Millions of people got on planes between Christmas and New Year’s — braving bad weather, armrest hogs and an epic Southwest Airlines meltdown. Frustration is often a part of flying during the holidays, but if an airline gets things right, the food it serves can take the edge off a long day of travel. If…
For my first attempt, I poured a thin layer of heavy cream into a nonstick skillet and brought it to a simmer over medium heat while I thoroughly beat together a few eggs and a pinch of salt. (Despite the pervasive warning that salting eggs before cooking them will lead to watery or “gray” eggs,…
It’s the last Veggie of 2022 and, as your writer, I have to admit I’ve often slipped into a weird timeline in the kitchen: temporarily ahead in time, out of sync with everyone else so that I can tell you about a recipe I love and you can make it at just the right moment.…
The price leap is not just at the luxury level. Everyday bourbons like Buffalo Trace or Eagle Rare, which once sold for about $35, now often go for twice that. “Today, $75 is the new $35,” said Dixon Dedman, who created Kentucky Owl, one of the first luxury American whiskeys not called Pappy. Mr. Dedman…
In 1910, the French pastry chef Louis Durand created the Paris-Brest (above), a ring of golden, puffed choux pastry filled with praline cream, named after a bike race that runs between Paris and the port city of Brest, in northwest France. Claire Saffitz brought us a recipe for this ethereal confection, just in time to…
Year-end lists are somewhat daunting to put together. By December, who even remembers what happened in January? But they’re a chance to look back, to remember the days, months and meals of our recent pasts. Below, our staff members reflect on their most memorable tastes of 2022: some surprising savory recipes, some sweet standbys —…
For years, I was convinced that for a dish as simple as olive oil-braised white beans, dried cannellini were the only way to go. It was well worth the time to soak the beans overnight, then braise them in olive oil, rosemary, garlic and chile for two to three hours, I reasoned, because the end…
To hear more audio stories from publications like The New York Times, download Audm for iPhone or Android. Every year, around 1 or 2 a.m. on Jan. 1, Joline O’Leary drives home from a big New Year’s Eve party. Before turning in for the night, after the Champagne and fireworks, she eats a bowl of…
This fall, I visited Paris. On the recommendation of a friend of a friend, I dropped into Le Chardenoux, a whisper of a restaurant in the 11th Arrondissement. I bring it up because that tiny space was the ideal cozy restaurant: low light, just a handful of seats and that purr of soft, latent energy…
When I think of French pastry — before éclairs, before madeleines, before even the croissant — I think of Paris-Brest. For me, it occupies a special status in the pastry pantheon, simply because I find it incomparably delicious. Invented in 1910 by the pastry chef Louis Durand, Paris-Brest was named for a bike race that…