If, like many New Yorkers with a taste for Tibetan food, you are used to finding your momos and shapaley at the top of rickety staircases, or behind cellphone stores, or in the backs of gift shops, your first trip to Nha Sang in Elmhurst, Queens, may come as something of a shock. Nha Sang…
Headliner Brasserie Fouquet’s Desbrosses Street in TriBeCa is not exactly the Champs-Élysées, but it’s a fairly broad boulevard. So it’s still an appropriate home base for this venerable Paris brasserie, now with a global presence. It’s managed by Groupe Barrière, whose hotels often house a Fouquet’s. Built into the Hotel Barrière Fouquet’s New York, the…
In a business known for its short shelf life, a restaurant like Le Bernardin turning 50 is significant. The owners, Maguy Le Coze and the chef, Eric Ripert, have planned a dinner to mark the occasion. Ms. Le Coze and her brother, Gilbert, first opened their seafood restaurant in 1972 on the Left Bank in…
First, let’s get a rough idea of the structure of muscles. Muscle cells are long and elastic and come bound together in protein sheaths called fibrils. These fibrils are arranged lengthwise into bundles — like the filaments in a fiber-optic cable — which give meat its distinctive grain. As meat heats up, the proteins that…
A burnished turkey may be the eminent Thanksgiving centerpiece, but everyone knows that the real star of the meal is pie. Be it pumpkin, apple, mango or whatever your folks used to make, a golden-crusted pie on the dessert table is a happy sight — even at the end of the most prodigious meal of…
I’d watched enough “Sex and the City” in my 20s to see how brunch could give a group of friends, and the episodic structure they lived in, a leisurely rhythm. But I was a cook — my rhythm was determined by a schedule pinned to a corkboard outside my chef’s office. If it put me…
Welcome to T Wanderlust, a new travel newsletter from the editors of T Magazine. Twice a month, we’ll recommend global destinations and hotels worth visiting. Sign up here to find us in your inbox every other Friday, along with our T List newsletter each Wednesday. And you can always reach us at tlist@nytimes.com. Curving along…
People with young kids often ask me what I cook for mine, since dinner can’t actually always be plain rice or pasta. (Or can it?) This goes doubly for what I put in my daughter’s lunch box: I’m sorry to tell you I don’t have any brilliant, genre-exploding solutions there. I always have that question…
On Christmas Day in Macaé, Rio de Janeiro, Brazil, the kitchen was the gathering place for Thailine Kolb, her cousins, her mother and her aunts. While the children ran around, the women, dressed in matching aprons, prepared a holiday dinner. Mrs. Kolb remembers sprinkling salt on dishes and mashing pounds of yuca for one of…
Good morning. Thanksgiving isn’t one day. It’s a season, an incantation, a way of thinking about the world. And for those of us at New York Times Cooking, the holiday begins now: three weeks of planning and shopping, cooking and baking, counting forks and knives and wondering if there’ll be enough room at the table…