Game meat is any land animal hunted for sustenance and not grown on farms. There are literally hundreds of different kinds of animals that may be slaughtered and turned into meat. Duck, rabbit, and deer are among the wild animals whose flesh is consumed the most often throughout the continent of North America. In general,…
On a balmy evening earlier this month, the gallerist Nina Johnson hosted a few dozen guests in Shorecrest, a residential neighborhood about nine miles west of South Beach — where Art Basel Miami Beach and Design Miami were then in full swing — for a dinner that was imbued with the verve and creativity of…
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…