Lord’s is the second restaurant the chef Ed Szymanski and his partner, Patricia Howard, have built together in Greenwich Village. The first, which put down roots in the first pandemic summer, is called Dame. With its echoes of British nobility, the naming scheme is a way of letting us know that the two restaurants are…
Headliner Kobo Over about 12 years, Ruben Rodriguez has assembled a tidy little collection of Spanish and Spanish-influenced restaurants in the East Village, all inspired by his mother’s and grandmother’s cooking. This latest goes well beyond Spain, taking inspiration from throughout the Mediterranean. Mr. Rodriguez has also gathered together a staff from his other venues:…
DURHAM, N.C. — The chef Ricky Moore was 10 years old when his maternal grandmother, Bernice McClease Loftin introduced him to a tradition that would define his professional trajectory — and his holiday celebrations. For more than seven years, Ms. Loftin would hand Mr. Moore, her eldest grandchild, a cold 16-ounce glass bottle of Pepsi…
For a new angle on the traditional Feast of the Seven Fishes dinner on Christmas Eve, a Southern Italian custom, consider serving an assortment of tinned seafood. Island Creek Oyster Farm in Duxbury, Mass., now imports high-quality tinned seafood from Conservas Mariscadora in Galicia, Spain. The varieties include clams, razor clams, scallops and mussels, all…
Who owns panettone? In the last decade, the Christmas classic has burst its Italian borders and gained a global profile. Like Basque burnt cheesecake and French croissants, panettone is being tested and transformed far from home, with new flavors like black sesame, Aperol spritz and cacio e pepe. There are Japanese versions leavened with sake…
The Monday morning after Thanksgiving, Rogelio Sierra, who goes by Roy, sat at a wooden desk at the front of his hog slaughterhouse, La Casa Sierra, answering dozens of calls from customers ordering whole pigs for Christmas Eve. “Tell me, papo. Four of them?” Mr. Sierra, 91, said into a speakerphone. He was talking to…
It’s hard to tell if you’re in the presence of a great panettone until you cut into it. (And if you don’t believe there is such a thing as great panettone, read on.) Inside, a great panettone has a creamy yellow crumb, scented with citrus and rich enough to leave your fingers lightly buttered when…
We love to eat! There are so many food combinations that make the mouth water at the mere suggestion, and if you add Paso Robles Wines, you are in heaven. Which of these delicious dishes go well with wine? Some Examples of Delicious Meals With Wine There are many dishes that can be paired well…
New York City’s ban on the sale of foie gras, the fattened livers of ducks and geese prized as an ingredient in many French dishes, may not go into effect if a new ruling by New York’s Department of Agriculture and Markets goes unchallenged by the city. On Wednesday, the agriculture department called the city’s…
Weeknight cooking for the win: NYT Cooking has published its collection of the 50 most popular new recipes of 2022, and at least half are dishes you can make at the end of the day without too much stress. There’s a need for that kind of cooking, and I sincerely hope we’ve helped meet that…