Last month, I crowded into a wooden booth at NoLIta’s Thai Diner with the chefs Kia Damon, Andrés Tonatiuh Galindo Maria, Chintan Pandya and Missy Robbins; the pastry chef Melissa Weller; and the T writer-at-large Ligaya Mishan for a languorous weekday lunch. Between slurps of fantastic khao soi and tom yum soup, we compiled a…
Some producers, departing from years of conventional wisdom that Champagne must be a consistent style blended from many terroirs, are making single-vineyard Champagnes. Many, in an effort to reduce the perception of sweetness in their wines have, for better or worse, explored the extra-brut style of Champagne. Sometimes, you just want a rosé Champagne, and…
I’ve already got books, stickers and slime for my nephews (they can’t enough slime!), and I’m planning to bake some cookies for my neighbors — if I can just get it together between the last few deadlines of the year. For everyone else, here are some veggie-friendly gift ideas with notes on prices from the…
New York City diners have seen their social media feeds flooded in recent days with announcements from restaurant after restaurant that they were temporarily closing because staff members tested positive for Covid-19 or were exposed to the virus. “I feel like it happened in three days,” said Cat Alexander, who on Wednesday closed Pheasant, her…
Christmas Eve dinner can vary depending on how you celebrate, but the meal should always satisfy and delight. Whether you abstain from meat and dairy, feast on seven fishes or roast pork to get in the Christmas spirit, New York Times Cooking has plenty of recipes to help you usher in the holiday. On the…
Good morning. Gabrielle Hamilton is leaving us, she writes in her farewell column for The New York Times Magazine this week, closing her laptop on a column she’s written since 2016 and returning to the restaurant she was forced to shutter by the pandemic. That’s a boon to diners in New York but a sad…
Everyone here remembers the story of stone soup. It starts with just a pot of water, and it ends with a flavorful, mighty caldron of soup. There is always a stranger — the one who has nothing but a stone — and some manner of village, with villagers who at first refuse the stranger but…
Even those of us who enjoy cooking go through periods where we feel uninspired by our usual rotation of recipes. But nothing snaps you out of a cooking funk quite like the thrill of a brand-new cookbook. Hundreds of cooking guides hit bookshelves this year, each of them a testament to the exciting-if-you-let-it-be art of…
When she moved back to Lagos in 2010 after living and working abroad, Affiong Osuchukwu noticed that a lot of the Nigerian food she cherished had become meat-centric. Although the essence of the dishes hadn’t changed, they seemed, to her, to be meatier. “I never recalled a pot of soup as having as much meat…
Headliner Casa Dani New York first met the Spanish chef Dani Garcia at Manzanilla on Park Avenue South. That was eight years ago. Since then, Dani Garcia, his restaurant in Marbella, Spain, picked up a third Michelin star (it’s now closed), and the chef formed his own company, Grupo Dani Garcia. Now, he has returned…