Of all the places in Japan where yakitori is sold — the all-night convenience stores, vending machines, izakayas, yearly fairs and seasonal festivals, the crowded inlets around train station entrances, the two-wheeled pushcarts known as yata — the Tokyo restaurant Torishiki is, by general acclaim, considered the best. Those who have secured places at one…
Gia Pizzas, including one with artichokes and truffles, and another topped with red tomato pesto, cherry tomatoes and red onions, dominate the menu at this new NoHo restaurant owned by Samantha and William Fung, who live in the neighborhood. The executive chef, Justin Slojkowski, worked for the Roberta’s team. His menu also lists a calzone,…
The return of restaurants and other activities away from the home was a big boon to PepsiCo, which reported a huge jump in revenue in its drinks and snacks businesses in the second quarter. But the company warned that inflationary pressures were likely to lead to higher prices. The food and beverage giant, home to…
There’s the fantasy: cooking a party spread for friends, or even just dinner on any given night. And then there’s the reality: getting home late because of traffic or meetings that run long, or simply losing the motivation to make a whole meal from scratch because of the overwhelming desire to lie on the grass…
LONDON — I often think of recipes as being like stories. They’re both collections of steps or phrases that need putting together to make whole. And they’re both so much more than the sum of their parts. Recipes, like stories, also say so much about the time, place and person they’re from. In coming to…
Good morning. Dorie Greenspan has a lovely column in The New York Times Magazine this week devoted to the pleasures of oeuf mayonnaise (above), a classic appetizer of peeled boiled eggs under satiny mayonnaise that is so revered in France that there is a society there to protect its sanctity: the Association de sauvegarde de…
This summer, over in the aging caves of Murray’s Cheese in Long Island City, Queens, they’ve been having some fun with Camembert. The affineurs have given it the barbecue treatment, with a rub of brown sugar and spices like smoked paprika, infusing the cheese with a hint of the backyard grill. The Camembert they’re treating…
The pastry chef Dominique Ansel has a knack for Viennoiseries, another name for croissants and their well-burnished everyday cousins. His Cronut aptly demonstrates his talent and imagination. Now, with his new NoMad workshop, he is delving deeper into the possibilities offered by the genre. “For 12 years working in Paris, it was all I was…
The chapters in “Wild Sweetness,” a dessert cookbook by Thalia Ho, an award-winning food blogger who lives in Australia, unfold according to seasons, but without your typical peach pie in summer or pumpkin for fall. It’s a subtler, more elegant and personal collection, threaded throughout with chocolate. Several fancy confections are included, but most of…
Most white, unaged rums are made industrially, that is, from the molasses byproduct of sugar refining. But not Rhum Clément on the island of Martinique in the West Indies. All of its rums, including the whites, are labeled agricole, meaning agricultural, distilled from the fresh-pressed and fermented juice of sugar cane. The company has now…