Even on a chilly Monday evening, the wait at Cho Dang Gol was more than an hour. Crowds of 20-somethings spilled out of the homey restaurant in Manhattan’s Koreatown, where steam billowed from stone bowls of soondubu jigae in a dining room ornamented with paper lanterns and musical instruments. Some hopeful customers peeked inside, anxious…
Pollo a la brasa — golden, garlicky chicken roasted on a spit — is a staple across Latin America. To those of us up north, the best known bird is the Peruvian version: crisp-skinned and tender-fleshed, often accompanied by a bright green cilantro-chile sauce. You don’t need a spit to make my oven-based recipe. You…
We all know that Valentine’s Day is simply a corporate money grab, a holiday with one purpose: obliging you to buy cards, flowers, jewelry, chocolates and candies, wear red and order from overpriced menus on one of the busiest restaurant nights of the year. In other words, it’s great fun. And since it’s one of…
But Mr. Mousa focused on one number: 3,892. That was his position on a New York City food vendor waiting list. Like thousands of the city’s mobile food vendors, Mr. Mousa cannot get a permit for his cart, the Halal Plates. A longstanding cap limited the number of permits to 5,100, before a 2021 law…
Good morning. We’re a week out from Lunar New Year and I don’t know if noodles really will make for an auspicious year for me, but I’m not taking chances. Today is for rehearsal: Julia Moskin’s adaptation of a recipe for longevity noodles with chicken, ginger and mushrooms (above) that she learned from the cookbook…
We here at New York Times Cooking love a good cry, whether we’re attending a wedding, watching that one episode of “The Last of Us” or chopping three pounds of onions for French onion soup. As Sara Bonisteel notes in her recipe, which has five stars and over 5,000 reviews, you’ll spend a good bit…
My usual Super Bowl strategy is to gather some friends at game time, do an end-run around the sporty crowds and head straight to that one trendy, no-reservation restaurant that’s impossible to get into any other day of the year. The years when I do attend a Super Bowl party, I plant myself in front…
You don’t need a rice cooker to make incredible rice, and you don’t need to be an expert chef to yield a pot of fluffy grains. In the second installment of her YouTube series, Cooking 101, the chef and cookbook author Sohla El-Waylly will teach you how to make it easily and deliciously, then repurpose…
Good morning. I found a short little piece of skirt steak at the market and it cost me $10 to take it home. I salted it hard and seared it in a cast-iron pan, and then finished it off the heat with a couple of tablespoons of cold butter, tilting the pan so it foamed…
This week, Where to Eat columnist emeritus Pete Wells has an ode to the patty melt that will send you running to one of the six New York City restaurant versions he spotlights, or the nearest diner. Patty melts, after all, have long been the bread and butter (and caramelized onions) of the old-school diner,…