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Swedish Sweets
Midtown’s best-kept international snack secret may be not the Korean fried fish at Kim’s Aunt Lunch Cart, nor the Bukharian bread at Taam-Tov-though both are worth a trip in the otherwise corporate...
View ArticleBehind the Scenes at Russ & Daughters
There are many signs on the clean white walls of Russ & Daughters-the Lower East Side landmark that’s been serving smoked sable, pickled herring and slices of salmon so thin you can read the paper...
View ArticleJoan Gussow, Teacher of Teachers
Last spring, when hundreds of alums and faculty of the nutrition program of Columbia University Teachers College gathered to commemorate the department’s 100th anniversary, one speaker riveted the...
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The Bulichs are the Masters of Mycelium
In most cases, the sonnets written to the stalls of Saturday’s Union Square Greenmarket are studies on seasonal change: From spring’s duck eggs to winter’s watermelon radishes, many ingredients on...
View ArticleA Boxed Lunch at Peanut Butter & Co
“I’d like to get a lunchbox special.” “Would you like whole wheat or white bread with that? Crunchy or smooth? Strawberry, raspberry or apricot jam, or grape jelly? How about the crusts off?” That...
View ArticlePondering Tea and Pickles With Nobel Economist Joseph Stiglitz
As far as economists go, Joseph Stiglitz is something of a rock star. Before accepting a post at Columbia University, where he is also founder and head of the Initiative for Policy Dialogue, he...
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Remembering an Accidental Vintner Who Put Hudson Valley Wine on the Map
“My husband died, but he’s not dead,” says Phyllis Feder as she leads me into the tasting room, its windows overlooking a portion of the vineyard. She’s got a point. Ben Feder passed away in September...
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Marcus’s Melting-Pot Muse
These days it seems every new restaurant offers cuisine billed as “New American.” You know, farmhouse-gone-gastro: The slow-poached, free-range quail egg astride braised spring greens. Or the roasted...
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Man Against Himself
Before there was teen angst, there was Holden Caulfield and a bunch of phony bastards. His diet of cigarettes, cheese sandwiches, malted milk and rum-and-cokes captures the threshold between innocence...
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A Seaonal Cookbook We Love: Dumpling World
Hard to say what exactly it is about dumplings, but everybody seems to love these wet-cooked food parcels-each a soft, tender wrap of dough (or other starchy product such as cornmeal or rice),...
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Take the Ale Train and Discover Harlem Brew
Beer maker Celeste Beatty, 45, generally has a steady hand when pouring samples for Whole Foods shoppers. But when she’s told Billy Strayhorn-the legendary jazz alchemist who swung Duke Ellington’s...
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Beyonce’s Home Depot: The Architects and Designers Building
Most of us will never own a $36,000 gold-plated La Cornue oven, a $3,000 fully plumbed Miele espresso wall system, a $1,999 Smeg refrigerator in Pepto Bismol pink (Martha Stewart’s favorite color) or...
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New Yorker Sheila Strong is Bringing Back Heirloom Plastic
In 1907, the Belgian chemist Leo Baekeland created polyoxybenzylmethylenglycolanhydride. Branded as Bakelite, it was the world’s first synthetic plastic. His goal was function, but the material’s...
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March-April 2010
America has long been hailed as a melting pot but food maven and restaurant critic Arthur Schwartz once told me New York is more of a tossed salad. I’ve since preferred that metaphor, not because I...
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Swedish Sweets
Midtown’s best-kept international snack secret may be not the Korean fried fish at Kim’s Aunt Lunch Cart, nor the Bukharian bread at Taam-Tov-though both are worth a trip in the otherwise corporate...
View ArticleBehind the Scenes at Russ & Daughters
There are many signs on the clean white walls of Russ & Daughters-the Lower East Side landmark that’s been serving smoked sable, pickled herring and slices of salmon so thin you can read the paper...
View ArticleJoan Gussow, Teacher of Teachers
Last spring, when hundreds of alums and faculty of the nutrition program of Columbia University Teachers College gathered to commemorate the department’s 100th anniversary, one speaker riveted the...
View ArticleClik here to view.
The Bulichs are the Masters of Mycelium
In most cases, the sonnets written to the stalls of Saturday’s Union Square Greenmarket are studies on seasonal change: From spring’s duck eggs to winter’s watermelon radishes, many ingredients on...
View ArticleA Boxed Lunch at Peanut Butter & Co
“I’d like to get a lunchbox special.” “Would you like whole wheat or white bread with that? Crunchy or smooth? Strawberry, raspberry or apricot jam, or grape jelly? How about the crusts off?” That...
View ArticlePondering Tea and Pickles With Nobel Economist Joseph Stiglitz
As far as economists go, Joseph Stiglitz is something of a rock star. Before accepting a post at Columbia University, where he is also founder and head of the Initiative for Policy Dialogue, he...
View Article