By Wei Tchou An unusual nigiri will soon be on offer at Bar Miller, a new omakase restaurant in New York City’s East Village: the humble bluefish, sourced from the New York-New Jersey coast, served raw. “Bluefish has this reputation as being a lesser tier, like a poor man’s fish. But if you treat it…
There’s a time-honored technique for roasting bell peppers. This recipe isn’t it. The tried-and-true method produces lissome, velvety peppers with a concentrated, sweet flavor. But it’s also a pain. Charring the whole peppers over an open flame, then steaming, cooling, peeling, seeding and deveining them, is time-consuming and messy, and it leaves sooty flecks of…
I nearly always end this newsletter with a dessert, as my sweet tooth demands, but sometimes you have to start off with a treat. And Jessie Sheehan’s Nutella brownies demand a spot right at the top. Using only four ingredients — Nutella, flour, eggs, salt — and one bowl and a spatula for mixing, it’s…
That’s why the UNESCO designation felt like such a win. But for the brothers, it’s not a contest. It’s not about authenticity, either. It’s about connecting the dots for consumers who want to cook with actual Tunisian harissa. Over the years, online and in stores, I have bought sweet jarred versions labeled “sauce,” dried spice…
“There’s a fountain with perfume in it?” asked the English actor Leo Woodall, his eyebrows raised in disbelief. One might think the star of HBO’s second season of “White Lotus” would be unfazed by extravagant decoration, but this he’d never seen. To celebrate the release of Dior’s new L’Or de J’adore fragrance and the house’s…
Chef’s Counter at Anto The second floor counter for 10-course tasting menus ($195) at the restaurateur Tony Park’s Korean steak house, in the townhouse that was once home to Felidia, has opened. The chef in charge, Kim Jeong-Muk, had been at Myomi in Seoul. A counter with 12 seats is where he will serve a…
Since it opened on a high-traffic strip of Avenue A in the spring, Foxface Natural has kept a low profile, as discreet and self-contained as a sealed envelope. At times it almost seems to be hiding. Slats on the window make it hard to see inside from the street. The exterior is painted battleship gray.…
Usually we’re here talking about recipes, but today I want to alert you to our freshly published Restaurant List for 2023, the 50 restaurants across America that we’re most excited about over here at The New York Times. Members of the Cooking and Food teams travel all year long to scout restaurants for this annual…
Terrines Made for the Upper Crust Pâté en croûte, the centuries-old French dish composed of meat terrine baked in savory pastry, was first developed out of economy as a way to preserve and use up bits of offal. But today, with skilled kitchen staffs in short supply, the labor-intensive delicacy — which requires multiple days…
SOME NIGHTS, IN her bedroom in a former tenement in downtown Manhattan, the fashion designer Sandy Liang can hear the strains of “Happy Birthday” filtering up through the floorboards from Congee Village, the restaurant that her father opened in 1996, when she was 5. So many times she’s listened to the waiters sing those bars,…