Good morning. “Sister, I do what I do, and I do it better than most, and I take some satisfaction in that,” John D. MacDonald wrote in “One More Sunday.” (The novel is, I think, out of print, but available at your more discerning libraries.) “I am like a very dependable dog. They throw a…
The idea for an office mahjong league came unexpectedly to Bella Janssens, the director of the architectural design firm Food New York, which has collaborated with Virgil Abloh, Axel Vervoordt and Manhattan’s Museum of Modern Art. During a flight from Amsterdam in 2021, as post-pandemic travel resumed, she felt inspired while watching “The Joy Luck…
It’s dark. It’s 39 degrees outside. And it’s 2:40 a.m. At a bus stop in the Sheepshead Bay neighborhood of Brooklyn, Celestino García, wearing a black puffer jacket, jeans, gray Skechers and a black North Face backpack, has already started his day. Mr. García, 58, cranes his neck to look for the B3 bus, which…
The chefs Liz Johnson and Will Aghajanian, partners in business and marriage, have attracted nationwide attention and a celebrity following for their informal, sophisticated cuisine at the Catbird Seat in Nashville, Mimi in New York City and Horses in Los Angeles. But that notice has spilled over into notoriety this week as sensational and intensely…
Mr. Mahle likes to use Rhône grapes like grenache or mourvèdre, and he prefers to make a rosé. “I only wanted a rosé,” he said. “Red wine didn’t make sense to me. It seemed like kind of a sundowner sip.” On a recent visit to Mr. Mahle in Sebastopol, where he is based, I tasted…
It may be spring, but summer — and all its abundance — is on the horizon, ready to encourage breezy communal dining under the glow of the sun and the grill. No gathering of the season is complete without bounteous produce, which can be quickly and easily turned into crowd-pleasing sides. These summer dishes, all…
They say that necessity is the mother of invention, and when I think of necessity, mothers and invention, I think of my colleague Priya Krishna and her mother, Ritu. Years ago, after falling in love with spanakopita on a family trip to Greece, Ritu expertly swapped in feta while making saag paneer when she could…
Summer can be a punishing time of year — the heat! — but it can also be the most rewarding, full of juicy stone fruit consumed precariously over the kitchen sink, plump tomatoes fresh from the market (or the garden, if you’re lucky) and impromptu beach days that call for recipes both simple and satisfying.…
The best advice for making shrimp cocktail I ever learned came from the great chef and cookbook author James Beard. He was adamantly against it. Not the shrimp, of course, which he adored, but rather the “overpowering red menace known as cocktail sauce,” as he wrote in his classic cookbook, “The New James Beard.” “If…
One of my favorite dinner shortcuts is to nestle a hot roast chicken on a heap of sturdy greens like kale, baby mustard or watercress. The chicken fat coats and gently wilts the greens, infusing them with the chicken’s flavor. It’s a perfect side dish for the roasted bird that requires no extra work. Now…