Summer gets a lot of hype for its bounty of produce, but there’s something special, hopeful even, about cooking with winter vegetables. In the speedy recipes below, chard, cabbage, brussels sprouts, tubers and plenty of squash shine their brightest — so much so, that you might not feel as eager for the arrival of spring…
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 is the backbone of my fine-tuned and finely ground house popcorn topping,…
In case you haven’t heard, it’s been a wet winter on the West Coast. While the deluge was devastating for many residents, some have welcomed the rain: fungi, and the foragers who love them. “Mushrooms love rain,” said Iso Rabins, the founder of Forage SF, a Bay Area-based company that offers classes on foraging mushrooms,…
From a cultural point of view, olive oil, like wine and pasta, is “an ambassador of ‘made in Italy,’” he said, and associating with “a colossus like Starbucks” could improve the visibility of Italian olive oil producers. Some olive oil producers are intrigued by the new horizons that could open from adding olive oil to…
To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android. Vilailuck Teigen has lost many of her purses to chile spills. Teigen, known adoringly to her fans as Pepper, always keeps on her person bird’s eye chiles from her native Thailand — either in whole or powdered…
“The first time I came to London, I was 17,” the violinist Joshua Bell, now 54, told me. We were at dinner together following a recent performance of his at Wigmore Hall, a small but renowned concert hall. “I came with my parents to make my first album,” he continued. “This was in the ’80s,…
Sole meunière is a time-honored classic, the dish that made Julia Child fall in love with French cuisine, so the story goes. A combination of butter and lemon poured over sautéed fish, it’s one of those sublimely simple recipes that needs no embellishment. Yet variations abound. Eggplant, grapes, cucumbers, even radishes and beets have elbowed…
Headliner Gair The inspiration for this bar and restaurant is Robert Gair, a Scotsman who emigrated to New York, became a printing and packaging magnate and, in the late 1800s, opened factories and warehouses in what is now Dumbo, Brooklyn. He is credited with having created the efficient folded cardboard box. The owner here, Kevin…
“The Clark Hilton” was my grandmother’s wry name for the rambling house in Ditmas Park, Brooklyn, where I grew up. We had a constant stream of guests because my parents issued standing invitations to family, friends and their families, and friends of friends to stay for a meal, a night or even a month. And if our hotel had a lobby,…
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 that period. These closures signal, to some, the end of old New York…