Tanya Steel, 54, an editor and writer who has worked for decades in the food media, is the new executive director of the International Association of Culinary Professionals, replacing Martha Holmberg, who resigned last month. The association, an organization of recipe developers, cookbook authors and others whose work centers on food, was founded in 1978…
In 2013, Mr. Lowcock introduced a chutneylike sauce called Roasted Aleppo and Cayenne Shatta, a medium-heat combination of cayenne, fresh garlic, dried Aleppo pepper flakes from Turkey and Greece rehydrated in red wine, and roasted fresh Aleppos he buys locally. Such uses veer from the spice’s traditional role in Levantine cuisine, often as a finishing…
Patavini, a company in Padua, Italy, manufactures tender potato gnocchi, to sell wholesale, in myriad flavors. Luca Marco Giraldin, an owner, has now opened a retail outpost in New York. Porcini, pumpkin, spinach, buckwheat with cumin, squid ink, Cajun pepper, truffle and beetroot are a few of the savory options at this elegant little shop.…
To Shop The Finnish architect Eero Saarinen designed Bell Labs — built in Holmdel, N.J., from 1959 to 1962 — as a low, sweeping building sheathed in mirrored glass, with a soaring atrium. In 2016, the AT&T research hub was repurposed as Bell Works, an office building where an array of companies, some in the…
You need a good amount of space to offer 88 flavors of ice cream, as Nicholas Morgenstern does at Morgenstern’s Finest Ice Cream. Having outgrown his Rivington Street headquarters, he has now taken over a stretch of storefronts in Greenwich Village for his new flagship, which opens Friday. Most of the gleaming white space is…
I remember Crown Royal whisky from my childhood. My father drank it and would give me the purple fabric sacks it came in, which I would use to store small toys, doll clothing and the like. A new edition of the Canadian whisky, the 13-year-old blenders’ mash, brought back memories. It is one of the…
James Walvin, a professor emeritus of history at the University of York in England, will discuss his book “Sugar: The World Corrupted, From Slavery to Obesity,” at the Brooklyn Historical Society. He promises not to sweeten the very fraught story of this culinary staple. “The Not-So-Sweet History of Sugar,” Tuesday, 6:30 to 8 p.m., $10…
Here’s a new hot pepper condiment that does not disappear in a splash. It has a chunky texture, making it suitable to serve alongside grilled meats or fish, or to be mixed with soft butter and spread on lamb chops. It’s Caribbean, but based on a relish found in India and Indonesia called achar. The…
Great food comes at a cost, and sometimes it’s no sleep and a lot of coffee, a long drive in the dark toward eastern Long Island and fish. There is unbelievable bounty there for those who know where to look and what to do with the information presented to them by current and sea, by…
Travelers looking to experience first hand the labors of the fall harvest can now pay for that privilege. From cooking classes to apple picking to hands-on vineyard visits, seasonal experiences are part of deals at hotels this fall. Preserving the fruits of fall in New Mexico In Santa Fe, N.M. the Sunrise Springs Spa Resort…