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November 27 2021 2:14 AM ˚
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In an undated image provided by John Donohue, a sketch by John Donohue. (Photo:NYTimes)
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Cookie Tins Straight From Brooklyn

Melissa Funk Weller, a New York City baker whose résumé includes Per Se, Bouchon Bakery, High Street on Hudson, Roberta’s and, most notably, Sadelle’s, where she made bagels, is starting a brand of her own: Funk Foods Bakery. She doesn’t have a location yet; for now she’s baking in a restaurant kitchen in Brooklyn. Starting Thursday, she will sell boxes of assorted cookies and bars, 13 for $38. For now, a new assortment will make its debut on the first of each month, including one with Mother’s Day in mind on May 1. They’re available only on Tuesdays for pickup from 10 am until 2 pm, and for national shipping on those days; a shop is on the horizon. April’s tins include peanut butter-layered brownies, raspberry-fig whole wheat bars that echo Fig Newtons, and salt-dusted shortbreads.اضافة اعلان

A New Pasta Shape for Your Pantry

Add cascatelli — inspired by the Italian word for waterfall, cascata — to your pasta vocabulary and your pantry. This new pasta shape was invented after three years of research and development by Dan Pashman, the host of the podcast The Sporkful, with the expertise of Sfoglini, a pasta company based in West Coxsackie, New York, in the Hudson Valley. The creation story has been documented on Pashman’s podcast as “Mission: Impastable.” He insisted on a shape that could be speared with a fork, and that would hold sauce well and have a proper bite. Traditionally extruded pasta shapes are made by forcing the dough through a die; a new, high-quality bronze die was made for cascatelli. The shape is a bit larger than most short pastas, but it’s very good, especially for simpler, less ingredient-heavy sauces like marinara, carbonara, pesto and arrabbiata.

An Illustrated Ode to the Restaurants of Paris

This is exactly the right moment to dream and thumb the pages of “A Table in Paris,” artist John Donohue’s sketched love letter to that city’s restaurants. It echoes his work for his book “All the Restaurants In New York.” The new book is armed with a raft of Francophile contributors, including Michael Ruhlman, Richard Linklater, Peter Kaminsky, Lauren Collins, Alexander F. Lobrano, Christine Muhlke and Dana Cowin. They recommend and lovingly describe the restaurants, and Donohue has drawn many of them, mainly their exteriors. It’s organized according to neighborhood and has an index of the restaurants. Donohue is also donating half the profits from online sales of his signed limited-edition prints to the Emergency Relief Fund of the Restaurant Workers’ Community Foundation.

Atlantic Salmon With a Smaller Carbon Footprint

Norway put farmed Atlantic salmon (salmo salar) on the map about 50 years ago. Today Atlantic salmon is raised around the globe. The company Atlantic Sapphire even has them swimming in Florida. Two Norwegians, Johan Andreassen and his cousin Bjorn-Vegard Lovik, joined with a Danish aquaculture expert, Thue Holm, to create the company in 2010, in Denmark. They were mindful of the carbon footprint of transporting the fish by air to other countries, notably the United States, so in 2017 they opened a facility and installed their fish farm in Homestead, Florida, south of Miami. The salmon are raised in big indoor saltwater pools fed from the area’s extensive aquifer. The fish, each about 5kg and raised without hormones or other additives, were harvested for the first time a few months ago, and were rated “best choice” by the Monterey Bay Aquarium Seafood Watch; they are now being sold as fillets, under the label Bluehouse Salmon. The fish has good texture and a very mild flavor. Many chains, including Publix, Wegmans and Safeway carry it. It’s also available shipped in 8-ounce fillets, six for $99.95.

An Auction to Raise Money for Restaurants

The Conscious Collection, an auction to raise money for restaurants and bars in need, will be held by Zachys on Friday. It includes more than 100 lots of exceptional wines, spirits and over-the-top experiences like dinner for eight at Château Margaux, another with Christian Moueix at Dominus, three bottles of 2016 Screaming Eagle, and truffle hunting for four in Piedmont, Italy, with a stay at the Ceretto estate. The auction will donate the money to the Barstool Fund for hospitality-industry applicants, administered by the nonprofit 30-Day Fund, which has been raising money nationwide. Online bidding is open, and the live (virtual) auction will begin Friday at 6 pm Eastern time. Absentee bids must be submitted by 5:45 pm Friday. For most of the lots that involve travel, winners will have a year to fulfill the experience, unless specified otherwise. So far, bidding has started at about $500. To participate, bidders must first register.

Chocolate Doughnuts Inspired by Global Flavors

Fany Gerson of La Newyorkina, which sells Mexican sweets, prepared foods and groceries, will hold a chocolate doughnut celebration at her Brooklyn shop, Fan-Fan Doughnuts, from Tuesday through April 15. With travel so restricted because of the pandemic, her thought was to evoke faraway destinations through flavors like rooibos (South Africa), sticky toffee (the United Kingdom), blue corn (Mexico) and pistachios (Iran). The company Guittard is supplying the chocolate for this tasty little event. The doughnuts are $3.50 to $5 each and will be sold from 9 am until 4 pm, or whenever they sell out. They can be reserved between noon and 4 pm a day in advance.
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