There is perhaps no Zoom meeting less satisfying than one scheduled on a cold weekday morning to talk about food — specifically, the food that one ought to eat in Paris. We couldn’t gather in a great restaurant, for the people assembled were chefs and writers spread across continents, some racing from their kitchens, others…
There is perhaps no Zoom meeting less satisfying than one scheduled on a cold weekday morning to talk about food — specifically, the food that one ought to eat in Paris. We couldn’t gather in a great restaurant, for the people assembled were chefs and writers spread across continents, some racing from their kitchens, others…
There is perhaps no Zoom meeting less satisfying than one scheduled on a cold weekday morning to talk about food — specifically, the food that one ought to eat in Paris. We couldn’t gather in a great restaurant, for the people assembled were chefs and writers spread across continents, some racing from their kitchens, others…
Every winter, my friend Troy gives my family a jar of his homemade Seville orange marmalade. A tawny jelly packed with shreds of candied peel, it’s less syrupy than the store-bought version, with a brighter snap and a deeper fruitiness. I think it rounds out one of the best breakfasts there is. Slathered onto a…
Artisanal Noodles in Acid-Trip Colors David Rivillo’s rainbow ravioli is equal parts art and science. The 45-year-old Venezuelan, who’s now based in Porto Alegre, Brazil, started making colorful patterned pasta in 2019 in homage to his favorite artist, Carlos Cruz-Diez, a Venezuelan known for his chromatic relief murals who died that year at the age…
Take the key players in the one-pan paprika chicken. There are lentils, chicken, kabocha squash and sour cream in the dish. Legumes, protein, squash and dairy: it’s a combination I play with a lot, but the choice of what particular component and which variety I use is key to the success of the dish. Starting…
“Do restaurants even care about Covid-conscious diners anymore?” A version of this question has appeared in the Where to Eat inbox on a regular basis since I started writing this newsletter nearly a year ago. And to be honest, I didn’t quite feel comfortable making risk assessments for anyone other than myself. “Risk tolerance is…
“Do restaurants even care about Covid-conscious diners anymore?” A version of this question has appeared in the Where to Eat inbox on a regular basis since I started writing this newsletter nearly a year ago. And to be honest, I didn’t quite feel comfortable making risk assessments for anyone other than myself. “Risk tolerance is…
“Do restaurants even care about Covid-conscious diners anymore?” A version of this question has appeared in the Where to Eat inbox on a regular basis since I started writing this newsletter nearly a year ago. And to be honest, I didn’t quite feel comfortable making risk assessments for anyone other than myself. “Risk tolerance is…
“Do restaurants even care about Covid-conscious diners anymore?” A version of this question has appeared in the Where to Eat inbox on a regular basis since I started writing this newsletter nearly a year ago. And to be honest, I didn’t quite feel comfortable making risk assessments for anyone other than myself. “Risk tolerance is…