On a quiet weekday evening inside a restaurant in Brooklyn, a dog under a table announced its presence with a single pronounced yap. At a scoop shop in downtown Manhattan, a large white poodle was spoon-fed what appeared to be vanilla ice cream. In the dining room of a chic Midtown restaurant, a teacup Pomeranian…
Rooms With a North Sea View Last year, when Micha Pycke, 40, and Albane Paret, 39, bought an apartment in Ostend — a once run-down Belgian seaside town that, in recent years, has become a favorite of artists and designers — they knew they wanted the place to be, says Pycke, “something more than an…
Kay Chun has a brilliant way to unleash the magic of miso. In her beloved, five-star recipe for coconut-miso salmon curry, she adds a dollop of white miso to the pot at the very beginning, letting it sear, caramelize and integrate with the ginger and garlic to deepen their character. Then she stirs in some…
Some sheet-pan meals are so simple you could almost cook them in your sleep. Throw some chicken legs and sturdy root vegetables on a pan, sprinkle with salt and maybe herbs or spices, then drizzle with oil and stick it all in a hot oven. About 40 minutes later, the dark meat is reliably juicy,…
Dwayne Jarman is often tinkering with the wild rice machines in his garage in this tree-lined suburb of Detroit. He has threshers to crack the hulls and winnowers to blow the chaff. He smiles and flips the switch. It’s time to process last summer’s harvest from his Anishinaabe homeland near Traverse City in Northern Michigan.…
There’s no getting around it: Food is expensive right now. It may be hard to stick to your budget, but there are many ways to be resourceful with what you have without feeling as though you have your head just above water. The tips below, from four budgeting experts, can help you maximize your food…
In cooking, timing is everything. So much so that if the chef Kei Kobayashi spots diners heading to the restroom as he sends a dish out from the kitchen, he stops them. Nature’s call can wait; his culinary offerings should be tasted at peak flavor. Such imperiousness and exactitude align with what Mr. Kobayashi, the…
In the vexing moments when we stumble on an abandoned package of chicken thighs in the back of the fridge, we really have to consider two questions: Is it spoiled? And will it make us sick? They aren’t the same thing. The organisms that spoil food make their presence known, causing it to smell funky,…
In 1976, Johnny Cash released a song called “Strawberry Cake.” It was a bit of an outsider tune, not altogether popular. But to me, it falls well within the canon of simple yet great Americana storytelling. In an interview, Cash talks about walking past a man sleeping on a New York street while on his…
The National Labor Relations Board has issued a complaint against the New York City restaurant group headed by the acclaimed chef Ignacio Mattos, saying that it engaged in illegal practices to dissuade workers from forming a union at Lodi, in Rockefeller Center. The 24 allegations, some involving Mr. Mattos himself, include surveilling workers’ communications, telling…