At a wedding function in Lahore, Pakistan, shimmering fabrics, bright colors, maximalist jewelry and glittering makeup form a dazzling display of aesthetic maximalism. Old grudges are set aside or permanently forgotten in favor of love and blessings. Everyone knows newlyweds will need both, and so everyone is invited — and fed. The food served is…
The vineyard is currently planted with an eclectic mix of grapes, including gewürztraminer, albariño, pinot gris, sauvignon blanc and viognier, but she is hoping to add riesling, grüner veltliner and, in a block intended for sparkling wine, pinot meunier and pinot blanc. “High-acid whites are what sing here,” she said. “Sing” is just the right…
As much as I adore long-simmered pasta sauces like Bolognese or Marcella Hazan’s butter-slicked tomatoes, the ones I gravitate to most can be sautéed in a skillet while the pasta boils in a pot alongside. Variations on a classic aglio e olio, these sauces are invariably anchored by loads of olive oil and garlic, then…
Hello! I’m Krysten, filling in for Em this week. I’ve edited this newsletter since the very start, and it’s one of my greatest joys. I love knowing that the recipes in this space are making it onto your tables — and hopefully making dinner a little easier for you and your families. It’s almost like…
There’s no denying the divine pleasures of fall cooking, as those fresh, fast summer dishes give way to warm stews, hearty casseroles and sips of bourbon. Below are more than two dozen recipes that the New York Times Food staff looks forward to making as we transition into the most charming season of the year.…
My grandmother puts a handful of whole peanuts along with the split pigeon peas in her Gujarati-style toor dal, so they boil until they’re a little tender and plump. And my mum fries garlic, green chiles and cumin seeds in ghee to season a pot of simmered, salted split mung. Those are my most reliable…
Good morning. Yom Kippur begins this evening at sunset. The holiday lasts until sunset on Thursday: a full day of atonement, of fasting and reflection, the most holy day of the Jewish year. Sweet and spicy roast chicken (above) could work for an early dinner tonight if you’re observing (sunset’s just after 7 p.m. in…
There are dozens of completely different New Year’s Days in the world. As many calendars, too: lunar, fiscal, academic, religious, civil, agrarian, Gregorian. I think we can agree, though, that it’s supposed to feel fresh, exciting and opportune no matter when the new year arrives. But as my kids are finally going back to school…
Headliner Wau The Upper West Side has just gained a significant addition to its dining lineup. This latest venture from the chef Salil Mehta looks mainly to Southeast Asia, featuring dishes often inspired by street food. (Food from India, Indonesia, Malaysia, Singapore and Thailand figure into the menu.) Mr. Mehta, who is Indian and also…
My first impulse, when we began Wine School seven years and 87 columns ago, was to offer an easy, enjoyable alternative to the classes and books that focus on tasting and breaking wine down to its component aromas and flavors. What’s wrong with that method? Nothing, if you are a professional with the goal of…