The vibe at Alice’s Tea Cup, the whimsical teahouse on Manhattan’s Upper West Side, was a busy mellow on a recent Sunday afternoon. People stood around, casually waiting to be seated, while the restaurant’s outdoor tables — overflowing with fancy teapots and three-tiered trays full of scones, salmon and cucumber sandwiches, cookies and slices of…
He wondered what would happen if the grape were farmed differently, with the goal of achieving ripeness at a lower sugar content, and made into wine with a lighter touch. “It was never really about liking or not liking the variety,” he said. “It was about finding a path that seemed untrodden and being really…
It was 90 degrees the other day in Los Angeles, but I desperately wanted it to feel like fall! Specifically, the New York fall setting of “Only Murders in the Building.” I’ve been watching it lately, and I’m thoroughly charmed by Martin Short’s character — the catastrophically confident theater director in a long blue coat…
Julia Sherman is famous for salad. In 2017, after her blog of the same name had grown a healthy following, she published the cookbook “Salad for President.” Both presented salad recipes that Sherman, who received her undergraduate degree from the Rhode Island School of Design and has an M.F.A. from Columbia, often developed in collaboration…
There’s no doubt that mixers — standing and hand-held — have made baking so much easier. But there’s an enticing ease to whipping up a dessert without having to get one out, and without having to wash it afterward. New York Times Cooking has plenty of desserts that require nothing more than a few bowls…
Good morning. I loved this column Genevieve Ko wrote for the newspaper that we sent to the plant yesterday, printed overnight, stuffed into blue bags and hurled in the direction of our home-delivery subscribers’ front doors this morning. It’s about how she’s keeping the culinary traditions of her immigrant parents alive, adapting Western kitchen equipment…
Have you recently become a vegan? Making such a decision doesn’t necessarily mean you should give up your favourite sweets. Nowadays, the majority of UK confectionery brands have become aware of the importance of introducing vegan-friendly treats. These candies and gummies are free from gelatin, palm oil, artificial colours, and synthetic flavours. Instead, they feature organic…
I don’t have a first oyster memory. It has been crowded out by so many others, vivid and indelible, that followed. There was a fried-oyster po’ boy that I once asked a cabdriver to make a detour for on the way to the airport. I had him stop and wait for me outside Domilise’s in…
RAMEH, Israel — A pot of mujadara was packed and ready to go, a small jar of olives and some bread alongside it. It was the dead of winter in this Palestinian mountain village in the Galilee, and Abla Hussein, who is now 86, was a child at the time, no more than 7 or…
This article is part of our Business Transformation special report, about how the pandemic has changed how the world does business. Milk & Honey, the Lower East Side speakeasy that helped kick off the American cocktail revival when it opened on Dec. 31, 1999, was as famous for what it didn’t have as what it…