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,…
In the winter months, I tend to favor candlelight over electricity in the evenings. If I have to endure the season’s early sunsets and freezing temperatures, at least I can make it cozy (and complexion-flattering) inside. Scented candles can grow cloying after a few hours, so I prefer scented matches — they still lend a…
If I had to associate a single flavor with Melissa Clark — not only with her recipes, but also with her contagiously sunny disposition — it would be lemon. It’s not a Melissa Clark recipe without it. But if I had to associate a second flavor with Melissa — not only with her recipes, but…
Last March, Emily Schildt opened Pop Up Grocer on a Bleecker Street corner in the West Village, selling artfully packaged condiments, beverages and other products made by small, emerging brands in a pay-to-play business model. Customers can buy artisanal hot sauces or zucchini chips from brands like Peepal People and Van Van that pay a…
Happy February! It’s a great month for cooking: Lunar New Year, the Super Bowl, Valentine’s Day and Mardi Gras are on deck, and we have recipes for all of them. It’s also a good time to get creative with the soup and stew recipes we fell in love with in January, playing with what goes…
Both celery root and mussels are at their best right now, so here’s a bright-green menu that welcomes them — a cool weather meal with verve and brightness, best eaten near the warmth of a fire or reasonable facsimile thereof. This dish employs two kinds of celery: the tender hearts of branch celery and so-called…
Getting chicken breasts right is a flex, but a tricky one. The delicate white meat, so low in fat, can go from supple to chalky in only one distracted, phone-checking, heartbreaking minute. Pierre Franey’s five-star recipe for chicken breasts with lemon solves this problem by searing the chicken quickly on both sides until golden brown…
The summer after college, I worked briefly as a shoe model. By briefly, I mean that I was fired after one day. I had sublet a basement room somewhere in the hundreds on the West Side of Manhattan, and my belongings, mostly books, remained unpacked, in duct-taped boxes stacked around the bed. I had to…
Headliner Red Sorghum The 1930s romanticized movie-set look of China, with fringed hanging lanterns, vermilion accents, wicker and greenery, has come to Long Island City. The elaborate new restaurant from Vincent Lin and his business partner, Mandy Zhang, who also own Blue Willow in Midtown Manhattan and Ye’s Apothecary in Chinatown, and their executive chef,…