He also had a big dream: to bring the food of their home country to Detroit. He competed in a local entrepreneurship program in 2017, and the couple won the $50,000 prize to help them get their restaurant started. They finally opened the doors to their airy restaurant, Baobab Fare, in early 2021 — in…
In New York City, you can find a pretzel within minutes of a craving — in warmed glass cases on corner street carts, all over transit hubs, even in the odd department store. They vary in quality but are often forgettable, something to stave off hunger until a better snack presents itself. But a big…
I once believed that weekend mornings were a time for elaborate culinary rituals. After a quick jaunt to the farmers’ market for fruits and herbs, I would prepare biscuits or scones from scratch, while jazz or Afrobeat filled the air. Now, with a 4- and 1-year-old shaking me from sleep seven days a week, weekend…
“Crispy” is one of the most appealing adjectives in food, right up there with “crunchy” and “creamy,” not to mention “sizzled,” “smashed” and “seared.” It conjures pleasure before you’ve even cooked or purchased the food in question, let alone taken a bite. What is it? The delicate shattering sensation? The immense satisfaction of that sound?…
Four months ago, Joshua Lutz started scouring the country for Chartreuse, the bright-green herbal liqueur based on a secret recipe of 130 botanicals and produced in the French Alps by the Carthusian order of monks for more than two centuries. Mr. Lutz, a health care technology professional based in Huntington Woods, Mich., has loved the…
Before the pandemic, I went into an office five days a week and, supposedly, ate five lunches, most of them schlepped from home. I say supposedly because what those meals actually looked like is lost to lockdown-induced amnesia, replaced in my mind by a cacophony of trending TikTok sounds and a jumble of sourdough discard…
Outside the Nederlander Theater last Saturday night, hundreds of eager ticket holders lined up for the new Broadway musical “Shucked.” What exactly was the plot of the show? Few in the crowd seemed sure. “I just know it is about corn,” said Roe Woolf, who was visiting from Nashville. Apparently, that was enough of a…
If you’re yearning to try Carbone’s spicy rigatoni vodka or the Polo Bar’s bacon cheeseburger, it could take you months — and some luck — to get a reservation. But a website called Appointment Trader may be able to get you a table tonight, if you’re willing to pay several hundred dollars. The site, which…
Over the last decade, tequila and mezcal bars in the United States tended to follow a familiar script, as owners primarily focused on heralding the heritage behind each bottle on the back bar. But Superbueno, a new bar that’s scheduled to open April 21 in the East Village, aims to broaden the lens through which…
Expensive ingredients do not a delicious meal make. In fact, some of the most satisfying vegetarian recipes from New York Times Cooking are also the most affordable, highlighting the versatility of vegetables, legumes and tofu — and the skillfulness of the cooks who, time and again, prove that less really can be more. This recipe…