I’m used to rhubarb baked into cobblers, crisps and crumbles, but it also shines when it’s treated as a savory ingredient, like in Naz Deravian’s khoresh rivas, a vegetarian version of the big, comforting spring stew often made with lamb. Here, rhubarb cooks down on a bed of beans simmered with fried parsley and mint,…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach us at tlist@nytimes.com. see This Provocative Portraits by Geoffrey Chadsey By Gillian Brassil…
René Redzepi, the chef and co-owner of the Copenhagen restaurant Noma, has tested positive for Covid and will not appear at the restaurant’s weeklong dinner series in Brooklyn, American Express wrote in an email to attendees on Monday. As a result, American Express said it would refund the price of the dinner — $700 a…
Tulips stand tall, farmers’ markets feel more crowded (with produce and people), the sun shines a bit brighter and, oh, your allergies are here: Spring is in full swing. To celebrate, we’ve rounded up some of our lightest, brightest dinners of the season — alongside a few hearty staples, in case it’s still a bit…
Good morning. Pasta alla gricia is one of the all-stars of the Roman pasta canon, a simple preparation with guanciale, Pecorino Romano and black pepper. But if you don’t have guanciale (and don’t have a few days to prepare your own), you might make salami pasta alla gricia (above) instead. There’s something delightful about how…
It has been years since my mother roasted a salmon head. But I can still hear that tick-tocking toaster oven, a sign of the dish’s imminent arrival at our dinner table. The “head” part of it all was scary to me as a child, but as an adult, I find myself craving the fishy butteriness…
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…
Looking Ahead Lord’s Ed Szymanski and Patricia Howard, the owners of the seafood-focused Dame in Greenwich Village, are planning a new restaurant, scheduled to open in early fall, and, as Ms. Howard said in an email, inspired by London establishments like St John, Rochelle Canteen and Quo Vadis. “That style of simple, elegant, seasonal British…
San Francisco comes to Hudson Square at Pine & Polk, a newly opened food shop from Lindsay Weiss and Alyssa Golub, New Yorkers who met while working in San Francisco and named their store for two of that city’s streets. They’ve filled the shelves with a quirky assortment of food products they like, from producers…
In kitchen mythology, no archetype is more potent than the grandmother, and most powerful of all is the nonna. Even if you’re not Italian, you probably have an idea how the archetypal Italian grandmother looks and, more to the point, how she cooks. Pick a major cooking website and you can look up recipes for…