Headliner Greywind Dan Kluger, the former executive chef at ABC Kitchen who went on to open Loring Place and its pizza sideline, Washington Squares in Greenwich Village, is opening this restaurant and bakery just north of Hudson Yards. The executive chef, Caitlin Giamario, who worked with him at Loring Place, and the pastry chef, Jake…
JERUSALEM — With under 30 minutes until sundown, Anas Shalodi hurried through the Old City’s covered souk carrying a large pot, hot off the stove and wrapped in a green prayer rug, zipping past others making their way to the mosque to break their daily Ramadan fast. In this bustling market in the heart of…
Papaya King, the Upper East Side fixture known for its hot dogs and tropical fruit juices, is moving to a new location, across the street from its longstanding spot on the corner of 86th Street and Third Avenue. The manager, Mohammed Alam, said that there is no firm opening date, but they hope to open…
ANAHEIM, Calif. — The strawberry Dole Whip sundae at Disneyland, in its first minute or so of life, looks perfect. Billowed with fresh fruit and a syrupy drizzle, veiled with tender cake crumbs, it has the dazzling color and softly drooping tip of a cartoon dessert. By the time you pick up a spoon and…
“These are good times for tofu lovers,” Andrea Nguyen writes in The New York Times this week, for her smart tofu primer that considers three categories: basic, chewy and intensely flavored. She reports that America’s tofu consumption has roughly doubled in recent years, fueled in part by a growing interest in plant-based cooking. Whether smoked,…
Mimi Sheraton’s greatest innovation as a restaurant critic is still the only thing people want to talk about. The question comes up in interviews, casual conversations and any other time I get within close range of anybody who knows what I do for a living: “Do you wear disguises?” I don’t, I tell them, and…
A dirty martini can be many things: ice-cold, briny, savory, refreshing — and in unfortunate instances, murky, overly salty, terrible. But an eye toward quality, fresh ingredients and attention to detail have moved this often-polarizing combination of gin or vodka, vermouth and (a dirtying addition of) olive brine from loathsome to lovable. “The dirty martini…
These are good times for tofu lovers, with an expanding market and growing options. When Jenny Yang bought the Chicago-based company Phoenix Bean in 2006, she was keeping it from going out of business. Now, she is among a number of producers who are expanding offerings to include items like Chinese-style smoked tofu and tofu…
Mimi Sheraton, the food writer and former New York Times restaurant critic who died Thursday at 97, was a true omnivore, deeply curious about everything on the dinner table and well beyond. For fans of her writing and readers new to it, here’s a sampling of her Times work that attests to her wide range,…
Maryam Jillani remembers the fervor around Eid al-Fitr celebrations ushered in by the end of Ramzan, the month of fasting and spiritual contemplation for Muslims. Endless meals included biryanis and kofta, lamb in its various iterations, milky-syrupy desserts, all laid out on embroidered tablecloths, among the good china and silverware, in drawing rooms across the…