In May, when McDonald’s started offering a BTS-branded meal — Chicken McNuggets, a medium Coke and fries with two new sauces, Cajun and sweet chili — fans of the K-pop boy band swarmed stores around the world to snag a taste. Others collected the sauces to resell on eBay. I found it hard to escape…
“I would say that it is its own epidemic,” she said. The restaurant’s Facebook post resonated with many people online, who condemned the boorish behavior. Updated July 14, 2021, 1:53 p.m. ET “Having just come out of the last 15 months, you would think people would be grateful to just be able to enjoy a…
Of all the places in Japan where yakitori is sold — the all-night convenience stores, vending machines, izakayas, yearly fairs and seasonal festivals, the crowded inlets around train station entrances, the two-wheeled pushcarts known as yata — the Tokyo restaurant Torishiki is, by general acclaim, considered the best. Those who have secured places at one…
Gia Pizzas, including one with artichokes and truffles, and another topped with red tomato pesto, cherry tomatoes and red onions, dominate the menu at this new NoHo restaurant owned by Samantha and William Fung, who live in the neighborhood. The executive chef, Justin Slojkowski, worked for the Roberta’s team. His menu also lists a calzone,…
The return of restaurants and other activities away from the home was a big boon to PepsiCo, which reported a huge jump in revenue in its drinks and snacks businesses in the second quarter. But the company warned that inflationary pressures were likely to lead to higher prices. The food and beverage giant, home to…
There’s the fantasy: cooking a party spread for friends, or even just dinner on any given night. And then there’s the reality: getting home late because of traffic or meetings that run long, or simply losing the motivation to make a whole meal from scratch because of the overwhelming desire to lie on the grass…
LONDON — I often think of recipes as being like stories. They’re both collections of steps or phrases that need putting together to make whole. And they’re both so much more than the sum of their parts. Recipes, like stories, also say so much about the time, place and person they’re from. In coming to…
Good morning. Dorie Greenspan has a lovely column in The New York Times Magazine this week devoted to the pleasures of oeuf mayonnaise (above), a classic appetizer of peeled boiled eggs under satiny mayonnaise that is so revered in France that there is a society there to protect its sanctity: the Association de sauvegarde de…
This summer, over in the aging caves of Murray’s Cheese in Long Island City, Queens, they’ve been having some fun with Camembert. The affineurs have given it the barbecue treatment, with a rub of brown sugar and spices like smoked paprika, infusing the cheese with a hint of the backyard grill. The Camembert they’re treating…
The pastry chef Dominique Ansel has a knack for Viennoiseries, another name for croissants and their well-burnished everyday cousins. His Cronut aptly demonstrates his talent and imagination. Now, with his new NoMad workshop, he is delving deeper into the possibilities offered by the genre. “For 12 years working in Paris, it was all I was…