Michelin Announces Stars for New York Restaurants
The French producer of guides announced the awards, with a few additions and no subtractions.
Michelin introduced a sommelier award this year, and for New York it was given to Miguel de Leon at Pinch Chinese.
By Florence Fabricant
FRONT BURNER
Wild Alaskan King Salmon Season Has Begun
Alaskan Salmon processes the fish from the Copper River and sends the delicacy nationwide.
Kyle Lee
Alaskan Salmon will charge $75 a pound (about three portions) in five-pound boxes for $375. They also have Copper River sockeye, the vermilion variety, $250 for five pounds. Alaskan Salmon, aksalmonco.com.
By FLORENCE FABRICANT
FRONT BURNER
Sour Cherry Pies Straight to Your Door
Get a taste of Petee’s Pie: The beloved shop now sells its treats frozen and ready to bake, through Goldbelly.
Blueberry pie ready to bake from Petee’s Pie Company.
Petee’s Pie Company, $15 to $40, peteespie.com; or three six-inch, $79, or one nine-inch, $65, goldbelly.com.
By FLORENCE FABRICANT
FRONT BURNER
Olive Oil Conquers the Plant-Based Dessert
Wildgood, a new frozen dessert brand from a Greek ice cream specialist, is an airy confection made with extra-virgin olive oil.
Wildgood Frozen Dessert, around $6.99 a pint at Wegmans, Whole Foods, Shoprite and other stores, or nationally, $9 plus shipping from wildgood.com.
By FLORENCE FABRICANT
FRONT BURNER
A Spice Mill Designed by Michel Bras
Le Moulin, available this month at Williams Sonoma, offers a cook nine grind-size options.
Le Moulin, $188, williams-sonoma.com.
By FLORENCE FABRICANT
No-Knead Bread, Revisited
In 2006, it changed the face of baking. Now, J. Kenji López-Alt takes a fresh look at Jim Lahey and Mark Bittman’s revolutionary recipe.
No-knead bread was “the recipe that democratized bread-baking,” said the cookbook author Peter Reinhart.
By J. Kenji López-Alt
EAT
The Jam-Filled Pastry of My Dreams
A serendipitous trip in the Basque Country led Dorie Greenspan to this irresistible dessert.
By DORIE GREENSPAN
You Want This Sauce
Yewande Komolafe uses guasacaca sauce, made with avocado, herbs and lime, alongside roasted carrots and chicken, but you’ll want to put it on everything.
Yewande Komolafe’s guasacaca chicken.
By EMILY WEINSTEIN
A GOOD APPETITE
Gnocchi, Leeks, Soupy Greens: What Else Do You Need?
Wine-braised chard and those tender potato dumplings make a one-pot meal that’s perfect for the still-chilly nights of spring.
One-pot braised chard with gnocchi, peas and leeks.
By Melissa Clark
Comfort and connection
To celebrate Asian American and Pacific Islander Heritage Month, we
asked Asian chefs and celebrities what role food plays in their lives
By Marian Liu
Roman Cheesecake
Is This the Oldest Bottle of American Whiskey? Is It Worth $40,000?
It was bottled after the Civil War, but tests show it was likely made in the late 18th century, offering a glimpse into early American distilling.
By Clay Risen
DRINK THESE
Surprise Mom With a Floral Cocktail
Flowers are magic. They are beautiful, uplifting and, when added to a drink, incredibly refreshing.
By CASSIE WINSLOW
WINE SCHOOL
Txakolina for Good Cheer, Wherever You May Be
By Eric Asimov
FRONT BURNER
A Sauvignon Blanc From Sonoma
After a small test release last year, La Crema is making a sauvignon blanc widely available just in time for summer.
La Crema Sauvignon Blanc, $25, lacrema.com.
By FLORENCE FABRICANT
Tomas Estes, Who Put Tequila on a Pedestal, Dies at 75
Starting with a popular Mexican restaurant in Amsterdam, he helped place the drink on the same shelf as fine cognac and single-malt Scotch.
Tomas Estes outside Café Pacifico in Amsterdam in 1976, the year it opened. His solution to escaping middle-class American life was to open a restaurant in Europe.
By CLAY RISEN