At Bowery Farming, a company that has very little to do with the Bowery but grows greens in vertical indoor farms, has introduced a series of what it’s calling Farmer’s Selection, greens released every four months to tempt the willing cook to depart from the usual arugula and baby romaine. The first in the series…
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“When was the last time you buttoned a shirt?” Alessandro Sartori, the artistic director of Ermenegildo Zegna, said last week on a phone call from Milan before his fall show. The question was not wholly rhetorical. Like many of us, Mr. Sartori has spent lockdown wearing garments that are comforting and easy, with few of…
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Läderach, a family-run Swiss chocolatier now based in Ennenda, a town south of Zurich, opened its North American flagship store on Fifth Avenue just before Christmas. It has a smaller boutique in the Bloomberg Building that opened last year. Founded in 1962 by the pastry chef Rudolf Läderach and now run by two grandsons, Johannes…
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Ms. Allison doesn’t take a single day for granted. “If I am alive for Inauguration Day and have my health, I will be watching every bit of it,” she said. “For that day I will probably get a little dressed up and put some pearls on.” She wore them on her wedding day, 57 years…
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Headliner The Grey at Intersect by Lexus The somewhat-improbable combination of a high-end automaker and far-flung guest chefs and restaurants that opened on West 14th Street about two years ago has brought an interesting dimension to New York’s dining scene. The latest is Mashama Bailey, the chef who owns The Grey in Savannah, Ga., with…
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Dukkah is a Middle Eastern seasoning mix, combining spices, nuts and seeds, that’s used as a dip and a topping. Camilla Marcus, the chef and the owner of West-Bourne, a California-style restaurant in SoHo that closed in September because of the pandemic, has maintained her company’s retail sideline, selling some condiments and other products for…
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In the run-up to Valentine’s Day, it pays to have some expertise when it comes to chocolate confections. The pastry chef Nick Malgieri, who taught at the Institute of Culinary Education in New York, will guide you through three virtual lessons in chocolate for the 92nd Street Y. The first, on Jan. 25, will cover…
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These days, cauliflower is pressed into service for everything from risotto to pizza crusts. Samuel Dennigan, who founded an Irish company called Strong Roots, uses it to make lightly fried hash browns, sold frozen. And, being Irish, he has called on potatoes to help in the product. They’re nice, modest cakes, easily heated and excellent…
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“The Relation Between Us,” the latest book from the Danish chef Bo Bech, is a page-turner. With 368 pages of his photographs, mostly of food scenes from around the world, interspersed with compelling text, the book is hard to put down (and hard to lift up). He says it covers 15 years of travel and…
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The College Board, which administers the SAT college entrance examination and has seen its business battered by the coronavirus pandemic, said Tuesday that it will drop the optional essay section from the SAT and stop administering subject-matter tests in the United States. “The pandemic accelerated a process already underway at the College Board to simplify…
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