Hello! This is Priya, filling in for Sam Sifton. Anyone know where that guy is?! (Just kidding, he’s on vacation.) My friend and fellow eating enthusiast Chris Ying once told me that an ingredient you don’t love is just a language you haven’t learned yet. I think about this sentiment often, especially as someone whose…
Seafood is having a bad week in East Asia, which is bad news for a region where it’s a major part of the diet. Experts say Japan’s discharge into the ocean of treated radioactive wastewater from the ruined Fukushima nuclear power plant, which began on Thursday, does not and will not pose health risks to…
This rosé shrimp recipe eluded me for months. As May, June and July bled into August, I found myself cooking iterations of my idea — pan-seared shrimp with rosé butter — so often that even my partner, a seafood obsessive, said enough was enough. After much tinkering, I did eventually lure him back to the…
New York is reborn every fall, and what would a new season be without new places to usher in the cocktail hour? This season will bring fresh options for ordering the perfect margarita, an eye-opening Irish coffee and rarefied tableside martini service. You may find yourself down a dark alley across from City Hall, behind…
Well, there’s no use trying to hide it: I’m not Nikita Richardson. Nikita is on assignment with another department in the newsroom for three months, and while she’s gone, the editors asked me to fill in. Me? I’m Pete Wells, the restaurant critic for The New York Times. While I learn the “Where to Eat”…
On a recent Saturday, after a leisurely afternoon plodding around Prospect Park, two friends and I strolled toward a Japanese restaurant without a reservation, one of the more daring things a New Yorker can do these days. Auspiciously, we were seated right away, and we ordered a round of beers and some edamame. Overcome by…
I’m not supposed to play favorites with New York Times Cooking recipes — which is impossible anyway, given our vast database of winners — but reader, I must tell you how excited I am for Naz Deravian’s new sushi bake recipe (above). For years, my party go-to has been Sheldon Simeon’s pan sushi dynamite, a…
My colleague Julia Moskin says that restaurants are New Yorkers’ living rooms. With no space of our own, we look outward, to nearby public quarters where we can sit, read and lounge. If that’s true — and I think it is — for more than a decade, I’ve watched my favorite living room, Da Andrea,…
Dreamers, artists and doers have long been drawn to the Maine coast; the author E.B. White wrote his 1952 children’s classic “Charlotte’s Web” on a saltwater farm in Brooklin, and the painter Andrew Wyeth made his famous work “Christina’s World” (1948) in Cushing, some 80 miles southwest. Among a newer generation are Jay and Alison…
Parsley — the herb I use most, week in and out — is almost never on my shopping list these days. And the last time I bought canned tomatoes was probably 20 years ago. It is no coincidence that it has been about that long since a precious portion of my garlic harvest began sprouting…