Headliner Jupiter As Clare de Boer, an owner of King in the West Village, put it, Jupiter is another way of saying king. And, at this new Rockefeller Center restaurant, the name presides over an expanded realm. Seating spills into the concourse area, past the U-shaped space. Even the kitchen itself gives Ms. de Boer…
Sample the Terroir of Ai Weiwei, Tiffany Haddish and Julianne Moore’s Estates Since the spring of 2020, Richard Christiansen’s Flamingo Estate has grown from selling produce boxes to offering a wide array of made-in-California products, including garden-scented candles, wine and regeneratively farmed olive oil. But before all of that, there was honey. The first thing…
Slowik’s tasting menu structures the film, and works as a kind of Rorschach test that characters take and evaluate, course by course, each hearing what they want in his stories and descriptions, and seeing what they want in his glacial, highly manipulated presentations. “He’s insulting you,” Margot says when the bread course arrives — without…
WATKINS GLEN, N.Y. — It was a crisp October day at Farm Sanctuary, and inside the small, red barn, the chicken people were restless. A rooster, or maybe two, yodeled somewhere out of sight. A bruiser of a turkey strutted through an open door, tail feathers spread like an ornamental fan. And a penned flock…
Not too many cooks, but just enough: There are 75 of them — chefs, farmers and Indigenous home cooks — that have contributed recipes to this collaboration between the United Nations and Kitchen Connection Alliance, a nonprofit that seeks to improve systems for growing and distributing food worldwide. Sustainability and healthy eating are front and…
Jellied cranberry sauce is one of the easiest things to prepare on Thanksgiving. It slides onto the serving plate, retaining its cylindrical shape — and even some of the can grooves. Slice it along the rings and you have perfect circles of tart jelly to serve alongside traditional American fixings. The sauce is “that same…
Here’s a Thanksgiving confession. During the first year of the pandemic, when our little family of three celebrated the holiday with no flock of relatives to feed, we replaced the usual 12-pound turkey with a diminutive roast duck. I posted this on my Instagram and got a blizzard of positive responses. There are, of course,…
Stephanie Webb planned and hosted Thanksgiving for more than 48 years. She would wake up at 4 a.m. to start setting the table, spend all day cooking for about 16 guests — including her two children and three grandchildren — and then clean the house once everyone left. She compared her Thanksgiving ritual to “putting…
This isn’t a newsletter about Thanksgiving. But it is a newsletter about the days leading up to Thanksgiving, three weeknights for fast, easy dinners. My personal guidelines for those days: Make everything as simple as possible. Don’t cook or eat anything that echoes the sweet and mushy dishes (I say this with love) of the…
Hawthorn is at the opposite end of the restaurant spectrum from the sandwich shop in last summer’s lovable “The Bear,” about an ambitious young chef called home to run his family’s chaotic business, where he introduces the phrase “yes, chef” to build respect and camaraderie in the kitchen. In “The Menu,” when “yes, chef” is…