Known for his tailored style and signature specs, the The Lambs Club (New York City) chef and Chopped judge tells what to give the guy who appreciates classic cocktails and sleek leather banquettes. Read more >
Learn how to make marmalade in this easy tutorial, which yields a spread that is a delicious, complex balance of bitter and sweet. Read more >
Eugenia Bone, author of The Kitchen Ecosystem, talks with Dana Cowin about her favorite food gifts. Read more >
From Michael Chiarello, this is a crazy-fun way to have a party: Just spread the hot polenta onto a heatproof table lined with butcher paper and let your guests go at it. Read more >
© Tina Rupp
Sommeliers, of course, spend a lot of their time thinking about which wine goes well with which food, or does not go well, or might go well if it weren’t Thursday, and so on. But if you ask a sommelier what wine he or she would like to drink right now, more often than not the answer is Champagne.
There’s a good reason for that: Champagne, essentially, goes with everything. It goes with salty dishes; it goes with fatty dishes; it goes with birds and it goes with beasts; with cheese it’s mighty tasty and with vegetables it is sublime; it’s ideal for celebrations and obligatory for toasts; it’s even excellent when poured on its own for no particular occasion at all. Here are some great sparkling wine options, from inexpensive to pricey, that will solve any New Year's wine issues you might have. >>
Photo © John Kernick.
Here’s what you’ll find at event planner Bronson van Wyck’s seasonal pop-up shop, through January 3, inside Manhattan’s Overbey & Dunn design store (19 Christopher St.).
His garlands often feature magnolia leaves—some are gilded and others are flipped over to show the brown underside, a striking contrast to the dark-green leaves.
Bespoke Garlands and Wreaths
For customers who bring measurements, van Wyck’s shop will custom-make wreaths and garlands from magnolia leaves and other stunning foliage to fit individual spaces. From $300.
You can pick out a tree, then have it fitted with lights and hand-painted in amber by van Wyck’s staff. From $1,250.
Tablecloths and napkins, some patterned after the tartan plaid of van Wyck’s mother’s Scottish clan, can be monogrammed in the store while you wait. From $100.
Signature Dressings and Mixers
Van Wyck bottled three kinds of salad dressings (two vinaigrettes and a Caesar) and two mixers (Bloody Mary and margarita) and hired Brooklyn design firm Madwell to create the retro labels. They are available online at vanwyck.net.
© Zubin Schroff
Having an Ashkenazi father and a Sephardic mother means the best of both culinary worlds when celebrating Rosh Hashanah, the Jewish New Year. Read more >>
© Quentin Bacon
During the week before Passover begins, on April 6, observant Jews will prepare for the eight-day holiday by removing every piece of chametz (food with leavening) from their homes. Then panic will start to take over: "Oh, no, there's nothing to eat except matzo. I'm going to the supermarket to buy every product that's ever been marked with a 'Kosher for Passover' label." The result is often a kitchen full of packaged cookies, cakes, chips, gefilte fish and marshmallows (seriously, how did marshmallows ever become part of Passover?).
For a more satisfying and relaxed Passover, without processed foods and artificial ingredients, here are some delicious and unorthodox ways to restock the pantry: Unexpected Passover Food.