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Food

This Dutch Oven Has a Dutch Pedigree

NYTimes Dining and Wine - January 8, 2020 - 12:57am
BK’s enameled Dutch oven, designed in the Netherlands, is available in several sizes and colors.
Categories: Food

A January Dinner Party That Doesn’t Deprive

NYTimes Dining and Wine - January 8, 2020 - 12:56am
For exquisitely simple dishes that don’t skimp on flavor, David Tanis looks to Japan.
Categories: Food

Wine Business Fears a Possible Disaster in Potential Trump Tariffs

NYTimes Dining and Wine - January 7, 2020 - 7:56pm
A move meant to impose pain on the European Union may jeopardize many American jobs and businesses, while putting popular wines out of reach.
Categories: Food

Ken Friedman of the Spotted Pig Will Pay $240,000 in Sexual Harassment Case

NYTimes Dining and Wine - January 7, 2020 - 7:17pm
The restaurateur has agreed to a payout for 11 former employees, including 20 percent of his profits from the restaurant, after an investigation by New York’s attorney general.
Categories: Food

A Bangkok Kitchen Hides Inside a Chinese Restaurant in Queens

NYTimes Dining and Wine - January 7, 2020 - 1:33pm
To find Thai Cook in Elmhurst, enter the hot-pot place and take a right.
Categories: Food

Current Job: Award-Winning Chef. Education: University of IHOP.

NYTimes Dining and Wine - January 7, 2020 - 12:47pm
The nation’s chain restaurants don’t reap much critical praise, but many high-end chefs say they got a priceless, practical education there.
Categories: Food

India’s ‘Pickle Queen’ Preserves Everything, Including the Past

NYTimes Dining and Wine - January 7, 2020 - 11:07am
Usha Prabakaran’s 20-year-old cookbook, crammed with recipes from home cooks, is simple and self-published. But it has become a cult classic in India.
Categories: Food

Black Magic

Planet Cheese - January 7, 2020 - 11:00am

I was hanging out in the Cakebread Cellars kitchen in Napa Valley not long ago, watching chef Tom Sixsmith assemble cheese plates for visitors. What caught my eye was the accompaniment he was putting on each plate, slices of a dried fruit and pistachio paste that looked delicious. And it was. Tom makes it himself and calls it dried fruit “salami,” for obvious reasons. It takes all of five minutes to make. It’s a good keeper, so you can make a lot and use it to dress up your cheese boards all winter long.

In the image above, I’ve paired the fruit paste with Roquefort, my sentimental tribute to a cheese that may soon be unaffordable if Trump makes good on his French tariff threat. I’d say it’s time to make yourself a nice French cheese platter and pray for some sanity.

Cakebread Cellars’ Dried Fruit Salami

Cakebread Cellars chef Tom Sixsmith developed this recipe for the winery’s cheese plates. He uses dried prunes or dried figs from the winery trees. I used store-bought dried Mission figs; next time I’ll try dried golden figs.

The recipe calls for Sambuca, an Italian anise liqueur. If you don’t have Sambuca, you won’t regret buying it. It keeps forever and a few drops create magic in a fruit salad or fruit compote. Peel and slice navel or blood oranges crosswise, float them in a light sugar syrup and add drops of Sambuca. In summer, toss berries, peaches and plums together with superfine sugar, lemon juice and Sambuca. You won’t believe what a few drops can do.

  • ½ cup unsalted shelled pistachios

  • ½ pound dried figs, stems removed, or pitted dried prunes

  • 1 tablespoon Sambuca (Italian anise liqueur)

  • 1 teaspoon aniseed

  • Pinch sea salt

Preheat the oven to 350°F. Put the pistachios on a small baking sheet or in a pie tin and toast until lightly colored and fragrant, 5 to 8 minutes. Let cool completely.

Put the pistachios, figs, Sambuca, aniseed, and salt in a food processor and pulse a few times, until the ingredients just begin to come together. Leave the mixture a little chunky. Transfer the mixture to a sheet of plastic wrap and roll into a neat tight log about 1-1/2 inches in diameter and 10 inches long. Roll as tightly as possible by twisting the ends of the plastic wrap.

Refrigerate until well chilled. To serve, use a thin-bladed knife and slice about ¼ inch thick.

Serves 12

NEW! 2020 World Cheese Tour Classes Announced

Please join me for the ninth year of the World Cheese Tour, a monthly series of guided cheese tastings at the beautiful Silverado Cooking School in Napa. You’ll find new class themes this year and, as always, many new cheeses. I rarely repeat a cheese! Come learn more about Spanish cheeses, raw-milk rockstars, or cheese and wine pairing. Find the complete schedule here.

Categories: Food

Impossible Dumplings and Beyond Buns: Will China Buy Fake Meat?

NYTimes Dining and Wine - January 7, 2020 - 9:07am
Impossible Foods and Beyond Meat want to expand to the Chinese market but face significant governmental and cultural hurdles.
Categories: Food

At Dulceria, Chilean Cookies and Other Delights

NYTimes Dining and Wine - January 7, 2020 - 8:59am
The Harlem bakery has several kinds of alfajores, along with tarts and sandwiches.
Categories: Food

Letter of Recommendation: Ginger Gum

NYTimes Dining and Wine - January 7, 2020 - 5:00am
A solution for digestive distress — and the more existential kind as well.
Categories: Food

A Perfect Cheese for Raclette

NYTimes Dining and Wine - January 6, 2020 - 7:34pm
The new wheels of L’Etivaz cheese, made in the Swiss canton of Vaud, may be the best yet.
Categories: Food

A Single Pot Irish Whiskey Comes to America

NYTimes Dining and Wine - January 6, 2020 - 6:49pm
Teeling Whiskey’s first spirit made entirely in the city of Dublin is now available in New York.
Categories: Food

A Chef Designs Shelf-Stable Meals for the Needy

NYTimes Dining and Wine - January 6, 2020 - 6:48pm
John Doherty, an owner of the Black Barn Restaurant, has created a line of pouched meals to feed the hungry.
Categories: Food

Flavorful Bites in a Virtual Reality

NYTimes Dining and Wine - January 6, 2020 - 2:04pm
Aerobanquets RMX lets participants eat while exploring an interactive world at the James Beard House.
Categories: Food

A Food Historian Discusses Italy’s Motor Valley

NYTimes Dining and Wine - January 6, 2020 - 1:16pm
Francine Segan will talk about Modena and its environs at the 92nd Street Y.
Categories: Food

Time to Cook

NYTimes Dining and Wine - January 6, 2020 - 10:30am
It’s a new year, top of the quarter. Make dishes that’ll make you feel better: grilled cheeses with tomato soup, an easy chicken noodle soup, or braised tofu.
Categories: Food

What to Cook This Week

NYTimes Dining and Wine - January 5, 2020 - 10:30am
Make Jim Harrison’s take on Caribbean stew and think of summer, then follow it with Melissa Clark’s farro and broccoli bowl or Alison Roman’s everyday salmon.
Categories: Food

In a Burger World, Can Sweetgreen Scale Up?

NYTimes Dining and Wine - January 4, 2020 - 5:00am
The chain that made salads chic, modular and ecologically conscious now wants to sell you a lot of other stuff.
Categories: Food

This Soup Has Salad Aspirations

NYTimes Dining and Wine - January 3, 2020 - 3:10pm
Loaded with greens and other vegetables, plus farro and creamy potato, this soup walks the line between healthful and heavy.
Categories: Food