A chicken dinner shouldn’t be a gamble; it should leave you feeling like a winner, winner. Whether you prefer your chicken bone-in or bone-out, the meat white or dark, the pieces cooked low and slow or fired hot and high on a grill, there’s a New York Times Cooking recipe out there for you. Our…
I can’t stop thinking about Yewande Komolafe’s delicious version of asaro. She published her recipe for the southern Nigerian dish a couple of years ago, after a trip to Lagos, and its perfect for when you’re craving something with a bit of warmth and substance. Her version is summery — light, brothy and deeply satisfying…
There’s a new face welcoming visitors to Boston. It belongs to a 3-year-old in Velcro sneakers, crouching by a boombox and haloed in gold. She’s the artist Rob Gibbs’s daughter, who stares unflinchingly from a soaring 70-foot mural across from South Station, the city’s biggest train terminal. Mr. Gibbs — who paints under the name…
The celebrity chef Mario Batali and two women who filed lawsuits accusing him of groping them at a bar and a restaurant in Boston have agreed to settle the suits on undisclosed terms. The settlement is a milestone in a long saga for Mr. Batali, who once sat atop a multimillion-dollar food enterprise and hosted…
Good morning. Did you read Eric Kim’s latest gem, about kimjang, the communal act of making and sharing kimchi? Two things stood out to me in his excellent piece. First, kimjang has been named an intangible cultural heritage by UNESCO, a designation meant to acknowledge and celebrate living traditions inherited from our ancestors and passed…
In the first spring of the pandemic, with our world shrunk to the borders of our apartment, my husband ordered three dozen Ataulfo mangoes. Harvested in Mexico, they arrived a pale, sea-foam green and shaded first to lemon, then butter. Every morning the kitchen seemed to grow brighter. It was as if three dozen solar…
August is winding down, but restaurant season (a.k.a. fall) is only ramping up. I’m always getting my restaurant bona fides in shape, and thankfully you all sent me some wonderful questions to keep me spry. This week, we have a reader asking for L.G.B.T.Q.-owned businesses, another seeking recommendations for wine bars that don’t “phone it…
Headliner Rose Garden A trellised sidewalk enclave, dense with vines and roses, joins the lush, tunneled garden entry at the NoMo SoHo, formerly the Mondrian hotel. But the roses are not real. Rather, they’re high-quality artificial ones, the better to keep their fresh look into October when the outdoor patio will remain open under heat…
In August 2020, the pandemic left the Minnesota State Fair’s veteran butter sculptor, Linda Christensen, stranded at her home in California. The fair that summer had been canceled, but the dairy chiseling would go on. After decades sculpting the fair’s dairy princesses, she knew of only one artist who could take her place: her apprentice,…
David Kinch, the chef who helped establish Los Gatos, Calif., as an international culinary destination with his highly regarded restaurant Manresa, announced Monday that he would leave that business at the end of the year. Mr. Kinch, 61, could not be reached for comment, but a representative confirmed that, after 20 years, he plans to…