As for the rest of the week. … Monday I love the nuance of Alexa Weibel’s lemony pea and spinach soup, with its grassy flavors of celery, leeks and vermouth that inch up to but never overpower the sweetness of the peas and spinach. Make sure to read the notes our subscribers have made on…
People are used to waiting in lines behind velvet ropes to squeeze into the hottest bars and clubs in Miami. But when the Miami Heat are playing for an N.B.A. title, the trendiest place to be is a fishing-themed bar and grill. Nearly two hours before Game 1 of the finals began on Thursday night,…
Colicchio did not immediately respond to a request for comment. Officials at NBCUniversal and Magical Elves, the production company for “Top Chef,” praised and thanked Lakshmi in statements which suggested that they planned to continue the program. “We will miss her on set at the judges’ table and as an executive producer, but we will…
Ever scroll through a friend’s wedding registry and feel uninspired by the cavalcade of appliances and trinkets? Consider going rogue and asking the couple if you can give them something major: a wedding cake. With their vertiginous tiers, sculpted sugar roses and fondant as smooth as clay, professional wedding cakes are engineered to look good…
Wouldn’t it be nice to work the grill in a state of total relaxation, with a drink in hand, instead of anxiously poking at the food to make sure you’re doing it right? I think so, and so I’ve decided that this is the summer I’ll finally get better at grilling. Hopefully I’ll progress from…
Grilling may be the world’s oldest, most universal cooking method, but that doesn’t guarantee automatic success. Just ask the person who routinely burns the burgers or whose fish always sticks to the grate. Suppose you’re a newcomer to the world of grilling or you just want a refresher. You don’t need to start with the…
On a recent Saturday, mellow ’90s R&B pumped from a tiny strip of a parking lot off Seventh Street in downtown Los Angeles. Cooks in sleeveless T-shirts danced as they worked, flipping mushroom skewers and longganisa patties on long charcoal grills. As I made my way through the crowd at Filled Market — maneuvering around aunties…
Good morning. In 1985, we published a recipe for the blueberry muffins that the pastry chef Gunther Moesinger served at the Ritz-Carlton hotel in Boston. Marian Burros, who adapted the recipe, judged them among her favorite muffins in the city. A few years later, a reader wrote to Marian to say that, actually, the best…
The chef Silvia Garcia-Nevado had just launched into a description of the jamón Ibérico at Bar Vinazo, a new Spanish wine bar in Brooklyn’s Park Slope neighborhood, the other night when a cook came by and tapped her on the shoulder. “Sorry to interrupt,” he said, looking anxiously at a nearby wooden stand cradling a…
I don’t have any children, but sometimes I eat like one: cheesy beans, generously buttered noodles, waffles for dinner. But what actually makes a recipe “kid friendly?” When I asked that question of my colleagues with children, a few common descriptors emerged: hearty, familiar, comforting and, well, changeable on a dime. Age is a big…