The reboot of a Starz sitcom about the mundane lives of L.A. cater waiters comes at the right moment, when restaurant work has shed much of its glittery image. In their baby-pink bow ties and crumpled white shirts, the catering crew on the Starz series “Party Down” works event after wretched event across Los Angeles: …
Jacob Marsiglia Baby Blues Luncheonette in East Williamsburg, Brooklyn, is updating the classic Greek diner with dishes like the H.L.T., with grilled halloumi, lettuce and tomatoes on Pullman bread. My favorite is the Plato plate with scrambled eggs, bacon, pita and avocado. Original Source
Nutritional yeast takes these dressings, toppings and seasoning blends up a notch. As both a food editor and a semi-functioning member of society, I’m a little embarrassed to admit how frequently I eat popcorn for dinner. (A couple of times a month, at least.) And I delude myself only slightly: It’s vegetable adjacent. Nutritional yeast …
The aesthetics are familiar, but the menus go beyond your standard egg plate. It’s no secret that New York City is running low on old-school diners; they were vanishing even before the pandemic. From 2014 to early 2019, 15 diners were sold, a figure that didn’t include the many owners who lost their leases during …
A ginger-tamarind vegetable soup from Yewande Komolafe is your first line of defense for the winter blahs. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Whatever a certain rodent’s speculations on the start of spring might be, February will always be a cold, gray slog. It’s inevitably the …
A ginger-tamarind vegetable soup from Yewande Komolafe is your first line of defense for the winter blahs. Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. Whatever a certain rodent’s speculations on the start of spring might be, February will always be a cold, gray slog. It’s inevitably the …
Kay Chun’s shortcut recipe for eggplant Parmesan pasta puts the intense pleasure of the original within easy reach. I had the good fortune to eat eggplant Parmesan for dinner this week (not made by me!), and it got me thinking about the intense pleasures of the Parm family — not just eggplant Parmesan, but the …
Whole peeled, crushed, puréed or paste? There’s a time and a place for each. What a gift it would be to bottle up summer and enjoy it in the thick of February. Plenty have tried. Sea salt hair spray never quite replicates those natural beachy waves, piña colada hard seltzer won’t transport you to the …
When Ivy Berubes, 22, orders a Shirley Temple at the Sarapes Mexican Restaurant bar, they make it for her even though it’s not on the menu. The menu also doesn’t list “The Tommy Bowl” — a deconstructed burrito — but Tommy Agramonte, 20, gets to order it; after all, it is named after him. Sade …
Notes on marmalade and Yewande Komolafe’s new spicy recipe with caramelized dates and navel oranges. Armando Rafael for The New York Times. Food Stylist: Simon Andrews. Every winter, my friend Troy gives my family a jar of his homemade Seville orange marmalade. A tawny jelly packed with shreds of candied peel, it’s less syrupy than …
NEW ORLEANS — The first dish served at Dakar NOLA is called Last Meal. It’s a soup of black-eyed peas, crispy rice and Louisiana blue crab, with robust spicing that recalls this city’s famous gumbos. Chances are you’ll still be thinking about it days later. Last Meal is that delicious — and even more unsettling. …
In Majority-Black New Orleans, Chefs Are Rewriting ‘Whitewashed’ History Read More »
Scallops may be a little fancier than most everyday ingredients, but Melissa Clark’s creamy preparation couldn’t be easier. I sort of love Valentine’s Day and harbor no cynicism toward it: It’s one of the few days on the calendar devoted to being sweet to others. I know this makes me corny, and I simply do …
Three new desserts from Yossy Arefi and a chance to flambé. Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi. Next Tuesday is Valentine’s Day, which many love birds might celebrate with flowers, Champagne and, of course, chocolate galore. Which got me thinking: When did Valentine’s Day become a chocolate-flavored holiday? Why not …
Three new desserts from Yossy Arefi and a chance to flambé. Mark Weinberg for The New York Times. Food Stylist: Yossy Arefi. Next Tuesday is Valentine’s Day, which many love birds might celebrate with flowers, Champagne and, of course, chocolate galore. Which got me thinking: When did Valentine’s Day become a chocolate-flavored holiday? Why not …
Let dicing ingredients be a welcome interlude between work and dinner. Hello, everyone. I’m a senior editor on the Food desk, and I’m filling in for Emily Weinstein this week. To me, cooked alliums like shallots, garlic and onions of all sorts are the perfect weeknight ingredient for winter. In terms of flavor, they bring …
¿Lo primero que debes saber? Las etiquetas de vencimiento, tal y como las conocemos, no tienen nada que ver con la seguridad. J. Kenji López-Alt lo explica. ¿Te has reencontrado con las especias olvidadas y los frijoles rancios de las profundidades de tu despensa? ¿Qué tan rancio es demasiado rancio? ¿Cuándo es el momento adecuado …
Las fechas de caducidad que sí debes de respetar Read More »
Jeenah Moon for The New York Times Last year, Eunji Lee, a South Korean pastry chef, opened Lysée, a “pastry boutique” in the Flatiron district. The corn mousse cake is a runaway hit, but my personal favorites are the lysée, a Korean brown rice cake with pecan sablé, and Ms. Lee’s kouign-amann pastry. Original Source
We can’t get enough of wholesome grandmothers cooking on YouTube, TikTok and Instagram. But how do they feel about it? I only intended to watch one of the snack-size shorts from the new season of Grandmas Project, a web series in which film directors document their grandmothers as they cook at home. But in a …
The Grandmas of Cooking TikTok, YouTube and Instagram Read More »
Make a reservation for pastries, try savory gelato at a restaurant from the Roberta’s team and more. I’ve never subscribed to the idea of “new year, new me.” After all, time is a construct! You can start over whenever you’d like, whether it’s Jan. 1, June 22 or Nov. 13. This is an especially hard …
Janie Deegan said she was 25 and homeless when she got sober. Soon after, she discovered baking. “I was stuck in an overwhelming darkness with no hope or glimpse of the future,” said Ms. Deegan, now 35, who is the founder of Janie’s Life-Changing Baked Goods, which she started out of her home almost eight …
A zesty Sicilian take on the favorite, from Ali Slagle, is a perfect accompaniment to fish or pasta. Citrus season has now arrived, a jewel-toned gift to those of us who live somewhere that’s currently gray. Like many people, I gravitate toward stews and braises this time of year, the genre of home cooking that …
Truffles are big business, and some are trying to take out the competition by poisoning the dogs that accompany those known as “truffle hunters.” CAMERATA NUOVA — On a bright morning in the mountains above the sleepy central Italian town of Camerata Nuova, a small and curly coated dog named Bella raced among the birch …
Hunting for Truffles Is a Perilous Pursuit, Especially for the Dogs Who Dig Read More »
Truffles are big business, and some are trying to take out the competition by poisoning the dogs that accompany those known as “truffle hunters.” CAMERATA NUOVA — On a bright morning in the mountains above the sleepy central Italian town of Camerata Nuova, a small and curly coated dog named Bella raced among the birch …
Hunting for Truffles Is a Perilous Pursuit, Especially for the Dogs Who Dig Read More »
Cooking with gas isn’t the only way. Electric and induction cooking can offer some distinct advantages, experts say. Gas stoves, long beloved by cooks, have begun to seem like kitchen pariahs in recent weeks. With environmental and health risks coming to light, cities including New York and Berkeley, Calif., are banning them in new buildings, …
Cooking with gas isn’t the only way. Electric and induction cooking can offer some distinct advantages, experts say. Gas stoves, long beloved by cooks, have begun to seem like kitchen pariahs in recent weeks. With environmental and health risks coming to light, cities including New York and Berkeley, Calif., are banning them in new buildings, …
January is the month for taking it easy. David Malosh for The New York Times. Food Stylist: Simon Andrews. Lately I keep thinking about the artist Roz Chast’s New Yorker cover from 2018, depicting January as the “cruelest month” in the form of an Advent calendar. The days are full of ice storms, frostbite, sleet …
These are the dishes our children happily eat over and over. You might assume that the children of New York Times food editors and writers have adventurous palates. Surely, you might think, a person who spends so much time cooking and eating would raise a fearless eater who happily devours composed salads for school lunch. …
These are the dishes our children happily eat over and over. You might assume that the children of New York Times food editors and writers have adventurous palates. Surely, you might think, a person who spends so much time cooking and eating would raise a fearless eater who happily devours composed salads for school lunch. …
And some news! Sometimes, when I’m not feeling well, I want Yewande Komolafe’s brothy Thai curry with silken tofu and herbs, or Hetty McKinnon’s curry udon or Lara Lee’s smashed tempeh with homemade sambal. But earlier this week, I found myself craving a hot Japanese sweet potato with plenty of butter on top. I set …
If you’ve resolved to cook more and eat well in the new year, here’s a great place to start. The cookie cutters are back in their drawers and the giant casserole dishes in their cabinets. Now, you must face reality: After a busy season of gathering, traveling and breaking from routine, the return to everyday …
Nourishing Recipes to Help You Reset in the Kitchen in 2023 Read More »
It’s time for smoky lentil stew, chile-oil fried eggs and more easy food for the new year. Hello, Five Weeknight Dishes readers! I’m filling in for Emily today; she’ll be back at it next week, like many of us. This week has been a time to hibernate, braise and simmer, with wild weather across the …
The Choreography on the Ground That Puts Meals in the Sky Gate Gourmet, a global airline catering company, provides meals to flights out of 200 airports. Millions of people got on planes between Christmas and New Year’s — braving bad weather, armrest hogs and an epic Southwest Airlines meltdown. Frustration is often a part of …
The Choreography on the Ground That Puts Meals in the Sky Read More »
Amid the bustle, New York City has restaurants that allow a little peace and quiet. This fall, I visited Paris. On the recommendation of a friend of a friend, I dropped into Le Chardenoux, a whisper of a restaurant in the 11th Arrondissement. I bring it up because that tiny space was the ideal cozy …
A 1970s dinner party in Greenwich Village was a bust. Until the arrival of Gary, who had shot his parents years before. The way I entertain is to find one dish I can prepare and stick with it for 10 years. In the ’60s, it was ravioli from Raffetto’s on Houston Street, which I liked …
A Glasgow restaurateur, he was part of the rise of the British curry house — and played an essential part in its story. Ali Ahmed Aslam, the Glasgow restaurateur who was often credited with the invention of chicken tikka masala, died on Monday. He was 77. His son Asif Ali said the cause was septic …
Ali Ahmed Aslam, Credited With Inventing Chicken Tikka Masala, Dies at 77 Read More »
6:30 p.m. Imbibe on long-ago libations After decades of cheap green-bottle soju and insipid beer reigning as Koreans’ drinks of choice, there has been a recent resurgence of traditionally brewed, grain-based alcohol. Yun Seoul, a 10-seat restaurant in the Hongdae area, serves a thoughtful prix-fixe menu featuring dry-aged fish, housemade noodles, pickled vegetables and delicate …
Readers loved Kay Chun’s pasta amatriciana, Ali Slagle’s Greek chicken and so many more. Weeknight cooking for the win: NYT Cooking has published its collection of the 50 most popular new recipes of 2022, and at least half are dishes you can make at the end of the day without too much stress. There’s a …
We published more than 700 recipes this year. Here are the ones you loved most. Sang An for The New York Times. Food Stylist; Simon Andrews. It’s been a busy year for the New York Times Cooking community, as you cooked your way through the changing seasons. Your responses to the more than 700 recipes …
At her home in Oxfordshire, the head of the brand Toast throws a party and shares her tips for thoughtful entertaining. That Suzie de Rohan Willner finds herself living in Wallingford, a handsome market town that sits on England’s river Thames in Oxfordshire, feels like fate. Some 30 years ago, de Rohan Willner, 60, who …
In the English Countryside, a Lunch Where Craft Is Front and Center Read More »
At her home in Oxfordshire, the head of the brand Toast throws a party and shares her tips for thoughtful entertaining. That Suzie de Rohan Willner finds herself living in Wallingford, a handsome market town that sits on England’s river Thames in Oxfordshire, feels like fate. Some 30 years ago, de Rohan Willner, 60, who …
In the English Countryside, a Lunch Where Craft Is Front and Center Read More »
