Their flagship was always the Spotted Pig, the only one of the restaurants that Mr. Friedman still owns. (In August, he closed White Gold Butchers on the Upper West Side.) In June, Ms. Hamilton, a longtime friend of Mr. Friedman’s, shocked many people in the food world when she announced she would be taking over…
Advertisement Front Burner Thread & Whisk’s Bloom tote — attractive and insulated — is designed to carry a container or two of food. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 Some serious design work has gone into these bags for carrying containers of food and bottles of drink. The line is called Bloom…
Advertisement Front Burner The Vienna Cookie Company makes Linzer cookies in myriad flavors, with options that are gluten- or nut-free. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 In the hands of Heidi Riegler, the baker and owner of Vienna Cookie Company in Baldwin, N.Y., the classic jam-filled Linzer cookie has become a panorama,…
Advertisement A trio of recipes that feature edible insects including locusts, silkworm pupae and ant larvae. Image Clockwise from top: crickets, Manchurian scorpions, Japanese hornets, black ants, vespula flaviceps (Japanese wasps), silkworm pupae, palm weevils and locusts from the pantry of Joseph Yoon at Brooklyn Bugs.CreditCreditDavid Chow By Alexandra Ilyashov Sept. 10, 2018 “We’re quick…
Advertisement Ori Menashe and Genevieve Gergis, of the restaurants Bestia and Bavel in Los Angeles, talk about their food, their partnership and celebrating the Jewish holidays. Genevieve Gergis and Ori Menashe in the kitchen of Bavel.CreditCreditAdam Amengual for The New York Times Sept. 10, 2018 For 364 days of the year, Ori Menashe, the self-taught…
Advertisement Front Burner The cheese shop has unveiled a line of olive oils and vinegars under a private label. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 Condiments have lined the shelves of the Murray’s Cheese stores for decades. Now the company has introduced a private label line of oils and vinegars, some of…
Advertisement Front Burner Wild Alaskan Salmon Jerky from Fishpeople comes in four flavors. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 Salmon jerky has long been a staple in the Pacific Northwest, and it has made its way to the snack aisle, even with jerky for pets. A newcomer to jerky is a company…
Advertisement Front Burner The ‘Sweet Home Cafe Cookbook,’ from the Smithsonian National Museum of African American History and Culture, has old favorites and modern fare. Image CreditCreditSonny Figueroa/The New York Times Sept. 10, 2018 The spacious, informal Sweet Home Café at the Smithsonian National Museum of African American History and Culture in Washington, D.C., offers…
Advertisement Front Burner At Bar Moxy in Midtown Manhattan, a vending machine serves ice cream. Image A vending machine offers soft-serve ice cream to visitors at the Moxy Hotel in Midtown.CreditCreditCaitlin Ochs for The New York Times Sept. 10, 2018 For a sweet pick-me-up almost any time, there’s soft-serve on demand at Bar Moxy in…
Good morning. I wrote a column about Chinese food for The New York Times Magazine this week, and accompanied it with a recipe for velvet fish with mushrooms (above) that I think you ought to make just as soon as you can. It’s delicious and addictive and offers the benefit of rewarding repeat preparation with…