SURFSIDE, Fla. — Ten days before the coronavirus pandemic shuttered Florida restaurants last year, Shemi Bar-Natan had just begun a new venture after spending a decade in the Israeli army, opening a hummus bar less than a mile from the apartment building that collapsed last month. The pandemic hit his urban kosher restaurant Vish hard,…
Monks once hoped to turn lead into gold through alchemy. But consider the cauliflower instead. It takes just two genes to transform the ordinary stems, stalks and flowers of the weedy, tasteless species Brassica oleracea into a formation as marvelous as this fractal, cloudlike vegetable. This is the true alchemy, says Christophe Godin, a senior…
Places like Savoie exist all over historic wine areas, little-known cul-de-sacs that are suddenly embraced by the outside world, though the residents have been making wine there for centuries. Then again, there’s only one Savoie. This small, hilly protrusion in the Alpine foothills of eastern France juts into the mountainous region where Switzerland meets Italy.…
On the day after a review in The New York Times declared Outerspace, in Brooklyn, “the restaurant of the summer,” the three chefs who collaborated on its union of Vietnamese and Cambodian cooking pulled out. Anthony Ha, Sadie Mae Burns and Chinchakriya Un informed the owners of Outerspace, an outdoor venue in East Williamsburg, Wednesday…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. About 10 years ago, the Indian-born actor and food writer Madhur Jaffrey, who lives in Manhattan, needed kudampuli, a small pumpkinlike fruit, for a number of her recipes. When she…
While peak-summer vegetables don’t need much more than some salt, oil and a sliver of space over an open flame, they’re positively ignited by a little extra attention. These vegetarian recipes range from minimum effort to medium. Most operate as sides or entrees, depending on what you pair them with, but all deliver hugely flavorful…
Good morning. Here’s the report from where I sit: David Tanis is in The Times this week with a sweet summer dinner menu (above) that I think you could make this evening if you’re not too exhausted by [gestures] all this. It’s for a cherry tomato salad with green beans, chickpeas and feta followed by…
Una especialista en alimentos ofrece recomendaciones de higiene y seguridad.
Oeuf mayo, or egg mayo, seldom seen in the United States, is revered in France, where there’s even a society to “safeguard” the dish: the Association de sauvegarde de l’oeuf mayonnaise. At Bistrot Paul Bert, a favorite of mine, oeuf mayo was the first starter out of the kitchen when the restaurant reopened after closing…
Headliner Les Trois Chevaux Angie Mar is entering a new stage of her career with the opening of this elegant tribute to fine dining. “This is my restaurant, not something I inherited, and I was looking for fresh ideas,” she said. Previously, she was the chef and owner at the Beatrice Inn next door, which…