Ruth Rogers, a founder of the famed River Cafe in London, brought cash to a parking lot in Pisa, Italy, to meet a vendor she connected with through a Ligurian acquaintance. It wasn’t an illicit deal; she was merely seeking a replacement for the frying pans she’d been using to make farinata, a crisp-creamy pancake…
Good morning. What’s your favorite store-bought sandwich? In New York, I’m partial to the hot roast beef from Defonte’s in Brooklyn, the Carmine’s Special at Del Fiore’s in Patchogue and the Reuben with coleslaw at the Country Store in Orient. I’ve gone straight from the airport in New Orleans to Parkway for a fried oyster…
Of all the vegetables you can stuff, sweet bell peppers are among the most amenable. Unlike eggplant, onions or zucchini, which need their guts scooped to make room, or cabbage or grape leaves, which first have to be blanched, bell peppers are ready to go. Just slice them in half, shake out the seeds (or…
By Jenny Comita The castles of the German and Austrian Alps are known for their fairy-tale quality. The iconic turreted silhouette in the background of the Disney logo was, in fact, modeled after Neuschwanstein, King Ludwig II’s Bavarian palace near the border of the two countries. Schloss Fuschl, located on an evergreen-ringed, emerald-hued glacial lake…
Last week, Becky Hughes took over the newsletter because I was up to my eyeballs in spreadsheets filled with sandwiches. This week, all that beautiful organization came together in the form of our list of “57 Sandwiches That Define New York City,” a grand survey of all five boroughs through the lens of its most…
I’m Krysten, an associate editor at New York Times Cooking, taking over for Tanya this week. And I love sandwiches. A sandwich is one of life’s great pleasures: two pieces of crisp-tender bread, filled with any combination of deliciousness, drizzled or smeared with a glorious sauce. They’re portable, affordable and — critically, for the purposes…
If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes,…
It’s Juneteenth, a day traditionally celebrated with brightly hued red foods. If you’re searching for some summery inspiration, look no further than Gabrielle E.W. Carter’s recipe for country panzanella with watermelon dressing, adapted by Nicole Taylor and Yewande Komolafe. This colorful, cooling salad, full of toasted bread, tomatoes and watermelon, is tossed with a piquant…
Much can be said about salmon. Its life cycle is so remarkable that its sheer survival seems to invoke some odds-defying metaphors. Tenacity, audacity, resilience: If anyone wants to anthropomorphize salmon, its heroic qualities are there for the taking. To get through life’s upstream struggles, we all just need to be a bit “more salmon.”…
Millie Peartree — the brilliant mind behind these beloved recipes for rasta pasta, jerk chicken meatballs and brown-butter chocolate chip cookies — has shared with us five new recipes for a Juneteenth feast. They’re bold and bright, in both color and flavor: garlicky chicken sandwiches with red cabbage slaw; robust roasted shrimp jambalaya; and a…