Paul writes: I’m the cook in our house. As summer turns to fall, I like to make hearty soups. But my wife contends that soup is not a dinner food — unless she is sick. I say this is absurd. Your wife can always make her own prime rib or pheasant under glass or whatever.…
Hi, I’m Pete Wells, restaurant critic for the Times and unarmed duck hunter. Each October, I get hungry for duck. There’s no good explanation for my timing. In some parts of the country, fall is when you pull on waders, whistle for the retrievers and crouch in a marsh waiting for mallards and teals to…
In meal-train cooking — be it for an ailing friend, a weary new-parent neighbor or a grief-stricken co-worker — the cheesy casserole often prevails. Few things can comfort like, say, a tray of easy-to-freeze lasagna at the onset of difficult times. But the reality of hard times is that they can outlast even the biggest…
Now that we have dessert (or our 3 p.m. snack) sorted, let’s talk dinner. If you have shrimp in the freezer and gnocchi in your pantry, you’ve already got 25 percent of what you need for Melissa’s one-pan shrimp scampi with crispy gnocchi. This dish is equal parts reviving and comforting, with the assertive jolts…
Anton Coleman, an avid fan of American whiskey with several hundred bottles in his collection, lives on the outskirts of Nashville, less than an hour’s drive from Lynchburg, the home of one of the distilling world’s most famous names, Jack Daniel’s. Yet until recently, not one of his bottles bore the distinctively filigreed Jack Daniel’s…
Michael Chiarello, a hard-working, TV-ready chef from California’s Central Valley whose culinary prowess and intuitive knack for marketing helped define a chapter of Italian-influenced Northern California cuisine and the rural escapism of the Napa Valley lifestyle, died on Friday in Napa. He was 61. His death, in a hospital, was the result of an acute…
The soothing rhythms of cooking — the chopping and peeling, the sautéing and simmering — are part of why so many of us take to the kitchen in times of turmoil and stress. Maybe we can’t control the world at large, but we can lift our little part of it by nurturing ourselves and loved…
The thing I find so interesting, though, as we talk ourselves out of matzo balls or mulligatawny, is that soup is so often the very thing we’re most likely to love and cook for ourselves at home. How to square this: that the food we get the most comfort from and feel most relaxed and…
Food shopping in Manhattan tends to be finite, more Paris than Paramus, dominated by neighborhood markets. Now Wegmans — the chain based in Rochester, N.Y., with more than 100 East Coast stores, including one in the Brooklyn Navy Yard — is poised to put 87,500 square feet of groceries on the ground floor and lower…
Headliner Ilis Some new restaurants are opportunistic, the result of circumstance. Others, like the Danish chef Mads Refslund’s new Brooklyn project, are years in the planning — eight years exactly, said Mr. Refslund, a founder of Noma in Copenhagen. What he set out to achieve is a fluid fine-dining concept, where the cooks are the…