It’s a bleak, cold January day, and as I look out the window at a solitary, huddled figure waiting for a city bus, I want nothing more than the hot split pea soup simmering on my stove and a good bottle of wine to go with it. “Good” is the operative word. As the Australian…
All macaroni and cheese is good macaroni and cheese, but these recipes from New York Times Cooking are especially fine — and wide-ranging, whether saucy or creamy, tender or crispy, meat-studded or dairy-free. The picks below include some of the greatest interpretations, both classic and clever. Stouffer’s macaroni and cheese is, in Eric Kim’s opinion,…
On Tuesday, Jaime Castaneda, the executive director of the Consortium for Common Food Names and the executive vice president of strategy for the National Milk Producers Federation, said he was “ecstatic” about the court ruling. Updated Jan. 12, 2022, 6:42 p.m. ET “For us this decision is not just about gruyère,” he said. “This goes…
Ashley Deringer had her sights set on a Dry January this year. In 2021, Ms. Deringer, a 50-year-old nurse practitioner in Gainesville, Ga., found that the stress of her job made it difficult to forgo her “bath bourbon” ritual: stripping off her hospital scrubs, taking a long shower, then drinking a glass of whiskey in…
But I spent much of my childhood driving down 141 and Buford Highway with my parents, passing clubs with large neon signs and not thinking twice about them. One had a sign that read “Girls Girls Girls,” and it was in the same shopping plaza as the Korean restaurant where we got our hot wings…
Headliner Edith’s Elyssa Heller, a Chicago native who settled in New York 10 years ago, has been building a career in food. She worked in marketing and operations for several companies, and then, without quitting her day job, started Edith’s, as a pop-up at Paulie Gee’s Slice Shop in Greenpoint, Brooklyn, in 2020 selling items…
MIAMI — The Covid-era spike in fancy-restaurant openings by out-of-town operators has been central to Miami’s renown as a boom town. But if you’re searching for what makes eating distinctive in this bustling metropolitan area, you won’t find it at the Michelin-starred sushi pop-up at Thomas Keller’s place in the Four Seasons Hotel. Instead, explore…
Reshape your eating habits this year, no dieting needed.
A satiny washed-rind beauty named Prufrock was the first cheese made at the Grey Barn, a farm and dairy on Martha’s Vineyard, which was established in 2009 and began selling the cheese in 2012. The tidy eight-ounce square, encased in an edible orange-hued rind, has collected awards over the years, and in the 2021 World…
The servers at Semma walk around in long-sleeve black T-shirts printed with a white logo that says Unapologetic Indian. This is a reference to Unapologetic Foods, the company that runs Semma along with Dhamaka and Adda Indian Canteen. It’s also the group’s slogan, a vow to offer cuisine that pulls no punches. With its sly…