Times Insider explains who we are and what we do and delivers behind-the-scenes insights into how our journalism comes together. New York City is flavored by all kinds of cultures — and their cuisines. That can make going out to eat thrilling but deciding where to go fairly complicated. Say you’re in the mood for…
There will be no French fries for the 15,000 athletes at the Olympic Games that open in France in July. Yes, you read that right. In what is being called the biggest restaurant in the world — a 700-foot-long former electrical power plant at the heart of the Olympic Village — there will be no…
Opening Forgione Gilded cast-iron columns from David Bouley’s Danube still punctuate this space on Duane and Hudson Street, which is now Forgione; a Bouley cookbook sits on a shelf in the late chef’s honor. The transfer of the rustic setting decorated with yard sale memorabilia from Marc Forgione’s former Reade Street location was seamless, and…
Americans aren’t particularly enthusiastic about seafood. We eat less than half of what a Japanese or Indonesian person does. Less than a third of the average Icelander. But there is one big exception: shrimp. Our appetite for the fat little crustacean has increased for decades, with the average American now eating almost six pounds per…
Summer is the best of time of year to cook and eat, by far, with its hissing grills, saltwater-seasoned beach picnics, stone fruit dripping with juice, vine vegetables brimming with flavor and pastel cones of melting ice cream. I love it. In honor of the season, we’re unveiling the Summer 100, the New York Times…
More fun, less drudgery. That’s my goal for the summer — and specifically for my summer cooking. In my dreams, I’m whisking together a vinaigrette in a seaside cottage with a big breezy kitchen and a farm stand down the road (think Diane Keaton’s place in “Something’s Gotta Give”). While that’s not the reality for…
My family and I have just returned from a weekend in rural Pennsylvania, where we spend every Memorial Day weekend hanging out with good friends, eating enormous platters of grilled meat and veggies, and enjoying the mixed choir of tree frogs and bullfrogs that populate the lake. More reliably than any calendar, that throaty, flirty…
Good morning. How I’m hoping it will go today: light wind from the southwest, sun high in a cloudless sky, low tide around 2 p.m., a striped bass slipping along the creek where I’m staked out and inhaling the crab fly I’ve put right in front of her with an effortless cast. How it will…
Like a lot of people, I try really hard to avoid buying single-purpose kitchen gadgets or appliances — especially the ones that take up a lot of space. (I did once make an exception for a cherry pitter, because I had a full bucket of Bings and $15 is a small price to pay for…
The actor Harry Hamlin pronounces “Bolognese” the way Italians do, with the final “e” enunciated. His niece, the chef Renee Guilbault, says it like an American, with that last syllable ending in an “s.” But potato, potahto. With “In the Kitchen With Harry Hamlin,” their five-part cooking series on AMC+ and IFC, they find a…