Paneer for Every Occasion

Indian paneer is a blank canvas. The cheese contributes richness, texture and protein to a host of dishes, the most famous being saag paneer. Tarush and Jasleen Agarwal, a couple originally from different cities in India, met while working in the tech

Make Sake Cocktails This Sakura Season

In Japan honoring sakura, cherry blossoms, is perennial in spring. For the occasion, the Japan Society has organized a virtual celebration with a Zoom class about sakura-themed sake cocktails, including Cherry Blossom Fizz, Sakura Highball and Ichigo Cocktail (ichigo means strawberry). Participants

Red Sauces With the Carbone Touch

Major Food Group has introduced three jarred pasta sauces. They’re straightforward renditions of marinara, chunky tomato-basil and spicy arrabbiata, worth keeping in the pantry for an easy dinner. As for preparing Carbone restaurant’s famous spicy rigatoni vodka, some day the sauce line

The Symposium’s Saucy History

A Zoom lecture explores how ancient Greeks used alcohol to fuel their discussions, and how that culture informed their drinking vessels.

Mezcal’s the Thing in a New Cocktail Book

You know who you’re dealing with when Robert Simonson, the author of “3-Ingredient Cocktails” and a New York Times contributor, suggests drinks made with mezcal and tequila. Simplicity reigns. Of the more than 60 cocktail recipes in his new book, “Mezcal and

New Porcelain Designed With the Chef in Mind

Made In, the company that sells cookware directly to consumers, has introduced French porcelain baking dishes, manufactured by a company that has been in business for more than 200 years. The generous square, oval and rectangle pieces — available now and designed

Asparagus Season!

Good morning. Long ago, when I was working in the newsroom and going out to eat roughly a dozen times each week, I’d sometimes grab my pal Gilbert and walk briskly through the Theater District to a not-very-good restaurant with big plate-glass

When Food People Quarantine Together

From left: GRACE DENIS, artist, 30; RAUL LOPEZ, creative director of Luar, 31; JAKE TYLER BRODSKY, executive chef of Tillies and Paradise Pizza at Palm Heights, 29; PIERRE SERRÃO, culinary entrepreneur and co-founder of Ghetto Gastro, 33; DEVON SCARPULLA, producer and project

1 63 64 65 66 67 104