I’ve gotten a bunch of emails from readers lately asking why New York Times Cooking chicken recipes don’t often call for boneless, skinless breasts. “Why is it always chicken thighs? I don’t know anyone, except my sister, who prefers dark meat,” someone wrote, in a truly excellent email with a subject line that simply said…
Opening Massara Striding through his restaurant’s beautifully paved dining room, Stefano Secchi marveled at the space. His lanky wingspan might reach wall to wall at Rezdôra, where he made his name, but not here where a bar and an open kitchen with a wood-fueled pizza oven frame the main floor tables. Upstairs there’s a larger…
This week, the Food team at The New York Times shared an in-depth look at “57 Sandwiches that Define New York City.” And while there are tons of fun details and a mixture of different sandwich styles throughout, there are always more great sandwiches to be enjoyed. So, we’re turning the mic over to our…
The ideal meal will strike the right balance of protein, healthy fats and complex carbohydrates. Here’s how to make it happen.
When the chef Lerone Mullin opened the Jerk Grill, his fast-casual restaurant in Redlands, Calif., in 2021, customers told him they loved his Caribbean classics, like brown stew chicken, and his Caribbean-Mexican mash-ups, like a jerk chicken burrito. But they asked for one addition. “Everybody just wanted oxtail,” he said, adding, “I didn’t even know…
When guests arrived at the Mouki Mou store in Athens at 6 p.m. on the last weekend in May, they grabbed cool glasses of Greek rosé before retreating into the concrete-clad boutique. Its founder, Maria Lemos, who grew up in Greece, opened the shop in the city’s historic center, Plaka, in 2023, ten years after…
This week brings the official start of summer, and with it comes the kickoff, in my house at least, of salad-for-dinner season. Our family eats salad with dinner year round. While I cook, our 15-year-old salad captain seasons a bowl of greens with a squeeze of lemon juice, a drizzle of olive oil and a…
If the social media rumors are true, your leftover rice may be trying to kill you. Experts on the matter, however, tell a somewhat different story. It’s true that cooked rice left at room temperature too long can become a happy home to intruders, notably Bacillus cereus, a common type of bacteria that lives in…
James Kent, a distinguished chef and successful Manhattan restaurateur who seemed poised to become a food-industry tycoon, died on Saturday. He was 45. His death was announced by Saga Hospitality Group, the holding company of his two restaurants, Crown Shy and Saga, and his cocktail bar, Overstory, which are all in the same building in…
Good morning. It’s been slow out here in the shallow water, looking for fish on pancakes of sand, by muddy banks, in rock piles where the tide sluices in and out, at spots with names known only to those who fish them: Cheney’s; Manny’s Place; Ethan Allen; Left Side; Derr’s Flat. We stand on the…