Fondue Flavor, but Make It Pie

LONDON — The combination of wine and cheese is one that I particularly cherish. Often, instead of dinner or as a bedtime snack, I see my day off with a glass of Chianti and chunk of Parmesan or mature pecorino. I am obviously not the first to discover the power couple that is wine and cheese,…

Your New Monday Dinner

Good morning. The great cook and recipe wunderkind Yewande Komolafe returns to NYT Cooking this week with an amazing new recipe, for baked tofu with peanut sauce and coconut-lime rice (above). I think that ought to be your dinner tonight, and for at least a month or two of Mondays beyond it. It’s amazing: roasted…

The Bar That Has Fed SoHo for Almost a Century

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. Seven years ago this fall, when Superstorm Sandy hit New York and there was no power downtown, SoHo was deserted, dark and cold. At Fanelli’s, the neighborhood cafe, though, there…