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Fast All Day, Feast All Night
Aziz Osmani, the manager of Kalustyan’s, Murray Hill’s international provisions emporium, is used to placing big orders from local and global suppliers—for, say, their 50 varieties of rice, or two...
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IN OUR CURRENT ISSUE: The New Spice Trade Route Ends at Junoon
At Junoon, chef Vikas Khanna takes spices very seriously. He flies to India every month or so to select them himself and then lovingly roasts and grinds them every morning in the restaurant’s kitchen....
View ArticleEDIBLE GLIMPSES: A One-Man Spice Route Ends at Junoon
At Junoon, not just any old turmeric will do. Chef Vikas Khanna flies to India every month or so to select the restaurant’s spices himself and then lovingly roasts and grinds them every morning in the...
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NYC Sea Salt: How Two Friends Founded an Urban Salt Farm
It’s hard to accuse New Yorkers of missing the forest for the trees. In Manhattan, at least, there are few trees and even less forest. But the phrase can, I think, be applied to city locavores, a...
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IN OUR CURRENT ISSUE: Manhattan’s First Locavore Sea Salt
In a city where locally made/grown/foraged anything and everything commands immediate respect, Ethan Gallagher and Sarah Sproule found it ironic that despite the many bodies of saline water around, no...
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