HOOPER BAY, Alaska — As the remnants of Typhoon Merbok lashed the plywood walls of the house she shared with her children and grandchildren, Frieda Stone wrote a Bible verse on a small card. The severe weather, which hit Alaska’s western coast on Sept. 16, was the most powerful early-season storm scientists had ever measured…
Linda Ronstadt, once the highest paid woman in rock, is famous for a lot of things. Her high-fidelity voice earned her 11 Grammy Awards for songs like “You’re No Good” and “Blue Bayou.” She had a killer run on Broadway and put mariachi music on the charts. Both President Obama and Kermit the Frog had…
Last winter the Mala Market, an excellent online source for Chinese ingredients, introduced a sampler package of assorted regional Chinese noodles: Sichuan wheat, Chongqing sweet potato glass, Yunnan rice and Guangdong wide rice. Now it’s back in stock and worth having on hand for a range of dishes, including dan dan mian; ma yi shang…
When David Geffen Hall officially reopens to the public on Oct. 8, following a $550 million renovation, the Lincoln Center venue will finally offer drinks approaching the caliber of its performers. Don Lee, whose résumé include the Manhattan cocktail bars PDT and Existing Conditions, has designed the cocktail menus for the space’s more than a…
A few nights ago, my husband opened “Imbibe,” a bartender’s guide, to find our favorite Sazerac recipe. It was scrawled with notes going back a decade. We first added the bar spoon of maraschino liqueur in 2012. A scribble dated 2020 reminded us how much we liked the version with four dashes of Peychaud’s bitters…
HOUSTON — At POST Houston, a popular food hall, the lines stretch long for ChòpnBlọk, where the Nigerian American owner Ope Amosu offers a familiar customizable template — rice, vegetables, protein — that are deeply influenced by his West African pride, and his London-born, Houston-raised identity. Take the Golden, a nod to the Gold Coast…
For years, Karla Cruz has searched New York City for dishes reminiscent of her childhood in Panama, like sancocho, tamales and carimañolas, but there was nothing that emulated those foods she loved. So she promised herself that if there was ever an opportunity, she’d open her own Panamanian restaurant. In New York City, where the…
In the past two weeks, butter has been smeared, swooped and spread across all manner of surfaces, and social media, in the name of the butter board. Not to be confused with a charcuterie board, this is exactly what it sounds like. It’s butter, and it’s on a board. A communal butter board is less…
The weather in New York flipped like a switch last week, and all of sudden we were in fall. I’m programmed to eat apples and winter squash as soon as the temperature drops, and this time was no exception: I made a crumble after I went apple picking and brought home a ridiculous (some might…
As summer fades — where did it go? — there is a tantalizing display of fetching fall produce appearing at the market, just as the green beans depart. The change of seasons is exciting. The air is different; there’s a cooler breeze. Our appetites change, too, as tomato salads give way to other possibilities. Remember…