Grist for the Mill: November-December 2013
Like that biblical forbidden fruit, one bite of quince gave me a new understanding of Earthly possibilities.
November/December 2013: Issue No. 32
Christmas Beer From Upstate’s Southern Tier
Southern Tier Brewing brings us a unique take on the traditional holiday beer.
Mulled Wine
Booze, heat and spices warm you up three ways at once.
Pack the Halls
How to make dinner for 80,000 and other holiday miracles.
Quintessential Fruit
An ode to an almost-forgotten ingredient.
Spice Trade
Lior Lev Sercarz’s world view in a jar.
Consider Cheesecake
Whether slung on diner plates or reimagined for four-star pastry tastings, the classic slice’s relationship with New York changes with the New Yorkers who make it.
Katz’s: Autobiography of a Delicatessen
A new book celebrates 125 years of pastrami.
Spinning Koppers Into Gold
At the corner of Clarkson and Chocolate.
Niman is a Pig’s Best Friend
Good for livestock, farmers, chefs and eaters.
Flour Power
Kamel Saci might be facing off against a fellow judo fighter in a championship match today, if a knee injury and a subsequent, much more happy, accident hadn’t intercepted his Olympic-bound path. Instead, at NoHo’s adored Il Buco Alimentari e Vineria, the former French champ turned boulanger is knocking out an awesome assemblage of bespoke breads that go head to head with the city’s best.
It Takes a Rock-Piled Village
In the dawn of the 1980s, Nicola Marzovilla was a humble workaday ladieswear salesman with a dream: to make New Yorkers know and love the cuisine of his homeland, Puglia, Italy.
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