The destinations that the food writer Katie Parla covers in her cookbook “Food of the Italian Islands,” range from large and well-known — Sicily, Sardinia, Capri and Venice (yes, an archipelago knitted with bridges) — to mere freckles in the sea. Ms. Parla, who lives in Italy and has Sicilian roots, covers not just food…
NEW ORLEANS — In this storied Louisiana city, where shrimp étouffée, gumbo and po’ boys loom large, red beans and rice stand above. “I don’t think New Orleans would be the city that it is if we didn’t have not only rich traditions and history, but also red beans and rice,” said Freddie King III,…
Spring might be just around the corner, as Toad’s friend Frog says, but it certainly doesn’t feel that way in New York yet. I still need to layer on scarf-hat-and-gloves before heading out to face the wind, but I make up for it with a hot bowl of soup for dinner. Recently I simmered a…
WHEN THE FRENCH chef Yann Nury moved to New York 17 years ago to work in private events for the restaurateur Daniel Boulud, he’d often be sent to cook in Park Avenue penthouses — “some of the most beautiful places in the city,” he recalls. But the home he really coveted was a client’s loft…
“Aligoté expresses terroir almost more than chardonnay,” he told me in 2017. Not many Burgundy producers would take that position, much less act on it. But Mr. Pataille had the courage of his convictions, and wine lovers are the beneficiaries. Gaia Ritinitis Nobilis Gaia is a fine producer of Greek wines, but I want to…
1. Ritzy Cheddar Chicken Breasts There’s a lesson in this recipe, which is on Lex’s list and can probably make anyone happy: Crushed crackers, used as an ingredient or garnish, provide amazing crunch. (The same is true of cornflakes, pretzels, potato chips and several other crisp delights.) Here, Eric Kim crushes Ritz crackers, tosses them…
Buddha Lo was in real trouble. Yes, the reigning champion of “Top Chef” approached the first Quickfire Challenge of the reality television show’s 20th season, which premiered Thursday, with skill and swagger. But he had cream when he needed butter. Could Mr. Lo successfully churn one ingredient from the other well enough to cook turbot?…
A good sequel can be hard to execute — see “Thor: The Dark World.” But the fervor with which you all wrote in requesting a follow-up to last month’s meal plan newsletter was so great that I had to take a crack at my own “The Godfather Part II.” So I made you (another!) meal…
By Gisela Williams Lately in Berlin, the city’s fine-dining chefs have been catering more to a local crowd. Take Vadim Otto Ursus, a native of the city whose jewel box of a restaurant, Otto, has been winning accolades for its sophisticated seasonal fare, such as wild boar tartare and grilled local mushrooms served with koji…
Angel’s Share, a downtown cocktail bar that closed last year and is considered a pioneer of the craft-cocktail renaissance in New York, will reopen across town. Erina Yoshida, the daughter of Tony Yoshida, the restaurateur who opened Angel’s Share in a second-floor room on Stuyvesant Street in 1993, has found a new space for the…