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Swedish Meatballs Are Turkish? ‘My Whole Life Has Been a Lie’

NYTimes Dining and Wine - May 2, 2018 - 1:20pm
Turks celebrated the Swedish government’s lighthearted admission, made on Twitter. But some Swedes were dismayed.
Categories: Food

Off the Menu: Matthew Kenney’s Latest, Nodding to Japan, Opens in the East Village

NYTimes Dining and Wine - May 2, 2018 - 10:44am
An American outpost from the Japanese chef Chikara Yamada, an Art Deco bar in the Frederick Hotel, and other restaurant news.
Categories: Food

What to Cook: Cook Without Recipes

NYTimes Dining and Wine - May 2, 2018 - 10:30am
Let your imagination soar with a batch of mac and cheese loaded with ground beef or pork, or riff on shallow-fried chicken thighs.
Categories: Food

Today's special: Celebrating National Small Business Week

NRA News - May 2, 2018 - 10:21am

As National Small Business Week continues, we're honoring the work of restaurateurs and the impact our industry has on our country and the U.S. economy.

Categories: Food, News

Australia Diary: From Green Jelly Swimming Pools to Coconut Rabbits

NYTimes Dining and Wine - May 2, 2018 - 3:31am
The cherished birthday cake recipe book that raised a generation.
Categories: Food

In a diverse world, use these 4 tips to succeed

NRA News - May 1, 2018 - 9:32pm

As our industry and customers become more diverse, it's important to educate ourselves and our employees in understanding diversity, says MFHA's Gerry Fernandez.

Categories: Food, News

Fixtures: The Hostess With the Mostess at the Odeon

NYTimes Dining and Wine - May 1, 2018 - 5:18pm
Is Roya Shanks what gives this classic downtown restaurant its special oomph?
Categories: Food

Q & A: Where Giada De Laurentiis Loves to Go in Italy

NYTimes Dining and Wine - May 1, 2018 - 4:12pm
The Food Network host and cookbook author recommends pizza bianca in Rome, gelato in Florence and pasta near Naples.
Categories: Food

My Detox: How to Cleanse for Spring, the French Way

NYTimes Dining and Wine - May 1, 2018 - 2:26pm
Isabella Capece Galeota, of Paris’s vegan and gluten-free Café Maisie, recommends juices for the changing season.
Categories: Food

Is This Artichoke Kosher? Rome Defends a Classic Jewish Dish

NYTimes Dining and Wine - May 1, 2018 - 12:46pm
Since an Israeli rabbi put the kibosh on Jewish-style fried artichokes, Italian Jews have mounted a fierce defense of their beloved treat.
Categories: Food

San Francisco Chef Now Heads the Acclaimed Nahm in Bangkok

NYTimes Dining and Wine - May 1, 2018 - 12:41pm
Pim Techamuanvivit, who grew up in Thailand, has taken over from the founding chef, David Thompson.
Categories: Food

Restaurant Review: French Cafe Food, Not So New but Very Much Improved

NYTimes Dining and Wine - May 1, 2018 - 12:03pm
At La Mercerie in SoHo, the chef Marie-Aude Rose makes simple classics with every detail in place.
Categories: Food

Cheese Meets Rosé

Planet Cheese - May 1, 2018 - 11:00am

I’m not a bumper-sticker person, but if I were, mine would read, “I brake for ethnic markets.” I love poking around shelves with unfamiliar condiments, grains and cooking implements to see what my kitchen might be missing. Middle Eastern markets are my favorite, but I have rarely spent much time looking at the cheese selection in these stores. Now I’m wiser.

If your community has a market where Greeks, Turks, Palestinians or Lebanese people shop, you’re going to find good imported feta there at a great price. But my current infatuation is labneh, which I purchased in a tub recently at a Palestinian market in Berkeley. The brand is Ülker, and the label says it’s from Turkey.

Many people describe labneh as yogurt cheese—basically, yogurt or Greek yogurt with more whey removed. You can make it at home by putting plain yogurt in a sieve lined with a double thickness of cheesecloth. Set the sieve over a bowl, put a plate over the sieve (as a cover, not as a weight) and refrigerate. Stop draining when the yogurt is as thick as sour cream—start checking after 12 hours —and stir in salt to taste.

Labneh made that way will be tart, like fresh chèvre. My Turkish labneh is softer and barely tangy, like a cross between sour cream and Greek yogurt. Jale Boga Robertson, a Turkish friend, tells me that some people bake with it. I can’t bring myself to look at the calorie count. I bought some flatbread, made some dukkah—the Egyptian nut and spice dip—and picked up a bottle of just-released 2017 rosé.

Any moment now, rosés from the 2017 vintage will be floor-stacked at your favorite wine shop. Buy a few to sample so you know which ones you want more of before they’re gone. Spread some labneh on a plate; top with dukkah (homemade or storebought) and extra virgin olive oil. Surround with radishes, olives and warm flatbread for dipping. What a perfect spring appetizer—although I’d be happy to have it for my dinner.


You can purchase dukkah in spice shops and specialty stores, but homemade is fresher. To save time, buy roasted unsalted hazelnuts (Trader Joe’s has them) and eliminate the nut toasting step. 

  • ¼ cup raw hazelnuts 
  • 2 tablespoons sesame seeds
  • 1-1/4 teaspoons cumin seed
  • ¾ teaspoon whole coriander seed
  • ¼ teaspoon dried spearmint
  • 1/8 teaspoon kosher or sea salt

Preheat an oven to 350°F. Toast the hazelnuts until golden brown, about 20 minutes. While they are hot, wrap them in a clean dishtowel and roll vigorously against a work surface to loosen as much of the papery brown skin as you can. It’s okay if some skin clings to the nuts. Let cool.

Toast the sesame seeds in the oven until golden brown, about 10 minutes. Let cool.

In a skillet over medium heat, toast the cumin seed, shaking the skillet often, until it darkens slightly and becomes fragrant, about 5 minutes. Let cool. Toast the coriander seed in the same skillet until it darkens slightly and becomes fragrant, about 3 minutes. Let cool. Grind the cumin and coriander to a powder in a mortar or spice grinder. 

In a small food processor or chopper, pulse the hazelnuts until medium-fine but not pasty. A little texture is nice. Transfer to a bowl and stir in the ground spices, sesame seed, spearmint and salt.

Makes a scant ½ cup

Cheese Class: Spring Fling

Saturday, May 19
1 p.m. to 2:30 p.m.
Healdsburg, CA

Time to “drink pink” and discover the cheeses that go best with the fresh, crisp, thirst-quenching rosés we love. Join me for this salute to California’s just-released 2017 rosés and the many cheeses that make these refreshing wines shine. Use these tasty pairings to kick-start your summer entertaining.

Categories: Food

Picking an Extra Añejo Tequila Takes Extra Care

NYTimes Dining and Wine - May 1, 2018 - 10:26am
These newly popular long-aged spirits come with a lot of hype and hefty prices, but some are worth the expense.
Categories: Food

Eat: Celebrate Spring With an Upscale Smothered-Chicken Dinner

NYTimes Dining and Wine - May 1, 2018 - 5:00am
A Madeira-laced cream sauce with the fresh, crisp softness of chicken tastes like magic.
Categories: Food

Missouri, Connecticut take top honors at ProStart 2018

NRA News - April 30, 2018 - 6:09pm

High-school students from Missouri and Connecticut were the big winners at this year's National ProStart Invitational in Providence, R.I.

Categories: Food, News

French Cafe Classics in SoHo

NYTimes Dining and Wine - April 30, 2018 - 4:54pm
At La Mercerie, the chef Marie-Aude Rose lavishes attention on salads, eggs and other everyday dishes.
Categories: Food

Making the industry’s case in support of DACA

NRA News - April 30, 2018 - 4:06pm

Cicely Simpson, our executive vice president of public affairs, outlines why we are urging Congress and the Administration to solve the DACA issue.

Categories: Food, News

Tokyo in Texas: Distinctive Japanese Food Is Thriving in Austin

NYTimes Dining and Wine - April 30, 2018 - 1:38pm
A city known for its barbecue and Tex-Mex cooking has spawned an accomplished roster of Japanese restaurants.
Categories: Food

Front Burner: Sullivan Street Bakery Gets a Makeover

NYTimes Dining and Wine - April 30, 2018 - 1:22pm
Jim Lahey has added a cafe to his wholesale bakery in Hell’s Kitchen.
Categories: Food