Plopping pints of mint chocolate chip or cherry vanilla onto the table after a laid-back dinner is a time-honored summer tradition. Effortless and crowd-pleasing, store-bought ice cream is the beloved finale to countless hot-weather meals. But, with some advance planning and a smidge more work, you can transform purchased pints into the kind of nostalgic…
Surely no one with a sweet tooth and a pulse can resist a skillet-size giant chocolate chip cookie (above). I certainly can’t. It’s so much easier and quicker than the usual cookies you have to scoop and bake in batches, since here you just press the dough directly into the pan. The payoff is eating…
As interest has intensified around Ozempic and other injectable diabetes medications like Mounjaro, which works in similar ways, that term has gained traction. Videos related to the subject “food noise explained” have been viewed 1.8 billion times on TikTok. And some of the people who have managed to get their hands on these medications —…
When Luis Herrera is cooking, Korean gochugaru, Thai curry paste and Venezuelan ají dulce make their way into his pots and pans. They appear as often as guajillo and ancho chiles and fresh masa milled down the block from his Mexican restaurant, Ensenada, in Williamsburg, Brooklyn. Inspired by the compatibility of various cuisines, the Venezuelan…
There’s nothing better than finding your neighborhood in New York City. The place where you feel the most comfortable in your skin, where you feel immersed in the community and held close by its warmth. For me, as a Black woman, that is Bed-Stuy, where I’ve lived since 2015. The Times would have me render it…
Gertrude’s A sibling to Nate Adler and Rachel Jackson’s Gertie, in Williamsburg, Brooklyn, has moved into the space that had been James, in Prospect Heights. They have the chef Eli Sussman of Samesa onboard for what they are calling a New York bistro. Oysters with pickled beet mignonette and other appetizers with a taste for smoked…
I don’t think I ever understood how any meat broth could be the basis of a restaurant’s reputation until I ate the dweji gomtang at Okdongsik. Located on the southeastern outskirts of Koreatown in Manhattan, Okdongsik is nearly a replica of a restaurant in Seoul with the same name, a variation on the name of…
Geylang Road in central Singapore is synonymous with the night, when a dizzying number of neon street signs power on and large groups crowd tables that spill out onto the sidewalk. It’s a tasty spot for a nocturnal stroll, to discover vespertine feasts of local specialties, like crab doused in a bracing white-pepper sauce or…
As OPEC does with oil, the Carthusian monastery that has made Chartreuse liqueurs in Eastern France since 1605 is limiting the flow of the spirit and causing shortages at the bar. (The monks do not plan to increase production to meet demand; better to concentrate on solitude and prayer.) Though the venerable liqueur has a…
In Honokaʻa, on the north side of the Big Island of Hawaii, the firefighters and paramedics at Station 8 can’t predict when the alarm will blare, but they know that if Maikaʻi Piʻianaiʻa is on duty, they’ll eat well. In the station’s small kitchen, he has made Japanese curry, steaks seasoned with oyster sauce, Portuguese…