Despite what the Hallmark Channel tells us at this time of year, fairy-tale endings don’t always stick. Brian Smith and Jackie Cuscuna, the Brooklyn couple who founded Ample Hills Creamery, have been fired by the same investors who came to the rescue of the popular ice cream brand in June. Norm Brodsky, the angel investor…
You won’t find a silver bullet in a single food, experts say, but there are some that may help you build the best defense.
The Yiddish word tsimmes, or tzimmes, means to make a big fuss over something. It’s also the name of an Ashkenazi dish of sweet potatoes, carrots, dried fruit and sometimes flanken or brisket, traditionally served at Jewish holidays. You’d think, with a name like tsimmes, it must be a fussy dish, needing chopping, peeling and…
This year I’ve designated the week after Thanksgiving as my between-feasts reset. The last of the turkey leftovers have been devoured, but all that December cookie making has yet to begin, so it’s a fine time to clean out the fridge, reorganize the pantry and focus on lighter meals loaded with wholesome vegetables. My lemony…
For Yoo, the menu represents “who I am as a native New Yorker,” he says. His mixings and musings are far from the so-called fusion cuisine of the 1980s, when ingredients from non-Western cultures started popping up at high-end restaurants across America. Back then, those elements were treated as exotica. To Yoo, they’re simply part…
Headliner Hamburger America Imagine if, after publishing her flagship tomes, Julia Child had opened a French restaurant. George Motz has done something along those lines. The genial, whiskered filmmaker, a Long Island native, has spent decades chronicling the hamburger on TV, in guidebooks and cookbooks. He can now be seen pressing and seasoning onion-thatched portions…
By the standards of Bologna, Simona Scapin is a mortadella upstart. That’s not only because she’s young and the sole local producer of certified organic mortadella. Nor is it just because her family has been making mortadella for a mere four decades in the city where the recipe was ordained by papal authority in 1661.…
While many in the world of cocktails are familiar with Tom Bullock, renowned for his juleps and long considered the first African American bartender to publish a cocktail manual, fewer know the work of Atholene Peyton, a home economics teacher whose 1906 “Peytonia Cook Book” predated Bullock’s by a decade. Peyton’s story is just one…
Hello, fellow home cooks. Genevieve here, filling in for Emily in the post-Thanksgiving, pre-holidays quiet. Are you still sandwiching, stewing and Hot Pocket-ing turkey? The leftovers that became effortless dinners for days are pretty much gone (and I truly cannot eat anything else with that roasted bird). But it’s nice to be back in the…
A foreign visitor walking through Praça Brasil, a leafy square in the Amazonian port city of Belém, might think that the whirring blenders at a dozen nearby food carts were creating the most authentic açaí bowls on earth. That would make sense, for Belém is the capital of Pará state, the global epicenter for growing,…