Sourdough Is Just the Beginning at Bâtard

Markus Glocker, the executive chef and partner at Bâtard in Tribeca, offers a concise assortment of baked goods, made by his baker, Luis Cordero. There’s a crusty oval sourdough loaf; another excellent sourdough bread, studded with chunks of blood sausage; a compact brioche loaf, threaded throughout with wild mushroom and shallot purée; generous palmiers; fat…

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An Italian Spritz Without the Buzz

Lyre’s, an Australian company that produces a range of nonalcoholic spirits, introduced its handsome bottles of faux gin, rum, whiskey, aperitifs and liqueurs to the American market last spring. Distillation figures in the company’s manufacture, but the two main ingredients are water and sugar. For me, they fell short, with the most acceptable being those…

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Paying Tribute to Pierre Troisgros

Philippe Roussel, the executive chef at Café D’Alsace on the Upper East Side, worked for several years at Le Frères Troisgros, a restaurant in Roanne, France with three Michelin stars. Now, to commemorate Pierre Troisgros, who died at 92 on Sept. 23, Mr. Roussel has added a number of the signature dishes from the restaurant…

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A Taste of Berlin in Your Home

Erkan Emre, from Berlin, settled in New York in 1997 and became an architect. But he missed a taste of home, specifically doner kebab, a Turkish sandwich filled with chicken roasted on a vertical spit, with salad and condiments. There are hundreds of doner kebab stands in Berlin. Though he was born in Germany, his…

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Covid-19 Patients: Nearly One-Third Had Altered Mental State [Study]

Nearly a third of hospitalized Covid-19 patients experienced some type of altered mental function — ranging from confusion to delirium to unresponsiveness — in the largest study to date of neurological symptoms among coronavirus patients in an American hospital system. And patients with altered mental function had significantly worse medical outcomes, according to the study,…

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How to Build a Better Dinner

When cooking for my family at home, I rarely use recipes. Instead, I’ll pull from a collection of what I refer to as culinary building blocks. And I’m not talking about a mental library of recipes and techniques (though those can help). I’m talking about actual, physical things. Open my fridge, and you’ll find a…

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