This fall, I visited Paris. On the recommendation of a friend of a friend, I dropped into Le Chardenoux, a whisper of a restaurant in the 11th Arrondissement. I bring it up because that tiny space was the ideal cozy restaurant: low light, just a handful of seats and that purr of soft, latent energy…
After bidding the holiday season adieu, we’ve entered the Twilight Zone-like period between Christmas and New Year’s. A series of days where sweatpants are worn with pride, work inboxes are gleefully ignored, and leftovers are consumed like nothing else in your fridge exists. It’s also the period where glorious post-holiday sales return, the top-billing star…
Before booking a first-class ticket, parents must make an informed decision as to whether they think their child will be a disruption, said Elaine Swann, the founder of the Swann School of Protocol, an etiquette school in Carlsbad, Calif. This means being conscious of the length of the flight, the time of day that they’re…
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When I think of French pastry — before éclairs, before madeleines, before even the croissant — I think of Paris-Brest. For me, it occupies a special status in the pastry pantheon, simply because I find it incomparably delicious. Invented in 1910 by the pastry chef Louis Durand, Paris-Brest was named for a bike race that…
To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android. Nearly every big change in how we eat starts as a fad, which is really just a shared moment among a subset of diners or cooks that gains traction. Some fads fade away slowly, like wine coolers…
On a recent winter evening, Cat Fitzpatrick and Kay Gabriel were trying to decide how the former would introduce the latter, who was about to read from her new novel, “A Queen in Bucks County.” Ms. Fitzpatrick mentioned that the book had made her cackle on the PATH train. Making other trans women “crack up…
To walk into Veniero’s, the beloved Italian pastry shop on East 11th Street, just off First Avenue, is to step into a dreamscape of buttery cookies, cannoli and tarts heavy and trembling with jewel-colored fruit. On one side of the double-fronted building is the main cafe. On the other is the store, inside which, on…
Headliner Kebab aur Sharab Until now, the chef and restaurateur Salil Mehta’s focus has been Southeast Asia. Laut, his showcase for Malaysian food, was awarded a Michelin star. He has interpreted Singaporean food and drinks at Laut Singapura, Chard (now closed) and Singlish near Union Square, and provided tastes of Indonesia and Malaysia at Wau…