Carlota Classic tapas with assorted vermouths and wine-based libations, including sangria, are the rule at this sibling to Bar Belly. 14a Orchard Street (Canal Street), 917-488-0943, carlotanyc.com. Delmonico’s With its ownership disputes seemingly settled, the historic financial district restaurant will be serving lobster Newberg again. (Friday) 56 Beaver Street (South William Street), 212-381-1237, theoriginaldelmonicos.com. Olly…
September to me has always been defined by back-to-school, even in the years when I wasn’t in school and didn’t yet have school-age kids of my own. It’s a vibe, the split step between summer and fall, and while there’s a crackle of energy to it, it’s also a lot to handle. I had this…
Many New York City renters will recognize this scenario: You’re on your fourth apartment tour of the day when a broker unlocks the front door and ushers you into the kitchen. The layout seems unremarkable at first glance, until your eyes dart to the corner. Wait, is that a bathtub? Often used as an example…
When the chef Caroline Glover heard in June that Michelin would be publishing a restaurant guide to Colorado, she was thrilled at first. “I’ve seen Michelin move across the country, but never thought Colorado would be next,” said Ms. Glover, who co-owns the restaurant Annette, in Aurora. One of the state’s culinary leaders, she was…
“Food & Fashion” — an exhibit at FIT’s museum that coincides with Fashion Week — begins with a gallery that shows food themes in fashion then moves into a space designed like a food hall with stalls that explore how food and dining have dictated fashion from the 18th century forward. There is also a…
I thought I’d tried every way there was to cut the kernels off an ear of corn. I braced the ears in a Bundt pan and sunk them into a deep bowl; I held them horizontally and I held them vertically. I even tested out some of those single-task corn-slicing tools, none of which did…
Oh, September. You are madness. You are back-to-school and back-to-work after August laze and Labor Day. You are crisp new notebooks and backpacks. You are closed-toe shoes. You are calendars cross-referenced, car pools arranged, nut-free lunches assembled. Figuring out dinner every day is already a chore, but in hectic September, it can be a trial.…
Good morning. It’s Emily again, and I’m thinking that today is a great day to make Marian Burros’s plum torte (above). Maybe you’ve heard of it? It’s possibly the most famous New York Times Cooking recipe of all time, and among the most loved. (Apologies to no-knead bread.) The plum torte is adorable and genuinely…
Food memories can sometimes run backward, to a moment when we first experienced entirely new sensations. This is not that story. In the summer of 2010, I worked at Pies ‘n’ Thighs, a Brooklyn restaurant focused on classic Southern comfort foods. One of my responsibilities was transforming that morning’s produce order into the basis for…
Hello, all. This is Emily, the editor in chief of Cooking and Food at The New York Times, and I’m here today to talk about my favorite member of the Parm family: chicken Parmesan (above). My heart sings when a bubbling pan of chicken Parm emerges from the oven, the plush cutlets submerged in rust-red…