Dimes’ new cookbook teaches you to be “fluid” in the kitchen.
crowd, attracting creative types and beautiful people to its small Canal Street space. Within a few years, Dimes had expanded, moving its restaurant to an airy new location, and opening Dimes Deli, a more casual sit-in and takeout spot, and a market carrying fresh produce and prepared foods, as well as eclectic ingredients and even design and lifestyle items.
S.D.S.: And we were talking with our staff about it: “All right, you work in the daytime, what do you see? Tell me more.” So they had a lot of input too.A.W.: Other cookbooks all follow the exact same format, time and time again. And with the Internet, people can just google anything they need.
A.W.: Yeah. We’ve always come from a place where we’re really serious about what we do, but we want to have fun doing it. There’s a real sense of community in the book, with the photos of the staff, the contributors to the book, and Yeung, the older Chinatown resident who plays music outside. How’d you decide to highlight everyone involved?
A.W.: New York kitchens are small, and it can sit on your kitchen counter, your kitchenette. And you can interact with it more than if it were this big thing.S.D.S.: When we asked Karma if they would publish the book, we were like, “Maybe we’ll do a series,” and they were into it. And their whole thing was, “Make it weird.
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