Lighting the grill and quickly searing some burgers or franks is not the game plan in “Pig Beach BBQ Cookbook,” by Matt Abdoo and Shane McBride, two of the partners in the Pig Beach BBQ restaurants in Brooklyn and Queens. The essence of what they do is smoking, low and slow. Even at its simplest,…
If you’d prefer to stay off the reservation sites, you can try calling: Restaurants of a certain era, like Yakitori Totto near Carnegie Hall, sometimes take last-minute reservations over the phone. Or you should join every restaurant obsessive I know in dining out at 6 p.m. Sure, it’ll be on the quiet side when you…
As a line cook in the early 2000s, I learned exactly how addicting fried shallots can be: If, after painstakingly frying them, I left them anywhere in sight, I’d wind up with an empty jar as other cooks grazed on them throughout the day. The same thing happens at home now if I leave them…
Visionaries is a limited series that looks at figures who are trying to transform the way we live. The last year has provided a number of reminders that the connections that create the global economy can be tenuous. In March 2021, high winds from a sandstorm blew a container ship sideways in the Suez Canal,…
MIDDLETOWN TOWNSHIP, N.J. — Guy Fieri looks as if he has prepared his whole life to be a middle-aged rock star. He has grays in the famous goatee now, a faint tan line beneath his chain necklace and a pair of hulking middle-finger rings that do not slow his incorrigible fist-bumping. He talks about the…
When I returned to Vancouver in the late 1980s, biking in the city was different than it is today. In my memory, the only people brave enough to ride downtown were bike couriers. On sunny afternoons there would be a dozen of them lounging and smoking outside the HSBC bank building on West Georgia Street,…
The National Labor Relations Board is seeking to order Starbucks to recognize a union at a Buffalo-area store where the union lost an initial vote last year. The move is part of a larger effort by the board to scrutinize the coffee chain’s response to a nationwide union campaign. In an amended complaint against the…
There are very few people in this world who can make tofu as exciting a topic as Samin Nosrat. I felt that keenly this week when I got to chat about vegetarian cooking with Samin and Tejal Rao, our California restaurant critic and the author of The Veggie newsletter, at a New York Times Cooking…
Most of the time, canned clams are a fallback measure, something to reach for when you’re craving spaghetti alle vongole or a steaming bowl of chowder but fresh bivalves are just not in the cards. Not so for clam dip, which was, quite specifically, made for canned clams. The recipe’s heyday was in the 1950s,…
The point is, experience overcomes fear. It’s Hard to Go Wrong This is critical to understand. If you’ve chosen a wine that you like with a dish you enjoy but they do not harmonize beautifully, how bad is that, really? You are left with good food and good wine, and you can savor both individually.…