What would the holidays be without jokes about fruitcake — that it’s leaden, dry and hard, better used as a doorstop or dumbbell than served as dessert? Every December, fruitcake’s loathsomeness is enshrined on greeting cards and in cartoons. The comedian Johnny Carson famously cracked that there was but one fruitcake in existence that’s passed…
For the Taking the Lead series, we asked leaders in various fields to share insights on what they’ve learned and what lies ahead. Pooja Bavishi was making ice cream in a shared kitchen space in Brooklyn in 2016 the first time she met Jeni Britton Bauer, who had arrived to mentor up-and-coming food entrepreneurs. Ms.…
The headline says it all: We are entering a turkey-free zone. (Unless you have turkey leftovers, in which case I recommend this pho.) The flavors below are a departure from archetypal Thanksgiving dishes. But first, I want to hear about your holiday meal. Were there any culinary triumphs? Disasters? Did you finally nail that pie?…
Jambon beurre, meaning ham-butter, or just ham on buttered baguette, might be the quintessential French sandwich. It’s a staple for a picnic or a quick lunch with a tot of Beaujolais. And it sounds easy enough. But, as Pierre-Antoine Raberin recalled, it prompted the chef Alain Ducasse to note that “the simpler things can be…
New York wine bars are booming, with great new options proliferating and old standbys excelling. They seem to be popping up all over. Yet, no matter how many have opened, and despite how warm and inviting some of them might be, I’m always faced with a nagging question: Exactly what is a wine bar, and…
The list of natural wines is extensive, with plenty in all categories, mostly European but with a small, excellent selection of progressive American producers like Martha Stoumen and Clos Saron in California, and Southold in Texas. One night, sitting at the handsome marble-topped bar, I had a glass of spicy pineau d’Aunis from Emmanuel Haget…
Much of the joy we get from our favorite dishes stems from the memories we associate with them.
Good morning. There’s only one thing you really need to know as Thanksgiving gets underway, and it applies whether you’re cooking or filling a seat, whether you’re a guest or a host, whether you’re working a shift or stuck in an airport. It’s this: Everything is going to be all right. Everything’s going to be…
By Sara Tardiff “We didn’t want to craft a space that takes itself too seriously,” says the Palisociety founder Avi Brosh of his approach to the brand’s newest property, Palihouse West Hollywood. He sought to soften the West Third Street building’s stark exterior with an eclectic, layered interior, taking cues from playful California luxury and…
We here at New York Times Cooking believe that there’s a Thanksgiving dessert for everyone. You may love pie or hate it. You may think of pumpkin as the pinnacle of flavor, or you may be a classic apple pie die-hard. Whatever your preference, the recipes below should satisfy your sweet tooth with something tried-and-true…