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Food

Hungry City: Bangladeshi Flavors Alongside Burgers and Chicken at Neerob

NYTimes Dining and Wine - 1 hour 28 min ago
A restaurant reopens in the Bronx, serving South Asian dishes inside another with a resolutely American menu.
Categories: Food

Off the Menu: Rotating Recipes at Chefs Club Counter in NoLIta

NYTimes Dining and Wine - 3 hours 27 min ago
The latest from Enrique Olvera opens, Angelica Kitchen closes, and other restaurant news.
Categories: Food

Eat: A Larger-Than-Life Caribbean Stew

NYTimes Dining and Wine - 9 hours 36 min ago
Jim Harrison’s appetite was legendary. His recipe ought to be, too.
Categories: Food

Top tweets from our Public Affairs Conference

NRA News - March 29, 2017 - 1:19pm

See what restaurateurs from around the country are saying about our Public Affairs Conference.

Categories: Food, News

What to Cook: Cooking With Your Senses

NYTimes Dining and Wine - March 29, 2017 - 11:10am
Try an utterly simple recipe for radishes with sweet butter and salt from Gabrielle Hamilton, or follow Julia Moskin’s consideration of “sensory cooking.”
Categories: Food

Day Trip: All About Oysters in Greenport on Long Island

NYTimes Dining and Wine - March 29, 2017 - 8:00am
New Yorkers can take the train from Penn Station to a North Fork village to learn about oyster farming (and to taste a few, too).
Categories: Food

The Pour: 12 Wine Grapes Worth Discovering

NYTimes Dining and Wine - March 28, 2017 - 10:49pm
Some of the greatest values in wine come from grapes that are little known or historically despised.
Categories: Food

Americans Ate 19% Less Beef From ’05 to ’14, Report Says

NYTimes Dining and Wine - March 28, 2017 - 10:33pm
The Natural Resources Defense Council, an environmental group, said lower demand reduced greenhouse gas emissions.
Categories: Food

Public Affairs Conference tackles top industry issues

NRA News - March 28, 2017 - 8:45pm

More than 600 operators are in Washington, D.C., for our Public Affairs Conference.

Categories: Food, News

To Become a Better Cook, Sharpen Your Senses

NYTimes Dining and Wine - March 28, 2017 - 5:47pm
Learn to listen to your food as it cooks, and to rely on your senses of touch and smell.
Categories: Food

State University of New York at Delhi Student Team Wins 2017 American Culinary Federation Northeast Region Student Team

American Culinary Federation - March 28, 2017 - 4:50pm
The State University of New York at Delhi (SUNY-Delhi) Student Team from Delhi, New York, won the American Culinary Federation (ACF) Northeast Region Student Team Championship at The Culinary Institute of New York at Monroe College, New Rochelle, New York.
Categories: Food

10 Ways to Sharpen Your Kitchen Senses

NYTimes Dining and Wine - March 28, 2017 - 4:12pm
Become a better cook by learning to rely on all five senses in the kitchen: not just sight and taste, but hearing, touch and smell.
Categories: Food

A Rabbi Walks Into a Bar — and Enforces the Law

NYTimes Dining and Wine - March 28, 2017 - 3:17pm
For Jews in Jerusalem and around the world who wonder whether their cocktail is kosher, Rabbi Shmouel Semelman is the go-to guy.
Categories: Food

City Kitchen: This Meaty Fish Begs to Be Roasted

NYTimes Dining and Wine - March 28, 2017 - 2:18pm
Firm-fleshed and lean, monkfish was once known as poor man’s lobster.
Categories: Food

Restaurant Review: We’ll Always Have Paris, at Augustine

NYTimes Dining and Wine - March 28, 2017 - 12:57pm
Like Keith McNally’s other French restaurants, this new one is a lovely realm of nostalgia and unfussy food.
Categories: Food

A Glimpse Inside Nobu Downtown

NYTimes Dining and Wine - March 28, 2017 - 11:14am
After 23 Years in TriBeCa, the innovative Japanese restaurant chain will move its nerve center next week to a grand space in the financial district.
Categories: Food

Now I’m Blushing

Planet Cheese - March 28, 2017 - 11:00am

Hooray for spring. Fresh green grass, fresh cheese and, best of all, fresh rosé. It’s not even April and here come the pink wines. Someone, take my wallet. The rosés I love, like Bodegas Muga, I stockpile and drink like water. I know I cook better with a glass of rosé, and my French improves, too. Tentez le coup. (Try it.) Put some pink wine in an ice bucket, slice a baguette and set out some olives. May I recommend a few cheeses with that?

Pair fresh, tart, rindless cheeses with rosé to match the wine’s acidity. Vermont Creamery Crottin, Tomales Farmstead's lemony Liwa or any local fresh chèvre, drizzled with olive oil and warmed in the oven, calls for rosé.  Sheep’s milk season is underway, so look for the fluffy Pennyroyal Farms Laychee (a goat-sheep blend) and pure fresh sheep cheese like Garden Variety’s Sweet Alyssum (a rarity but San Francisco’s Rainbow Grocery often has it).

Herb-inflected cheeses are another slam dunk with rosé. Five I love:

Andante Dairy Rondo (above): a cow-goat blend from California’s Sonoma County, sprinkled with herbs and pink peppercorns and lightly ripened.

Laura Chenel Cabecou: thin two-day-old goat disks packed in extra virgin olive oil, with rosemary, thyme and black peppercorns. Dense and creamy, with a lively tang and French-kitchen scent. Serve lightly warmed with a salad.

Cypress Grove Purple Haze: fresh California goat cheese with a dusting of lavender and fennel pollen. Warm it and spread it on chunks of country bread.

Saveurs du Maquis: creamy Corsican sheep’s milk cheese cloaked in rosemary, thyme and juniper berries that suggest the maquis, the island’s scrubby scented hillsides; Brin d’Amour is a relative.

Fleur Verte: Dried thyme, tarragon and crushed pink peppercorns coat the outside of this French goat cheese, shipped when less than a week old. At its freshest, it is moist, lemony and delightful. My local Whole Foods often has it.

Now, while the rosé selection is plentiful, bring home a half-dozen and find your soulmate. Last year I fell for the 2015 Bodegas Muga Rosado from Spain, a blend of 60 percent Garnacha, 30 percent Viura and 10 percent Tempranillo. Adult lemonade.

Raw-Milk Cheese Class: Last Call!

Join me on Monday evening, April 3, for a Raw-Milk Cheese Showcase and learn why so many cheesemakers remain devoted to raw milk. In this guided tasting, we’ll sample some of the stars of the raw-milk realm and discuss issues surrounding the use of unpasteurized milk.

Six seats left.

Categories: Food

Public Affairs Conference opens today

NRA News - March 28, 2017 - 10:46am

Our Public Affairs Conference opens today in Washington, D.C, where hundreds of restaurateurs will lobby lawmakers about issues that affect their businesses.

Categories: Food, News

Front Burner: Dieter Roth’s Art Bar Rises Once Again in Manhattan

NYTimes Dining and Wine - March 27, 2017 - 3:46pm
At a Chelsea gallery, a sculpture by the Swiss artist doubles as a bar, serving drinks and dishes like sunchoke soup and vegetable flatbread.
Categories: Food

Front Burner: Meat Is the Main Attraction at Manzo in Eataly Flatiron

NYTimes Dining and Wine - March 27, 2017 - 3:27pm
The restaurant Manzo now includes a glass-enclosed butcher room and a rotisserie.
Categories: Food