After Nikolas Vagenas, a bartender at Apotheke in Chinatown and Bar Meridian in Brooklyn, tested positive for the virus in mid-December, he tried to apply for unemployment benefits both over the phone and online. The website “was supercomplicated,” he said. “I called them and waited on the phone, and they said I didn’t qualify.” Asked…
Mr. Schoenfeld became obsessed with Chinese food early on. “I must have been 11 or 12 when I first went to the Great Shanghai on Broadway and 102nd Street,” he told the website Serious Eats in 2018. “I remember having my first spring roll! Not an egg roll — this was thinner and more delicate.”…
Making pizza at home sounds fun, but homemade pizza dough can be finicky, even if you’ve had a lot of practice. Still, that doesn’t mean delivery is the only way to satisfy a craving. Solution: French bread. Squishy supermarket French bread is a ready-made vehicle for your favorite pizza toppings. Sure, you could just buy…
One thing I miss from the pre-Covid era is eating at friends’ homes, which I do sparingly at this point, and only with the precautions that you’d imagine. I love seeing what my friends decide to make, a fascination that is surely related to the fact that I’m a professional recipe recommender. Trying their dishes, another…
Quick-cooking farro, with its nutty flavor and plump, chewy texture, is the darling of the grain bowl, the star of countless salads and the foundation of many traditional Italian soups. It’s also pretty wonderful mixed with mushrooms and cheese, and baked into a golden-topped gratin. Other than homey rice bakes, there aren’t a lot of…
I’m on a broccoli-cooking spree, and last week, I was mesmerized by a whole head of chartreuse-colored romanesco — the whirling, psychedelic, beautifully repetitive structure. When I posted it to Instagram, the cookbook author Domenica Marchetti called it “the M.C. Escher of vegetables,” and the journalist Julia O’Malley told me she refers to it as…
It’s a bleak, cold January day, and as I look out the window at a solitary, huddled figure waiting for a city bus, I want nothing more than the hot split pea soup simmering on my stove and a good bottle of wine to go with it. “Good” is the operative word. As the Australian…
All macaroni and cheese is good macaroni and cheese, but these recipes from New York Times Cooking are especially fine — and wide-ranging, whether saucy or creamy, tender or crispy, meat-studded or dairy-free. The picks below include some of the greatest interpretations, both classic and clever. Stouffer’s macaroni and cheese is, in Eric Kim’s opinion,…
On Tuesday, Jaime Castaneda, the executive director of the Consortium for Common Food Names and the executive vice president of strategy for the National Milk Producers Federation, said he was “ecstatic” about the court ruling. Updated Jan. 12, 2022, 6:42 p.m. ET “For us this decision is not just about gruyère,” he said. “This goes…
Ashley Deringer had her sights set on a Dry January this year. In 2021, Ms. Deringer, a 50-year-old nurse practitioner in Gainesville, Ga., found that the stress of her job made it difficult to forgo her “bath bourbon” ritual: stripping off her hospital scrubs, taking a long shower, then drinking a glass of whiskey in…