Hi there! Mia here, your trusty New York Times Cooking newsletter editor. I’m filling in for Melissa today and for Sam on Friday while they’re on vacation, and I’m chock-full of cookies — specifically the giant choco chunkies from Samantha Seneviratne’s new cookbook — and sparkling apple cider. Let’s do this! Maybe it’s my California…
No one can predict with certainty what we will eat and drink in the new year, but multitudes try. As my own end-of-the-year ritual, I sift through an avalanche of predictions from big food companies, PR firms, restaurant groups and market researchers. And then I get on the phone, interviewing the best prognosticators in the…
If the food (read: cookies) is the best part of the holidays, the second-best must be the presents. Especially those presents that make cooking easier, or just plain fun. If you have some new toys to play with in the kitchen — an air fryer, a pressure cooker or a powerful new blender to replace…
Jane Matsumoto’s family is so eager to eat their annual ozoni that they gather around the table at 2 in the morning, right after they’ve cleaned the confetti, streamers and champagne glasses from their New Year’s Eve festivities. Ms. Matsumoto, who is sansei, or third-generation Japanese American, and the executive culinary director of the Japanese…
In a rapidly evolving digital landscape, the wine industry is tapping into the immense potential of online platforms to revolutionize its sales strategies. With the global wine market boasting a staggering revenue of USD 340.8 billion, the significance of embracing e-commerce, social media, and virtual engagement cannot be overstated. This blog post delves into the…
Hi, everyone. This is Margaux stepping in for Emily today. So happy to be here! If you’re the holiday cruise director in your life (i.e., the one who does the bulk of the planning, shopping and cooking), I hope you’re still in your pajamas as you read this, sipping something warm and delightful IN A…
Headliner Sixpoint Brewery About to celebrate its 20th anniversary, Sixpoint Brewery, the highly regarded brewer based in Red Hook, Brooklyn, is opening a spacious 7,500-square-foot taproom in Lower Manhattan, in the Brookfield Place complex. It will offer an array of beers, including the new hazy Resin Double IPA and a rotating selection of sour beers.…
Regardless of whether the concrete becomes a winter wonderland, fondue is having its moment this season. Jean-Georges Vongerichten’s new outdoor chalet, on Madison Avenue at the Mark Hotel, is serving fondue and other Swiss specialties to the Upper East Side. The Winter Chalet, a cozy new pop-up designed by Corey Damen Jenkins at the Hotel…
Alone in London with a day to kill, Jon Martin was hungry for an off-the-cuff adventure when he decided to show up for a meal at a stranger’s home. A writer from North Carolina, Mr. Martin, 36, was finishing up a trip to Europe and had just parted ways with a friend. Sick of restaurant-hopping,…
Merry Christmas to you and yours! At my house we do our entertaining on Christmas Eve, so on Christmas Day, once the presents have been opened and the crème brûlée French toast has been devoured, we settle into one of the quietest days of the season. We take a leisurely walk in the park then…