Turin, a Northern Italian city known for chocolate confections, is home to Venchi, a 140-year-old company that has opened a shop in New York. (The chocolate maker has a store in the Woodbury Common outlet mall upstate and a franchise in Miami.) The Manhattan store offers an immersive experience: A wall of chocolate bars and…
A collection of 100 cocktail recipes — grouped in booklets according to the dominant spirit (amaro, Champagne, gin, rum, sherry, tequila and mezcal, whiskey and vodka) then boxed together — makes for a cunning reference tool or gift. Around a dozen drinks, classics and others from bars around the country, are included in each tiny…
Canada is the source of many lip-smacking, cold-water oysters, including the flat Malpeque and one of my favorites, BeauSoleil, from New Brunswick. Docks Oyster Bar is gathering these and more than a dozen others, from the East and West Coasts of Canada, to open and serve at an oyster festival on Saturday. The admission ticket…
HARTFORD — Mark Twain was a well-traveled literary superstar, so famous that his editor once journeyed to Washington to ask President Theodore Roosevelt if he would move Thanksgiving because it coincided with Twain’s birthday plans. (Twain moved his party.) But in 1879, on a book tour through Europe, he craved the simplest foods from home,…
Image Pots and pans by Great Jones. The full collection retails for $395 and includes the Dutch oven, a stainless steel stock pot, a stainless sauce pot, a stainless deep saute and a ceramic nonstick skillet. The Dutch oven, called The Dutchess, retails for $145 and comes in five colors: Blueberry, Broccoli, Earl Grey, Mustard…
Little bowls of red jiggly Jell-O were a common sight in our family’s refrigerator. Cool, bouncy, sweet and light, there’s always room for it, or so the advertisements proclaim. And its name, though trademarked, is now even listed in the dictionary, jello, a gelatin dessert. The glue that allows red sugar water to become a…
Image From top: Wada’s glass cubes; Takahashi’s wall sculptures; vases from the couple’s Toumei line.CreditKana Okada T Introduces: The Glass Artists Baku Takahashi and Tomoko Wada Glass melts above 2,000 degrees Fahrenheit, at which point it resembles sun-bright lava with a taffylike pull — and often necessitates that its handlers work with a partner, lest…
In a perfect French pommes aligot, it’s hard to know where the potatoes end and the cheese begins. A molten, creamy mass of potatoes permeated with mountain cheeses, aligot combines the stretchy pull of fondue with the silky suppleness of potato purée. Soft, gooey and eminently soothing, it’s just the thing to make on an…
Hi and welcome to Five Weeknight Dishes. I have something unsexy to discuss with you, and that is pilaf. And yet! Pilaf, versions of which are found the world over, is one of my recent favorites, adorably homely and the definition of comfort. It’s also a great way to use up chicken. My husband is…
A momo is a dumpling, and yet. The definition is technically correct but almost a diminishment. Momos may be plump as pincushions, swelling at the seams; or half-moons pleated so meticulously, they look carved; or hulks, furrowed and looming, small-scale analogues to the Himalayan peaks where they were born. Whatever the dumplings’ size, their skins…