Dessert may cap a meal, but there’s wisdom in putting it first and foremost, particularly when preparing a large dinner. In fact, cooking dessert before anything else is often a wise strategy. The job is then out of the way, so you can concentrate on the savory dishes. And if you can make the dessert…
When the chef Jonathan Waxman opened Barbuto in 2004, the bookies of the food scene put long odds on its survival. Since making Jams into one of the defining New York feeding grounds of the 1980s and then losing it and two other restaurants by the end of the decade, Mr. Waxman had become something…
Eat on a fancy plate! I love this tip for turning an everyday meal into a celebration. Creating a colorful and appetizing plate of food and reveling in the joy of cooking and eating are all ways to practice mindful eating. Studies suggest that the health benefits of Mediterranean-style eating, which includes an abundance of…
The representative explained that it was not clear whether the books had fallen into the ocean, were in one of the damaged containers or were safe in one of the unaffected containers. Whatever their fate, it was unclear when the ship would be able to unload any of the remaining merchandise, Mr. Hereford said. The…
In my Northeastern life, pancakes are for frigid winter mornings, the snow stacking on pine trees outside, my windows fogging from coffee steam. Hot off the griddle, they’re warming against the chill. During the same season in Los Angeles, my hometown, the skies are atypically clear so the sun feels close and soft. Eating a…
MIAMI — Cold winter days in South Florida are rare and fleeting. But when the temperatures dip below 60 degrees, one thing remains constant: long lines for freshly fried churros and thick hot chocolate. There are dozens of restaurants in the Miami area that serve churros all year, including some that focus solely on the…
A rare upside to living in a pandemic has been that, thanks to all the mask-wearing and distancing, I’ve managed to avoid my usual onslaught of winter colds. This has radically altered my chicken soup habits. Usually, I’d brew a pot of Jewish penicillin at the first sign of a scratchy throat. Full of garlic,…
Harley Esposito, 30, was surprised when she couldn’t find a phone number for Hotel Greene, a mini-golf, bar and restaurant space near her home in Richmond, Va. After going to Hotel Greene for a work event, she needed a copy of her receipt. Looking through Hotel Greene’s website, she saw a small note: “We do…
Hello, Five Weeknight Dishers! Nikita Richardson here. I’m a Food editor at The Times, and, this week, I’m stepping in for Emily as she enjoys a much-needed respite from running an entire newspaper section. What qualifies me to cover for her? Well, certainly my very low-key approach to cooking. I like to go all out…
The recipes are rarely stringent — if you can’t find hot mint, you can’t find hot mint! — and encourage adaptation and variation. Collected, they also trace the shift of fish sauce from Vietnamese kitchens into more American restaurant kitchens and home kitchens of all backgrounds over the last decade, particularly on the West Coast,…