A good cookbook is one in which a handful of recipes excite you. You dog-ear a few pages and slide the book onto your shelf. Maybe you’ll return to it later, and maybe you won’t. (You probably won’t.) A great cookbook, on the other hand, practically shimmers with possibilities. You begin to dog-ear the pages,…
Headliner TabeTomo People line up for ramen all the time. But in Los Angeles and Hawaii, they’ll evidently wait hours for tsukemen, a style of ramen invented in Tokyo that involves serving the noodles and broth in separate bowls so you can dip one into the other. It’s not new in New York; Masaharu Morimoto’s…
Decorating sugar cookies like a pro takes a lot of practice, but even novices can feel like they nailed it with a few insider tips gathered from some of the top cookiers in the country. (Find more tips in our guide to making sugar cookies.) 1. Master Icing Consistency The biggest decorating mistake is icing…
There is a good case to be made for not reviewing the newly relocated Four Seasons Restaurant at all but just leaving it on the slush pile, and that case can be found in court records involving Julian Niccolini. Mr. Niccolini has operated the restaurant with Alex von Bidder since the mid-1990s, first at its…
Do avocados make me happy? Yes, when I have a margarita to sip. And considering the success of the improbably avocado-loving restaurant Avocaderia (with locations in Industry City, Brooklyn, and Chelsea, Manhattan), avocados surely bring joy to Alessandro Biggi, Francesco Brachetti and Alberto Gramigni, the partners in the venture. Their book tells you all about…
The microwave oven did not revolutionize home cooking. Nor did sous-vide gadgetry. Now there’s a new contender: the Brava oven, a countertop appliance that cooks from what amounts to light bulbs — a system called Pure Light that was originally developed in the solar industry. Easy-Bake for grown-ups? Perhaps. At a demonstration a few months…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. A chilly day in early December and I’m sitting on a bench outside Russ & Daughters, eating a hot latke. Made of grated potato and onions, fried until golden brown,…
It’s truffle season, a confluence of sumptuous chocolate and the fragrant black and white fungi, all worthy of the holidays. On the chocolate front, there’s a new contender from Fritz Knipschildt, a Connecticut chocolatier. A spicy mulled wine filling is covered with a coating of dark chocolate festively traced with red and white and packed…
There are many commendable California cabs, but my favorite is Ridge Monte Bello, a Bordeaux blend from a vineyard in the Santa Cruz Mountains that’s predominantly cabernet sauvignon. This fall, the winery — which is best known for its zinfandels and is extremely selective when it comes to making its signature Monte Bello available —…
There are countless menorahs, the candelabras designed for Hanukkah, when the eight candles are lit, night by night, with blessings and the shamash, or “helper candle.” Starting Dec. 6, the museum in the historic Eldridge Street Synagogue will give you some idea of the variety. Scores of menorahs from the private collection of Aharon Ben…