One suitcase was never enough. Each time Karla Tatiana Vasquez’s grandmother prepared to make the trip from Los Angeles to El Salvador, the country of her birth, word got out, and people came knocking — tías and tíos, friends, neighbors, “everyone,” Vasquez says — bearing gifts for the folks back home. There was suspense when…
Opening Bedford Post Tavern When post roads were horse and buggy interstates, the Bedford Post Inn, dating from 1762, was a rest stop. Its gracious restaurant is now reopening after renovations with the chef Sam Mason turning out tavern fare like oysters, onion tart, skirt steak and grilled chicken, not just his usual pastries. Like…
What does summer taste like? Is it the salty snap of a hot dog? The creamy balm of strawberry ice cream? The tart-sweet burst of a handful of blueberries? One of our New York Times Cooking editors recently described the linguine recipe below as “a pasta that tastes like summer,” and I found myself hungry…
The fans control everything in the “Vanderpump Rules” multiverse, and lately what the fans want are crisp, pressed turkey sandwiches and prebiotic sodas under the soft glow of shabby-chic chandeliers in West Hollywood. Something About Her, a new sandwich shop from the Bravo stars Ariana Madix and Katie Maloney, is a two-hour drive from Kim…
Terry Robards, a former wine critic for The New York Times whose writing in the 1970s and ’80s helped Americans move beyond jug Chablis and cheap Chianti to explore regions and styles as far away — and, at the time, as exotic — as Burgundy and Tuscany and as close as upstate New York, died…
My flight landed just before dinnertime last night. My family and I could easily have ordered in, but after four straight days of restaurant food — on a scouting trip for The New York Times — I craved the Zen of making dinner, which always soothes my travel frazzle. I wanted something fast, pantry-friendly and…
Grape growers and wine producers have long sought certifications testifying to their sustainable farming methods or their commitment to protecting the environment. They have taken great satisfaction in displaying their organic or biodynamic credentials. No less would be expected in a field that prides itself on offering a natural, agricultural product. Far less attention has…
Good morning. Julie Powell famously learned to cook by making her way through all of Julia Child’s “Mastering the Art of French Cooking,” an endeavor she chronicled in a blog that became a book and then a movie. I tried a similar march with Chris Schlesinger and John Willoughby’s “Let the Flames Begin” when I…
A confession: I almost always pull back the sugar in a dessert recipe. (I’m sharing this here because I don’t think I’m alone.) I do this because 1) I come from a home where “not too sweet” is the highest praise a dessert can get; 2) I get cavities just by thinking about sweets; and…
At Twelve, a waterfront restaurant in Portland, Maine, the hottest seat in the house is right by the plancha, where you pick up a few tricks (and a little perspiration) while watching line cooks prepare steak after steak. On a recent visit, Everette Allen, the chef at the protein station, made about a dozen strip…