Lockhart is the Barbecue Capital of Texas. This has been officially true since 1999 — thanks to a proclamation passed by the Texas House of Representatives — and unofficially true for years before that, thanks to how long people have been eating smoked meat in the Central Texas town. Three of Lockhart’s most famous barbecue…
A scoop of dark chocolate, gianduja or coffee is what you might expect at a typical gelateria almost anywhere in the world. At the bright new Sundaes Best gelateria, in Manhattan’s Koreatown, you’ll also find ube, kalamansi, and injeolmi (mochi Korean rice cake). Bobby Kwak, the restaurateur best known for Baekjeong Korean Barbecue, and Joseph…
Headliner Adrienne’s Adrienne Guttieri, a promising young chef who studied in Italy and worked her way up at restaurants there and in New York, died last summer at 33. Her family, most notably her brother, Frank Guttieri, is keeping her memory and legacy alive at this new restaurant named for her in their hometown area…
Carefully considered and seasoned, each layer of the Surfer, a turkey sandwich Matt Cahn serves at his Middle Child in the heart of Philadelphia, locks into place. The melty Swiss cheese, the spiced blueberry chutney, the vinaigrette-dressed arugula and the housemade deli turkey sit atop a thick smear of Duke’s mayonnaise inside a toasted ciabatta…
Hello, readers! Julia Moskin here, filling in for Melissa Clark. Kim Severson and I will be covering for her this week and next. I’ll keep this short, because it’s the day before the Fourth of July, and you’re busy. So busy that you haven’t decided what to cook tomorrow? Me too. So here’s a list…
A renaissance in Texas barbecue has transformed what was once a hidebound tradition into one of the country’s most dynamic vernacular cuisines, changing the landscape of American barbecue in the process — and turning Texas into the country’s ultimate barbecue destination. These new faces of Texas barbecue tell the story of that transformation, and offer…
Lockhart is the Barbecue Capital of Texas. This has been officially true since 1999 — thanks to a proclamation passed by the Texas House of Representatives — and unofficially true for years before that, thanks to how long people have been eating smoked meat in the Central Texas town. Three of Lockhart’s most famous barbecue…
Perhaps you are one of the more than 5,000 subscribers to “Popping Tins,” an email newsletter devoted exclusively to tinned seafood. Perhaps you belong to a tinned-fish-of-the-month club, or have leafed through a tinned-fish-focused cookbook that tells you how best to cook a food already cooked. Perhaps you, like some TikTok users, even hold a…
Good morning. Purple finches have come to our bird feeder lately, eating after the cardinals have had their fill and before the red-winged blackbirds arrive. They whomp on the sunflower seeds and I feel as I do when I’ve served something to the children that they particularly like, as if I’ve achieved something, if only…
In its second season, the hit FX show “The Bear” ventures into the world of fine dining. As the scrappy Chicago restaurant crashes toward a reopening, two of the employees leave to apprentice at top restaurants in Chicago and Copenhagen. They wake up early and stay late. One polishes forks for hours, the other practices the same…