The text was brief: “Warning: She made you a cake.” I was packing a weekend bag to spend a couple of nights in the tristate suburbs, and the “she” in question was Susan, my friend’s mother, whose house I’d be staying at. Susan had made a peach, bourbon and pecan cake from Claire Saffitz’s cookbook…
A few thoughts about summer cooking: It should be bold, flavorful, refreshing. It should take full advantage of the season’s fresh produce. And, if possible, it should be consumed outdoors. It should also be casual, easy to pull off without much exertion. Much depends on your constitution and strength, of course, so perhaps summer cooking…
Though far smaller in scale, the debut of We Are Ona’s Paris studio, on a crisp evening in spring, felt just as significant. Pronzato arrived at the event, a dinner for 16 friends and collaborators, just hours before his guests, having come straight from Los Angeles where We Are Ona hosted a weeklong pop-up at…
A darkness has fallen across the cobbler belt. You can barely find a peach. A winter that was a touch warm, followed by a series of hard freezes in March, has devastated the Georgia peach crop. Some hopeful state officials estimate that only 10 percent of the crop survived. But out in the field, the…
Hi. It’s me, Kim Severson! It’s that time of the summer when everyone but me goes on vacation. This means I get to talk about something my friends and family are tired of hearing, which is how much reporting power fuels everything we do over here in the best section of The New York Times.…
When I cook for myself, the only real guideline I follow is the pursuit of flavor — everything else is a suggestion. And sometimes, particularly with a cuisine I’m not too familiar with, this means following a recipe to the letter. But more often than not, pleasure is the goal, which means steamed cabbage and…
Happy Independence Day! This is by far one of my favorite days to be in the city. The fireworks (both legal and illegal), the big “we outside” energy, the ample parking. You love to see it. So make the most of the holiday, even if it’s just lazing around and catching up on “Love Island…
Atmosphere It’s a combination of an Old World cafe, an Old New York bakery and a 21st-century FOMO generator. Somehow it all works out. Servers are close at hand, observant, accommodating. Noise Level Loud. Recommended Dishes All breads; escargots; steak tartare; leeks vinaigrette; mafaldine with rabbit; half chicken; pork collar; chocolate torte; caramelized white chocolate…
I visited Harrison again last year, at the house she shares with her husband, Michael, and their two teenage children in the hills of Southwest Portland. Michael is a soft-spoken graphic designer who works mainly on labels for wine bottles (including Harrison’s). The house is inviting and lived in, with plenty of plants, a record…
Cool-kid chefs turning local bounty into Michelin-worthy dishes, an artisan whisky boom and a clutch of stylish hotels have helped Scotland shrug off its saturnine image and rebrand as a misty, moody mecca. The cult following of the time-travel television series “Outlander” has added to the patina. Its depiction of Highland clan life, along with…