KINGFISHER The winemaker, sommelier and restaurateur André Hueston Mack’s compact seafood spot, near his & Sons ham bar, is where the Canadian chef Nico Bouter is devising a menu with raw, hot and cold choices. 505 Rogers Avenue (Midwood Street), Prospect-Lefferts Gardens, Brooklyn, late September. L’AMI PIERRE With Pierre-Antoine Raberin, a partner in Ladurée, Eric…
Up against the wide-ranging appeal of sweet corn and juicy, ripe tomatoes, okra will probably never be crowned summer’s most popular vegetable. But those of us who love it do so passionately, whether it’s stewed until silky, fried until crunchy or, as this recipe showcases, broiled until the edges crisp and the center softens —…
Hi, Five Weeknight Dishers. It’s Krysten, this newsletter’s editor, stepping in for Emily. It’s so hot, and I feel so lazy. I recently moved out of my apartment of six years, and I’ve been house-sitting until I find the perfect place. It’s been glorious to dote on my friends’ plants and test out neighborhoods, but…
There’s an eye-popping display at the farmers’ market right now. If you feel like cooking, meander the overflowing vegetable stalls, grab anything and take it home for dinner. It’s bound to be at peak ripeness, juicy and sweet, no matter what it is. Peppers, tomatoes, corn, cucumbers, fresh herbs, stone fruit, berries, melons: We are…
This article is part of the Our City series, about how urban communities around the country use public and communal spaces to celebrate and spend time together. Roy and Ida White’s offspring squeezed under the white canopy at Randalls Island Park, where three of New York’s boroughs meet, and smiled for the camera. Behind them…
When Papa Johns debuts a menu item that evokes the top of one of its pizzas, scraped into a tray and presented as a meal, is it time to rethink our embrace of bowl culture? Have bowl meals — the food fad we’ve come to know and love (or know and hate) — finally reached…
I wasn’t sure exactly what to cook when friends came over for dinner the other night, but I knew it would involve corn from the farmers’ market, tucked in soft, pale husks, piled on the kitchen counter. As our dogs zoomed around, I turned a ball of dough into parathas stuffed with greens and mashed…
A comically small, strangely arranged or poorly outfitted kitchen should not condemn you to a lifetime of fried eggs and takeout. Nor should an ill-prepared rental kitchen mean you miss out on deliciousness. If you’re just starting to cook, or even if you’ve been doing it a long time, you’re bound to find yourself cooking…
Chicken is easily the most searched for ingredient on New York Times Cooking, and it stands to reason: It’s economical, it’s widely available, it’s better for the climate than other meats. And it’s endlessly adaptable, a blank canvas for all sorts of preparations and vibrant, delicious seasonings. In the cold weather months, that means cozy…
The Alfredo sauce was everywhere. The Alfredo sauce was in the northbound lanes. The Alfredo sauce seeped into the southbound lanes. Mile 11 of Interstate 55, in Memphis, was sauced up. Concerned local newscasters, summoning all of their training, dispatched their reports on Tuesday after a tractor-trailer carrying jars of Alfredo sauce struck a median…