Here at New York Times Cooking we start brainstorming turkeys in July. It’s our job to come up with thrilling new recipes for your Thanksgiving table, and it can take months of testing and tweaking to create something at least as tasty and reliable as the many, many, many turkey recipes that have come before.…
When it comes to Thanksgiving, I love using the ingredients of the season to create warmth, comfort and balance. I also love dishes that manage to bring together familiar flavors and unique combinations. Each one of these recipes sets out to do all of that, while being luxurious but still a little lighter than the…
★★★ Empire Estate Finger Lakes Dry Riesling 2018, 12 percent, $20 A divisive wine as some wondered whether it might be fatiguing to drink something so distinctive. My feeling: Who would tire of a wine so delicious, with earthy, stony flavors and an intriguing, pebbly texture? ★★½ Anne & Sylvain Liotard Domaine des 13 Lunes…
The gates are flung open, guests start to arrive and Thanksgiving dinner? Soon. In the meantime, something to nibble with a glass of wine is required. The simplest, most appealing choice is a cheese plate. A few cheeses artfully arranged with a smattering of fruits and nuts is enough to whet the appetite for the…
Of all the possible Thanksgiving desserts, pies are the most classic. But what if your band of Thanksgiving merrymakers doesn’t actually like pie? (Is that even possible?) Or perhaps your pies are yearning for some less crusty company on the dessert buffet. Maybe you simply need a change. With that in mind, these three desserts…
The Jewish deli is such a defining part of New York City that it might as well be the very air we breathe (along with pizza, dim sum, Trinidadian doubles and curbside halal). On Friday, an exhibit about just that arrives at the New-York Historical Society on the Upper West Side. “‘I’ll Have What She’s…
If, like many New Yorkers with a taste for Tibetan food, you are used to finding your momos and shapaley at the top of rickety staircases, or behind cellphone stores, or in the backs of gift shops, your first trip to Nha Sang in Elmhurst, Queens, may come as something of a shock. Nha Sang…
Headliner Brasserie Fouquet’s Desbrosses Street in TriBeCa is not exactly the Champs-Élysées, but it’s a fairly broad boulevard. So it’s still an appropriate home base for this venerable Paris brasserie, now with a global presence. It’s managed by Groupe Barrière, whose hotels often house a Fouquet’s. Built into the Hotel Barrière Fouquet’s New York, the…
In a business known for its short shelf life, a restaurant like Le Bernardin turning 50 is significant. The owners, Maguy Le Coze and the chef, Eric Ripert, have planned a dinner to mark the occasion. Ms. Le Coze and her brother, Gilbert, first opened their seafood restaurant in 1972 on the Left Bank in…
First, let’s get a rough idea of the structure of muscles. Muscle cells are long and elastic and come bound together in protein sheaths called fibrils. These fibrils are arranged lengthwise into bundles — like the filaments in a fiber-optic cable — which give meat its distinctive grain. As meat heats up, the proteins that…