Do you find yourself drawn to spring produce as the days get longer? Are you trying to eat less meat for environmental reasons? Or are you simply interested in making the tastiest possible vegetarian food at home? On May 17, Tejal Rao, The Times’s California restaurant critic and author of The Veggie newsletter, and Emily…
How did the Forever Green Initiative come about? Well, if you really think about it, that happened in 1974. The philosophy has been there for a long time. One day, I was making a presentation, and I basically laid out a title for new resilient, agriculture systems: evergreen crops. Forever Green caught on. What’s the…
Lo que pensamos sobre los alimentos que desencadenan las migrañas y otros tipos de dolores de cabeza puede estar equivocado, afirman los expertos.
This story is part of an occasional series exploring nightlife in New York. Neal Bakshi and Oliver Griffiths were sitting on stationary Citi Bikes in Brooklyn last Saturday night, using them as makeshift tables and chairs as they ate their dinner. Mr. Bakshi, 29, was eating fajitas from a truck parked to their right while…
Back in the early 1980s, Mâcon-Villages was my gateway to white Burgundy, though I had no idea at the time. I knew it was white, French and cheap, $5.99 in the era when that price could buy a decent bottle. I might even have known it was chardonnay, though that fact had few of the…
Scones and strawberry jam is such a classic pairing that, naturally, it’s rife with debate. First, there’s the pronunciation of scone. Does it rhyme with “phone” (as in the United States, Ireland and some parts of England) or with “gone” (as said by many Britons, including Queen Elizabeth)? Then, there’s the issue of jam placement.…
STOCKHOLM — “Can somebody dim the Dan Flavin?” It’s not a request one generally hears at a restaurant, but on the inaugural preview night at Brutalisten, the artist Carsten Höller was pulling cords from their sockets at random, still working out a few kinks at his restaurant, including toning down the glaring fluorescent tubes of…
There are some types of dishes you find the world over. They have different names on their passports and come in diverging styles, but they share delicious fundamentals. The breaded cutlet — known aliases include katsu, schnitzel and Milanesa — is one of them, and a favorite of mine. So I was in heaven when I…
A long line for bagels in New York City isn’t a remarkable sight. It is, though, when the bagels come from Connecticut. On a recent Sunday, dozens of New Yorkers crowded inside the Manhattan West location of Daily Provisions, eager to snag the bubbled, golden-hued wares of Popupbagels, a bakery in Redding, Conn., that has…
Alex and Miles Pincus refer to Holywater, their new bar below the sidewalks of TriBeCa, as their first “land bar” in New York City. It’s not a strange distinction when you consider that every bar the brothers and bar owners have opened in New York up until this point has been seasonal, either near or…