Gabriella Gershenson

Nov 22, 2024 | muckrack.com | Gabriella Gershenson |Amelia Schwartz

CAVIAR HAS LONG BEEN associated with unattainable luxury. But in recent years, it has become a more egalitarian treat. Much of the caviar of yore was wild-caught, coming primarily from the Caspian Sea. But factors like overfishing, poaching, and pollution have led to the near-extinction of Caspian sturgeon, and strict bans are now in place to protect them. As a result, today’s caviar is mostly farm-raised.

Nov 19, 2024 | foodandwine.com | Gabriella Gershenson

Photo: Chris Simpson / Food Stylist by Julian Hensarling / Prop Stylist by Thom Driver Caviar has long been associated with unattainable luxury. But those who lump sturgeon roe in with the pleasures of the .0001% might be surprised to find that in recent years, caviar has become a more egalitarian treat. Now, it's just as acceptable to pair caviar with Champagne as it is to scoop it up with Doritos, pile it on hot dogs, or serve it with buckets of fried chicken.

Nov 18, 2024 | foodandwine.com | Gabriella Gershenson

Photo: Chris Simpson / Food Styling by Julian Hensarling / Prop Styling by Thom Driver Though caviar is a luxury whose legacy spans centuries, continents, and cultures, it can also feel shrouded in mystery, giving it a reputation for being out of reach. Until recently, the Caspian Sea was the delicacy’s main global source, supplying the world with sevruga, osetra, and beluga from its native sturgeon.

Sep 15, 2023 | epicurious.com | Carly Westerfield |Anna Hezel |Maggie Hoffman |Gabriella Gershenson

Chef JJ Johnson loves rice. If that wasn't already clear from Fieldtrip, his local New York chain of fast-casual rice bowl restaurants, it certainly is after you've pored over just the first few pages of his sophomore cookbook The Simple Art of Rice. The James Beard Award winner writes lovingly of his family's weekly gatherings at his Puerto Rican grandmother's home in Pennsylvania where rice was often the focal point, not the backdrop, of their meals.

Aug 23, 2023 | wsj.com | Gabriella Gershenson |Matthew Kronsberg

Anyone who has made the change in their kitchen arsenal from the old box grater to Microplane-style tools has likely found a new zest for infusing food with flavor—a fine grating of garlic here, a flurry of fresh ginger there. At the least, they’ve saved a knuckle or two from bloody agony. If reducing rhizomes to a pungent paste is already part of your routine, consider upgrading once more, to an Oroshigane Copper Grater from Rikumo.