Showing results by author "Julia Moskin" in All Categories

When Louis and Lilly Zabar rented a counter in a dairy store on 80th Street and Broadway in 1934 to sell smoked fish, they could not have imagined that their store would eventually occupy half a city block and become a beloved mecca for quality food of all kinds. A passion for perfection, a keen business sense, cutthroat competitive instincts, and devotion to their customers led four generations of Zabars to create the Upper West Side shrine to the cheese, fish, meat, produce, baked goods, and prepared products that heralded the 20th-century revolution in food production.

"Thanksgiving at Julia's " is from the November 27, 2015 Food section of The New York Times. It was written by Julia Moskin and narrated by Sam Scholl.

"The Funfetti Explosion" is from the October 25, 2016 Food section of The New York Times. It was written by Julia Moskin and narrated by Corey M. Snow.

"Year of Upheaval for Restaurants That Ended Tipping" is from the December 13, 2016 Lifestyle section of The New York Times. It was written by Julia Moskin and narrated by Caroline Miller.

"A Wave of Japanese Restaurants with a Twist" is from the September 06, 2016 Food section of The New York Times. It was written by Julia Moskin and narrated by Keith Sellon-Wright.

"South Africa, One Nation United by the Grill" is from the May 24, 2016 Lifestyle section of The New York Times. It was written by Julia Moskin and narrated by Caroline Miller.

"Chicken Salad, Fine-Tuned" is from the July 12, 2016 Lifestyle section of The New York Times. It was written by Julia Moskin and narrated by Fleet Cooper.

"America's Skillet, Reborn" is from the June 28, 2016 Food section of The New York Times. It was written by Julia Moskin and narrated by Kristi Burns.

"When Community Supported Agriculture Is Not What It Seems" is from the July 19, 2016 Lifestyle section of The New York Times. It was written by Julia Moskin and narrated by Sam Scholl.

Any adventurous eater who has wandered into the woods of modern Nordic cuisine has probably tripped over a loaf of rye bread. There is wonderfully chewy rugbrod at Great Northern Food Hall in Grand Central Terminal in New York, spice-scented Swedish limpa at Plaj in San Francisco, and darkly rugged toast at Bachelor Farmer in Minneapolis.