In the Where to Eat: 25 Best series, we’re highlighting our favorite restaurants in cities across the United States. These lists will be updated as restaurants close and open, and as we find new gems to recommend. As always, we pay for all of our meals and don’t accept free items. Filipino, Tasting Menu It’s…
I’m not one for PSLs or decorative gourds, but I did go completely nuts last weekend at my local farmers’ market with the first autumn squashes. A copious haul of shapely butternuts and striped delicatas — that’s my seasonal home décor. Mine are mostly destined for the sheet pan so they can get sweeter and…
Good morning. Molly O’Neill brought her recipe for old-fashioned beef stew (above) to The New York Times in 1994, and it has since amassed five stars and more than 20,000 ratings on New York Times Cooking, testament not just to its staying power but its excellence. Molly’s is a delicious stew, one that benefits mostly…
We’ll get this out of the way: You absolutely don’t need to fry tortillas from scratch for Rick Martínez’s tostadas recipe. Topped with seasoned beans, crumbles of chorizo, cheese, lettuce, cilantro and salsa, any store-bought fried tortilla will taste delicious. But if you would like to fry your own, Rick has helpful tips on how…
Pizza was then a local dish little known outside Naples, according to Stephen Cerulli, a lecturer in Italian American history at Hostos Community College. (Cheese did not appear on Neapolitan pizza until about 200 years ago.) Naturally, many of America’s first pizzaiolos were from the region. That included Frank Pepe, a baker who got his…
Murray Stenson didn’t look like a revolutionary. Balding and slightly stooped, the son of a small-town grade-school principal, he spent decades quietly making cocktails at bars around Seattle, honing his classic, unfussy style. He favored regulars over celebrities, steady work over flair, handwritten notes over email. He shunned attention, even as his fame grew alongside…
Almost every family has a secret they never discuss. Ours is this: We were taste testers for Pop-Tarts. It was not long after Kellogg’s introduced the toaster pastry in 1964. But for several months one year (none of us can pinpoint the exact date), brown cardboard boxes arrived on our doorstep with an assortment of…
When it comes to cooking pasta, Celso Laforgia breaks every rule in the book. His spaghetti isn’t ivory-colored and tender. It’s dark as polished ebony and it crunches like grissini. He doesn’t cook it in boiling water. He chars the raw noodles in a skillet. He seasons it not with the usual fresh garlic, but…
I hope you’ll give that salmon a try this weekend. But not only the salmon. Claire Saffitz has an ace new recipe for cinnamon rolls that would be just the thing for a late breakfast on Saturday or Sunday. Her recipe will be easier and more fun to make if you watch this delightful video…
Some of my favorite Japanese restaurants are bars. Of course, there are the izakayas scattered around the city, where eating and drinking are as inseparable as sushi and rice. But there are also bars that happen to have excellent food even though they are best known for their beverages (cocktails and highballs, most often, but…