A group of experts on Jewish food will toss around the subject of latkes at an in-person and virtual event at the Temple Emanu-El Streicker Center on Nov. 22. Gabriella Gershenson, a writer, will lead the discussion, joined by Jake Cohen and Leah Koenig, both cookbook authors; Sophie Rand, an owner of Luxe Latkes, a…
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Lior Lev Sercarz, the owner of the New York spice house La Boîte, has revamped that North African staple, preserved lemons, with the help of the chef Eric Ripert and Le Bon Magot, a maker of chutneys and condiments. Said to be Tunisian-style and based on a recipe from Mr. Sercarz’s grandfather, these lemons are…
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By the looks of it you’d think salmon, but it’s all steelhead. The large, pinkish orange-fleshed trout is farmed upstate by Hudson Valley Fisheries in Hudson, N.Y. For the holiday season the company has assembled a gift assortment with several iterations of the fish: cold-smoked “lox” style (four ounces) that’s not as salty as traditional…
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Along with Hanukkah gelt there are Hanukkah goodies. Chocolates with evocative fillings like coconut macaroon, halvah, raspberry sufganiyot and walnut babka are this year’s innovation from Chocolat Moderne in Chelsea. The decorated pieces come in a sleeve of eight ($29), one for each night of the holiday, and boxes of 12 ($49) and 24 ($79)…
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Gradually, Breads Bakery has been expanding beyond its original 2013 flagship near Union Square, with locations near Lincoln Center and a kiosk in Bryant Park. Its latest addition is on the Upper East Side, opening Friday, in the space that was occupied by Maison Kayser on Third Avenue, with an airy, open floor plan and…
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Just a few days after Daniel Lee announced his departure from the brand, Bottega Veneta has appointed its new creative director, Matthieu Blazy. Blazy’s current role is as the ready-to-wear design director for the Milanese label. Blazy comes with an impressive CV. A graduate of La Cambre in Brussels, the 37-year-old began his career designing…
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For the fledgling cook, Thanksgiving dinner can seem like the most intimidating meal to make. It’s not often that a civilian is asked to knock out a long succession of dishes, including a giant bird, for a crowd with fixed ideas of how it should all be done. But it doesn’t have to be like…
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As the re-emergence of Adele continues with the one-two punch of an Oprah Winfrey interview and a “One Night Only” concert at the Griffith Observatory in Los Angeles in front of a starry, starry crowd — all in prelude to an album release on Friday — so, too, does her mastery of the art the…
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Thanksgiving is the most singular meal of the year for most Americans. It’s usually the biggest dinner party, with dishes cooked maybe once a year, often by many different people. It may also be the only day of the year when generally compartmentalized groups of family and friends blend together. It’s no wonder we spend…
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Good morning. Eric Kim wrote about salad for The Times this week, and delivered a terrific recipe with the essay, for green salad with dill vinaigrette (above). That could be part of your meal tonight, maybe alongside some roasted salmon. As good as that recipe is, though, my main takeaway from Eric’s story came from…
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