty of the island — but also on nontraditional ingredients. Image Grilled summer vegetables with nasturtium, goat yogurt and salmon roe at Ursa Minor on Lopez Island.CreditCreditTrevor Eiler By Christopher Hall Sept. 15, 2018 Three hours by car and ferry from…
Advertisement Trilobites Physicists took a deeper look at the Leidenfrost effect, which you’ve likely experienced when you’ve dripped water into a pan to test its temperature. Image A composite image showing the successive states of a single water droplet deposited on a hot plate, colored to indicate its rolling motion.CreditCreditAmbre Bouillant, Célia Boutilier & David…