Like many cooks I know, I don’t always follow recipes for grain bowls at home. Instead, I tend to use up what I have in the fridge and pantry, mixing and matching, figuring out how to make odds and ends delicious. A perfect grain bowl has four basic components, all of which are generously seasoned…
It was not love at first sight when Fernando Aciar, a chef and artist, met Anna Polonsky, the founder and creative director of the design and branding studio Polonsky & Friends. “I did not have a good impression of her,” Aciar recalls of their chance encounter at a work event Polonsky had organized in 2012.…
Mr. Harvey’s Italian venture is entirely different. It has its own name, Aeris, and aside from the grapes grown in Sonoma, it has two vineyards on Mount Etna, where it grows grapes and makes wines in association with Salvo Foti, who has played a crucial role in the revival of traditional Etna viticulture and wine…
Welcome to the T List, a newsletter from the editors of T Magazine. This week, we’ve turned it into a Mother’s Day gift guide, with recommendations on what we’re coveting for ourselves and considering for our maternal figures. Sign up here to find us in your inbox every Wednesday. And you can always reach us…
Good morning. Bacon-wrapped scallops are, a trip to Boston reminded me recently, far better in theory than in practice. You see them lined up on platters at Faneuil Hall, passed around at glittery parties in Cambridge, on menus at luxe restaurants and raucous sports bars alike. The flavors marry exquisitely, but it’s almost impossible for…
Enchiladas are warm hugs, enveloped in tortillas and blanketed in sauce. Whether topped with hills of Cotija cheese, or a silky salsa verde, or handfuls of herbs, the dish is a shorthand for deliciousness. Even the name alone — enchiladas! — becomes a catalyst for anticipation: Comfort is in the vicinity. It’s on the way!…
Everyone has one or two — or 20! — recipes that they know by heart. Perhaps, at first, you referred to the instructions every time you made it, but at some point, you memorized the measurements, how it should look and exactly how it should taste when it’s done. Eventually, it became a standby, your…
Last year the chef Daniel Humm converted Eleven Madison Park, his much-lauded palace of haute cuisine, into a palace of haute, plant-based cuisine. Now he is offering training wheels for vegan dining: Eleven Madison Home, a weekly subscription box to the tune of $150 ($285 for two) that includes a day’s worth of meals, with…
Headliner Kono Omakase, a type of Japanese meal that leaves the selection of dishes up to the chef, is most often associated with a parade of sushi bites. But it is also applied to yakitori at this restaurant from Atsushi Kono, an expert in yakitori, or “grilled bird,” usually skewered chicken. Mr. Kono was the…
HOUSTON — The Hughie’s on West 18th Street is one among scores of Vietnamese American restaurants around this city. But it may have more in common with a Dairy Queen. For starters, it used to be a Dairy Queen. The sign out front still has the eye-shaped outline of the ice cream chain’s logo. On the…