Today’s newsletter is all about recipes that take the flavors of one beloved food and apply them to something else, creating a dish that’s both familiar and novel. What can we say? It’s the end of January, we’re a little stir-crazy and we love a bit of fun in the kitchen. First up: Ali Slagle’s…
Marea, the plush Italian seafood restaurant on Central Park South, reopened last fall with subtle renovations to repair flood damage. Now the restaurant is embarking on a bigger change, joining another of New York’s premier restaurant groups to expand what it calls “the Marea brand” worldwide. Marea’s owner, Altamarea Group, founded by Ahmass Fakahany, has…
The origin story of one of Peru’s most popular desserts is almost as romantic as its name — suspiro a la limeña, or “the sigh of a lady from Lima.” More than a century ago, the story goes, the wife of the poet José Gálvez Barrenechea made him a custard similar to dulce de leche…
Gary Weinstein, a retired lawyer, has lived in Manhattan for 30 years, and for most of that time, he has used his oven for storage. “It stares at me with mockery,” he said, gesturing to the forsaken pans inside. His relationship with his microwave, however, is far more collegial. Mr. Weinstein relies on it to…
More than a decade ago, when Ryan Guererri was in his early 20s, he became obsessed with craft beer. As breweries rolled out a nonstop roster of new products, he bought hundreds of different beers, from bitter I.P.A.s to strong Belgian ales. “It was exciting trying everything,” said Mr. Guererri, who is now 35 and…
Good morning. Mark Bittman is a freewheeling cook, a minimalist, open to improvisation. His recipes are often set-it-and-forget-it in style. If I were writing his biography, I’d title it “Largely Unattended.” Kenji López-Alt is the opposite: an exacting, scientifically minded kitchen authority who employs terms like “polysaccharide glue” to explain why, for example, his Parmesan-crusted…
During the 49 years that Estée Lauder worked at her namesake company, she oversaw the creation of a dozen scents and encouraged women to create fragrance “wardrobes” tailored to every occasion and mood. The brand’s Legacy Collection, which comes out on Feb. 1, revives five of Lauder’s creations with the help of Frédéric Malle (whose…
Fancy seeing you here. If you’ve only started reading “Where to Eat” in the last four months, then you may not know me: I’m Nikita Richardson, and I’m freshly returned from a stint on The Times’s Live team covering breaking news. (Thank you so much to Pete Wells for covering for me while I was…
In the doldrums of January, it can feel most natural to eat like the weather: beige foods inside to match the shades of taupe outside. But inevitably, when that little voice inside my head cries out for something green, there is one vegetable that comes to mind first: broccoli. Maybe because it’s a vegetable many…
We’ve been in comfort-cooking mode for a while now, and this last stretch of January really has us reaching for recipes that soothe and nourish. Soups and stews, yes, and generous casseroles, but also dishes that feel like effortless victories, filling the home with wonderful smells and making us do that satisfied, mmm-shrugging thing with…