Sometimes the chaos of life calls for an all-day cooking project — an artfully arranged ombré gratin, a braided challah or a big pot of Sunday sauce — something to busy your hands and settle your spirit. But most days, what you need is an easy meal: a dish that is simply prepared, if not…
Last week, I put a call out to Where to Eat readers for holiday-themed questions. You didn’t disappoint, sending in a fun mix of dining inquiries. One reader wanted to know which bars and restaurants have the best holiday decorations; another was looking for a special holiday meal before Christmas Day. There was also a…
Are we back to normal? As I shuffled through the archives to choose my favorites of the new restaurants I reviewed this year, it sure looked that way. New York City’s restaurant business, among the first pieces of the economy to fall to the pandemic and among the last to recover, has come roaring back…
Here, in no special order, is a year’s worth of memorable dishes I ate around New York. All come from places that did not make my list of 10 favorite restaurants: The world does not need cacio e pepe bagels or cacio e pepe breakfast cereal, but it probably does need the cacio e pepe…
I loved a lot of restaurants in 2022. Here are some where a normal person can eat an astoundingly good meal for about $10. An abnormal person, by which I mean anyone who orders the way I do, might spent twice as much. It will be worth it. Sanmiwago Taiwan Dumpling House As you wander…
Headliner Ixta What was Daniel Boulud’s modern kitchen and bar, adorned with French copper cookware, now pays homage to Mexico, specifically Tulum, the popular Yucatán destination. (Tulum is big this week; see below.) An elaborately decorated fantasyland with 165 seats, Ixta is the restaurateur Mike Himani’s largest undertaking to date. He and his partners say…
Few things delight quite like sitting down on the couch with a newly purchased cookbook, giving the spine a good crack and thumbing through those glossy, yet-to-be-sauce-splattered pages. But when hundreds of cookbooks publish every year, the opportunities for culinary wonder can feel endless. Where does one begin? At The New York Times Food desk,…
Known for his signature flat-cap and gameshow-host smile, Mr. Ani deserves a lot of the credit, from his Chinese-influenced Shanghai Me to Gaia, his modern Greek taverna, which placed 10th on the new Top 50 list. On a balmy Friday night, a crowd of social media influencers, expats, Emirati men in white dishdashas, and women…
I love the holidays, especially through the lens of food as a chef. I came to Sweden from Ethiopia when I was very young, so while my own holiday traditions started with my adoptive mom and older sisters, I have always been fascinated by how people celebrate throughout the world. Some of my own earliest…
I won’t sugarcoat it: Making candy is tricky. Of all the pastry arts, confectionery, the art of making sugar-based sweets, is an especially finicky category. But if you have the will and the ambition, not to mention the sweet tooth, to try, you’ll be rewarded with sweets that feel like sorcery in the kitchen. Because…