“We are sold out! Thank you so much everybody!!!!” Former Gramercy Tavern pastry cook Lauren Tran types out the note and publishes the update to her Instagram feed. Months into the venture, Tran, 32, still can’t believe customers often snap up her $40 pastry boxes within hours of posting her weekly menu for Bánh by Lauren, her Vietnamese-French pastry business, on Instagram.
On a gray, snowy Monday in mid-January, with customers anchored to their apartments and scrolling through the app, Tran’s macarons and banh bo nuong a chewy, striated Vietnamese pandan honeycomb cake are irresistible. While customers light up Tran’s DMs to see if they can squeeze onto her waitlist, she’s plotting out her baking schedule for the next five days. Over 60 cumulative baking hours, she’ll make 80 langue de chat biscuits, 320 macaron shells, and five to six whole cakes. She’ll also test her recipe for banh bo nuong at least five times before getting up at 6 a.m. on Saturday to bak
The New Yorker (США): пельмени и не только на «Даче 46»
inosmi.ru - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from inosmi.ru Daily Mail and Mail on Sunday newspapers.
Via Google Maps
The Mermaid Inn struggles to obtain liquor license ahead of planned East Village reopening
Casual seafood stalwart the Mermaid Inn is aiming to reopen in its original East Village location following a seemingly permanent closure last August, according to the
New York Post. The popular hangout closed down after 17 years to the dismay of many longtime customers as the business owners cited mounting debt and failed rent negotiations with the property’s landlord.
Now, they’re back in action or will be, as soon as they can secure a liquor license. The
New York Post reports that the restaurant’s owners who felt encouraged to reopen after finally securing a better rent deal and seeing more economic activity in the city this year are struggling to obtain proper licensing from the State Liquor Authority. The owners say the problems stem from a state law that bars NYC restaurants and bars from accessing temporary liquor licenses while the SLA approves th
Save this story for later.
When, early in their relationship, Trina Quinn gave her now wife, Jessica Quinn, a cookbook called “A Gift to Young Housewives,” first published in Russia in 1861, it was mostly a gag. Both women are professional chefs, and Jessica, a Long Island-born daughter of immigrants from Latvia and Ukraine, is fluent in Russian. The book’s instructions were intended as much for housewives as for their servants, who would be the ones actually preparing the roast goose stuffed with macaroni and the fish roulade. Jessica appreciated the joke but, at the time, didn’t bother studying the book closely. Neither she nor Trina imagined that, years later, it would become an emblem of their shared career.
Pizza Babka Is on Track to Be Instagram’s Next Big Thing. Bill Clark Is Why.
The former MeMe’s Diner chef and co-owner explores whimsical recipes in his newsletter that makes cooking fun again
Share this story
If your Instagram timeline and story feed were inundated with people making “pizza babka” a couple of weekends ago, you weren’t alone. It seems like many food-industry types have suddenly been brushing garlic butter over golden-brown loaves stuffed with cheese and pepperoni: It’s a dish perfectly primed to go viral, really, an effortless fusion of two comfort favorites, melded together in a way that feels somehow fresh and obvious at the same time.
vimarsana © 2020. All Rights Reserved.