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Bites: Restaurant Review: Estado Puro in Madrid

A hotel tapas bar located smack in the middle of one of Madrid’s busiest tourist hubs? Easy to pass up, perhaps. But then I took a closer look. An artfully stylized pattern of filigree mantilla combs the restaurant’s logo covered the ceiling and swept ...

From FLORENCE FABRICANT, The New York Times,  20 Nov 2009

Dining Calendar

The New York Philharmonic will hold post-concert dinners next year, with chefs cooking and commentary by Mimi Sheraton. Each dinner, in one of the lobby restaurants at Avery Fisher Hall, will accommodate 90 guests. An online auction to benefit the ...

From FLORENCE FABRICANT, The New York Times,  17 Nov 2009

Related Topics: New York Philharmonic

Off the Menu

The elegant corner room at Bouley Bakery where people snack during the day becomes this wine bar from 6 p.m. to midnight. Wines are sold by the ounce, the half-glass and glass. Food by Shea Gallante, like charcuterie, cheeses and caviar, is also sold ...

From FLORENCE FABRICANT, The New York Times,  17 Nov 2009

Related Topics: David Chang

Taking a Holiday From Complicated Desserts

Caramelized Apple-Pecan Cake served with butter pecan ice cream. IS it Thanksgiving if there is no traditional pie with a traditional filling and a crust that the cook obviously fussed and worried over? Sure it is. For those of you who would rather ...

From FLORENCE FABRICANT, The New York Times,  13 Nov 2009

Food Stuff: From Belize, and Extra Sweet

Laughing Bird shrimp are unlike many farmed shrimp, and that is a good thing. They are raised in the Caribbean, in inland ponds on the coast of Belize. They swim in filtered sea water, are fed a vegetarian diet, are not treated with additives or ...

From FLORENCE FABRICANT, The New York Times,  10 Nov 2009

Food Stuff: Pumpkin’s Got a Brand New Trick

Thinking of retiring the cranberry sauce this Thanksgiving? Not so fast. How about offering a choice instead, namely pumpkin pickle. Long Island cheese pumpkin is diced and steeped in a mellow vinegar marinade with subtle spicing. Use the pickles as ...

From FLORENCE FABRICANT, The New York Times,  10 Nov 2009

Food Stuff: And Now, Brooklyn Gets a Kitchen Lab

When Taylor Erkkinen, left, and Harry C. Rosenblum opened Brooklyn Kitchen, a cookware shop, in Williamsburg three years ago, they had no idea their classes on pickle-making, knife skills and such would be sellouts. So a few months ago they rented ...

From FLORENCE FABRICANT, The New York Times,  10 Nov 2009

Dining Calendar: Calendar

MELT IT A class on making fondu will be held on Nov. 9. An exhibition, “Remembering Fulton Fish Market,” with the works of Naima Rauam, who painted scenes of the market for decades, will be on view daily through Nov. 22 from noon to 7 p.m. at the ...

From FLORENCE FABRICANT, The New York Times,  3 Nov 2009

Related Topics: Bill Clinton,  Mark Kurlansky,  Heston Blumenthal

Food Stuff: There’s a Spider in My Teacup and, My, Those Fingers Look Yummy

Ladyfinger cookies are finished with red almond “nails.” Spiders made of chow mein noodles dipped in chocolate have red M&M eyes. A ghostly frozen hand in a punch bowl is made by freezing a latex glove full of water. These are a few of the simple, ...

From FLORENCE FABRICANT, The New York Times,  27 Oct 2009

Food Stuff: Ice Cream While You Wait, but Not Too Long

The alchemist behind the counter at Lulu & Mooky’s pours a sweetened dairy mix into a KitchenAid mixer, adds one of dozens of flavoring essences (said to be all natural) and seconds later, with a cloud of liquid-nitrogen vapor, creates a couple of ...

From FLORENCE FABRICANT, The New York Times,  27 Oct 2009

Related Topics: Heston Blumenthal

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