Good morning. Tuna continue to crash around the New York Bight eating baitfish, and fishermen I know continue to drop off gifts of belly and loin. A recipe I’ve been making a lot, which you could make with yellowfin or salmon from the store, is this East Coast take on Hawaiian poke (above). I took…
The Pastry Chefs Making Jam the Star Jam, that reliable symbol of domesticity, often gets disregarded as nut butter’s strawberry-flavored sideshow. But recently, a group of female pastry chefs have been upgrading the condiment to the main event — and moving beyond the expected fruits as they do. Among the pan dulce that Teresa Finney,…
There are few things better than a perfectly executed dish in which you can taste the three or four ingredients. I couldn’t stop thinking about it. It followed me like a mirage, a Julia Roberts-size phantom of tomato essence in noodle form. When the waiter came back to ask if I wanted cheese on my…
When I think about the earliest days of the pandemic in New York City, my memories are bittersweet. It was a stressful and scary time, of course. But there were some nice, quiet moments, too: gathering in the park, sitting exactly six feet apart. Drinks and dinner on stoops (again, six feet apart). Weekly game…
Headliner Cucina Alba The chef Adam Leonti is bringing his style of Italian cuisine to the edge of the High Line. His new restaurant opens in Lantern House, a residential building with bay windows by Thomas Heatherwick, best known for the Vessel, the sculptural centerpiece of Hudson Yards. In partnership with the restaurateurs Cobi Levy…
EMERYVILLE, Calif. — In the bustling open kitchen of Good to Eat Dumplings, the chef Tony Tung makes long, evenly stretched, generously filled Taiwanese dumplings. The bottoms are crunchy and golden, and the filling is unembellished but irresistible — a juicy mix of pork, shrimp and shredded cabbage, lightly perfumed with scallions and sesame oil.…
For longer than I can remember, California chardonnay has been a wine that many discerning consumers love to hate. It is by far the most popular white grape grown in California, with about 90,000 acres planted in 2021, dwarfing runners-up like sauvignon blanc, pinot gris and colombard, with about 16,000 acres each. What accounts for…
The prolific restaurateur Jean-Georges Vongerichten has reached a new pinnacle with this dazzling food hall in the Tin Building. With the Howard Hughes organization and the design team at Roman and Williams, Mr. Vongerichten, 65, has added polish to this once decrepit building in the former Fulton Fish Market area. The 53,000-square-foot setting houses market…
At the height of tomato season the New York Botanical Garden is stepping up to the plate, so to speak. It has scheduled a weekend of hands-on tomato activities. Planting and tending on-site, potting basil to take home, making bruschetta, sampling heirloom tomatoes, learning the history of tomatoes and decorating aprons are some of what’s…
I’ve never known what it means to have normal digestion. That’s especially hard when your profession centers on eating. As a food reporter, I usually dine out a few times a week. Since I’ve taken to the road in recent months to scout restaurants around the country for The Times’s fall list of favorites, back-to-back…