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…
A still-warm brownie — chewy on the inside with a shiny, crackly top — and a glass of milk is the kind of after-school snack fantasy that never fades away. But how many times have I acted this out? Not nearly enough, despite my adult baking skills and the freedom to whip up a pan…
The chef Peter Prime has been eating roti all his life. But asked to define what exactly roti is, he laughed and launched into a long-winded answer. It could be a plain round of blistered bread, he said. Or the flaky version also known in his native Trinidad and Tobago as buss up shut. Or…
Hi, everyone! Mia here, your always-hungry New York Times Cooking newsletter editor. I’m delighted to fill in for Emily Weinstein today to talk weeknight dinners, because come 5 p.m. (or more like 3 p.m., if I’m honest), the only thing I can think about is what I’m going to eat when work is done. I…
Instead of taking the trip, she moved hundreds of preplanned interviews to Zoom and scheduled at least 40 online cooking classes with experts. To perfect sancocho de Domingo, Ms. Gutierrez turned to Francisco Castro, a chef in Panama, who taught her how to make the chicken and root vegetable soup, and followed up with dozens…
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…