This twist on the traditional chocolate-wafer icebox cake, run through with strawberries and gingersnaps, has definite appeal for fruit lovers.
As rents and labor costs soar in expensive cities, and workers move away, restaurants are figuring out how to do without servers. Souvla, a Greek restaurant in San Francisco, is one example.
Trimming artichokes is a time-consuming process and can seem wasteful, but the payoff is big.
Alice Feiring’s khantsi, a gift from a winemaker in Georgia, has a lip cuffed in silver and a raven’s beak at the tip. A slender chain joins the two, for hanging on the kitchen wall.
Downstairs kitchen, upstairs dining room. At Craft, the employees called runners run a lot.
A spread of Moroccan cookies from a Mimouna celebration last year in New York. Because flour is not allowed in the house during Passover, other ingredients are used, like coconut, pistachios, dates and various nuts. Meringues and homemade marzipan are also often on offer.
Carnel Samuels making a batch of espresso chocolate fudge at Murdick’s Fudge on Mackinac Island, Mich. Working fudge on marble slabs to improve its texture and to draw in customers began in the late 1800s. The first to do it was Rome Murdick, who was as much a showman as a confectioner, according to the historian Phil Porter.
The celebrity chef Mario Batali speaking at a benefit for Teens for Food Justice at his restaurant La Sirena in November. In news reports the next month, several women described a decades-long pattern of abusive behavior in his empire.
Korai Kitchen, in Jersey City, serves lunch and dinner buffet-style. Clockwise from top left, begun bhortha (eggplant mash), khichuri, aloo bhortha (potato mash) and begun bhaja (fried eggplant).
Bringing your lunch to work can be rewarding. Above, microwave mixed rice. Below, cold sesame noodles with crunchy vegetables.
At Beer Street’s original location in Williamsburg, Brooklyn, the bar manager and partner Cory Bonfiglio pours a beer into an aroma-enhancing Teku glass.
A group at the Tea Tasting Expo at Fang Gourmet Tea in Flushing, Queens.
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