Here’s another crowd-pleaser of a recipe starring something yellow: Millie Peartree’s Southern fried corn, which cooks up glossy and fragrant, dotted with bits of roasted red pepper and crisp nuggets of bacon. The bacon makes this hearty enough to serve as a light main course, perhaps paired with Samin Nosrat’s salad-e Shirazi, a Persian cucumber,…
Pizza in New York is a lot like certain calculus problems (or that one scene in “Mean Girls”): The limit does not exist. We will never reach peak pizza, barring some pizza-related disaster. Which brings us to this year’s State of Pizza, my second annual update on the latest pizza goings-on across this big, beautiful,…
Headliner The Bazaar by José Andrés The chef and restaurateur José Andrés’s Bazaar rubric has permitted him to explore many possibilities: tapas, Spanish fare and twists on American dishes like cheesesteak in Washington; a beefier menu at Bazaar Meat in Chicago and Las Vegas; and now in New York, a meeting of Spain and Japan.…
On March 15, 2020, the pandemic forced the chef Dominic Piperno to close Hearthside, his then-two-year-old restaurant in Collingswood, N.J. When he reopened it six months later, industrywide staffing shortages meant he could operate only four days a week. During that period, he noticed what seemed like “a better lifestyle for everybody,” he said. In…
Juicy, acidic and sun-warmed sweet, a perfect summer tomato is a blessing. (A less perfect tomato is fine, if a little dull; a wan out-of-season tomato is to be avoided.) I eat tomatoes every day in August, sometimes at every meal. That’s why it’s Tomato Week here at Five Weeknight Dishes, with recipes that feature…
An Opulent New Way to Put an Egg On It These days, it seems that some restaurants will add a dollop of caviar to anything, from fried chicken to hamburgers, practically reducing the once-luxurious treat to a condiment. So it’s perhaps no surprise that chefs are turning their attention to something more rarefied than your…
Taiwan is a self-ruling island of 24 million people that is officially known as the Republic of China. About only a dozen countries recognize it as a nation because China claims it as one of its provinces. Taiwan is called “Chinese Taipei” by international organizations and at the Olympic Games. The ambiguity of Taiwan’s nationhood…
What makes a perfect spiedie? It depends on whom you ask. The sandwich, pronounced SPEE-dee, consists of cubed meat — commonly chicken or pork, sometimes beef and originally lamb — that is marinated in a salad dressing of sorts (a blend of oil, vinegar, lemon juice, garlic, herbs and spices), grilled and then stuffed inside…
As farm stands overflow with just-picked ears tasseled with silk, dedicated plates for serving corn are a joy to welcome to the summer table, like that turkey platter for you-know-when. John Derian, a designer known for his table wares and decorative accessories done with decoupage under glass, makes oval serving platters decorated with ears of…
But it’s not only eggplant season right now, it’s corn season, too! I celebrate its summery abundance with my sheet-pan chicken thighs with spicy corn. After testing the recipe the first time, I ended up doubling the corn, because, while the chicken is golden and juicy, the starring role has to go to the supremely…