Few phrases have the power to inspire a tantrum quite like the utterance of “vegetables for dessert.” While I’m sure this applies to toddlers, I’m referring to myself: an adult woman. But a little treat and a serving of something wholesome don’t have to be mutually exclusive. Root vegetables (like carrots, beets and sweet potatoes)…
It can be difficult, if not impossible, to come up with rousing breakfast options when you’ve just been, well, roused from sleep. And while buttered toast, yogurt with an artfully arranged serving of berries or cereal haphazardly poured into a bowl can get you out the door, they’re not exactly the most exciting fare. We…
Discussions of recent vintages often center on the challenges posed by the climate crisis. Wine has been a leading indicator of how the world is changing, whether you measure by intense heat, drought or once-rare disasters that now seem to occur regularly, like spring frosts, summer hail and forest fires. This plunge into a new…
Hello all, New York Times Food reporter Julia Moskin here filling in for the vacationing Melissa Clark this week. (Next week will bring Tejal Rao to the dance floor, and then Melissa will be back.) Ramadan begins tonight in the United States, a holy month of fasting for Muslims that culminates with Eid al-Fitr on…
HONG KONG — It’s hungry business, walking around art fairs and gallery hopping. But the locals know where to find the tastiest morsels and where to kick back and relax. The chef Olivier Elzer, the Young Soy Gallery founder Shivang Jhunjhnuwala and the artist Tang Kwok Hin are all longtime Hong Kongers; here are their…
One sunny Saturday in the middle of the island of Barbados, in the eastern Caribbean, among former sugar cane plantations, I found myself eating fried sea cat in the yard of a rum shop called De Thirsty Lizard in the village of Bridgefield. Remixed versions of Rihanna songs and reggae bounced across the gravel courtyard…
Most notable about Holt’s recipe is the balance between how easy it is to make and how big the payoff is. “It’s got some spe-ci-fi-ci-ty,” she says, punctuating the syllables so they come out as distinct as her biscuit’s layers, “but it’s not hard.” It helps that her instructions are reassuring and clear, cajoling almost…
This week marks one year of Where to Eat. What I hoped would be a digestible, funny and useful weekly guide to eating out in New York City is now a community of readers with thoughtful questions and strong opinions. How to celebrate one year? Traditionally, with the gift of paper. More specifically here: menus.…
New York City is large and full of kebabs. There are self-basting kebabs of marinated lamb threaded with chunks of fat from a lamb’s tail at Uzbek grills; fried saucer-shaped patties of ground meat kneaded with flour at Afghan restaurants; skinless sausages of cevapi piled into freshly baked and opened loaves of lepinja at Balkan…
With the holiest month in the Islamic calendar right around the corner, plans for suhoor and iftar meals, which bookend long days of fasting, are well underway across the globe. Below is just a sampling of recipes often found on tables across cultures and countries throughout the holiday, which begins on March 22 in the…