Hybrid dishes run the gamut from the sublime to the ridiculous. For every Cronut and brookie bringing delight, there’s a ramen burger or pizza taco just waiting to make you shake your head. The best hybrid dishes operate on several levels. They have cooking techniques that can be seamlessly merged, flavors that build on one…
KNOXVILLE, Tenn. — When Russia invaded Ukraine, Laurence Faber and Emily Williams’s first reaction was to cook borscht. Ukrainian flags had yet to spread across the American lawn-scape, and Potchke, the couple’s Ukrainian-inspired deli, had yet to open in this eastern Tennessee city. They cooked the soup in response to the horror overtaking the peaceful…
FIXIN, France — More than 200 years ago, the early French wine authority André Jullien, in his book “Topography of All Known Vineyards,” cited the Clos de la Perrière as being among the top vineyards in all of Burgundy. He ranked the vineyard, here in this small village near the northern end of the Côte…
The other day, I was thinking about Chicken Marbella, a dish that had a real moment in the 1980s, when it was made famous by Sheila Lukins and Julee Rosso in “The Silver Palate Cookbook.” I imagined the main flavors of the dish — oregano and bay leaves, capers and red wine vinegar, prunes and…
“Tis July’s immortal Fourth; all fountains must run wine today!” Melville wrote in 1851, in “Moby-Dick.” “Would now, it were old Orleans whiskey, or old Ohio, or unspeakable old Monongahela!” Now, after nearly a century in oblivion, Pennsylvania rye is finally making a return — rye whiskey is among the fastest-growing spirits categories in the…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we share things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. And you can always reach us at tlist@nytimes.com. step by step The Beauty Expert Jamie Rosen’s Regimen I’m…
Good morning. Cook a recipe once and you’re playing a cover song. Cook it four or five times, though, and you’re playing a new arrangement, even if it’s relatively faithful to the original. That’s been the case for me with Rick Martinez’s recipe for Tajín grilled chicken (above). I first made it as Rick intended…
This piece is one of 10 winners of our 2022 Profile Contest. You can find more here. Gauri Gupta, the author, is 14 and goes to the The Cathedral and John Connon School in Mumbai, India. Street Market Sweets By Gauri Gupta In March 2020, India experienced the first wave of Covid-19 and went into…
Sorry in advance for the frequent use of the phrase “finger foods” in this newsletter. As a society, we have got to come up with something more appealing. Hand cuisine? Digit diet? Those two options are even worse. “Finger food” also minimizes just how enjoyable and engaging it can be to eat food by hand,…
Headliner La Marchande Nearly 200 years ago, the financial district was New York City’s hub for fine dining. With Crown Shy, Harry’s, Nobu Downtown, Temple Court, the new Le Gratin and this gracious restaurant and bar by John Fraser in the Wall Street Hotel, it’s heading in that direction again. The hotel, owned by Paspaley,…