So-called “dry” January offers enough nonalcoholic liquid these days to float Noah’s Ark. Add to the list another cheeky entry from Louis and Matt Catizone, the alchemists behind St. Agrestis in Brooklyn. Joining their alcohol-free Phony Negroni is the new Amaro Falso. It offers the same blend of herbs, botanicals and citrus as their regular…
Brat Shoreditch is sort of the Williamsburg of London, and Brat is the epitome of a great Shoreditch restaurant, effortlessly cool and seemingly uncomplicated, yet exceptional. Everything is cooked in an open kitchen over wood, and smoke permeates the spare, dimly lit dining room. The space pulses with warm energy, and the food is terrific:…
Are you with me on Team Cabbage? In the United States, cabbage will probably never be voted most popular vegetable — not even in winter, when it’s at its best. Certainly not with all those adorable brussels sprouts and multicolored cauliflower heads flaunting their charms. Yet cabbages are revered in cultures around the world. The…
Before I went to Noma, Noma came to me. René Redzepi’s pioneering restaurant in Copenhagen planned to announce Monday that 2024 would be the final year it will be open for regular business, as it transforms itself into a different kind of enterprise, Noma 3.0. Tables for farewell meals at Noma 2.0 will no doubt…
Since opening two decades ago, Noma — the Copenhagen restaurant currently serving grilled reindeer heart on a bed of fresh pine, and saffron ice cream in a beeswax bowl — has transformed fine dining. A new global class of gastro tourists schedules first-class flights and entire vacations around the privilege of paying at least $500…
King Phojanakong, who in the 2000s led the charge in bringing Filipino cuisine to the American culinary mainstream with his first restaurant, Kuma Inn — an impossibly tiny spot on the Lower East Side that quickly developed a passionate following — died on Jan. 2 in Manhattan. He was 54. His wife, Annabel Nau-Phojanakong, said…
You might assume that the children of New York Times food editors and writers have adventurous palates. Surely, you might think, a person who spends so much time cooking and eating would raise a fearless eater who happily devours composed salads for school lunch. But, dear reader, you’d be wrong. Most of our kids are…
It’s trite, but it’s true: After the excesses of the holiday season, January is the time to venture into more moderate territory. It’s just as well, but it needn’t feel restrictive. And something festive isn’t out of the question, either. When I’m cooking light, I tend to rely on some Asian pantry ingredients, which can…
It has become the bedrock of virtuous eating. Experts answer common questions about how it leads to better health.
Lemon, olive oil and garlic are the foundation of so many pantry meals, a harmonious trio I use to flavor pretty much everything — fish, chicken, vegetables, grains — stopping only at dessert because, well, garlic. Often spiked with chile flakes and Parmesan, the combination makes any dish taste deep and complex, without your having…