Nick Voulgaris III, who grew up in Huntington, N.Y., remembers going as a child to Kerber’s Farm, a local farm and store that was founded in 1941. About 10 years ago, the owners planned to sell it to a developer. Mr. Voulgaris, who had become a restaurateur and caterer, bought it, renovated it and reopened…
Hello, friends, and happy cooking. I’m filling in for Emily this week and feeling excited about being in the kitchen again after trying Naz Deravian’s abdoogh khiar, a chilled buttermilk-yogurt soup with cucumbers, walnuts, raisins and herbs. It’s fun to have something new for dinner, especially when it requires so little work (and no stovetop…
It was still pitch black when Nadia Hamila, then a young schoolgirl, would roll out of her warm bed at 3 a.m. to accompany her father to the abattoir in northern London on the first morning of Eid al-Adha. Ms. Hamila, who at 40 is an entrepreneur and the owner of a Moroccan packaged food…
Isn’t summer grocery shopping just pure ecstasy? The possibilities are endless: succulent stone fruit and berries as far as the eye can see, all the fresh seafood you could ever want, and vegetables — summer squash, okra, corn — that taste as if they were plucked from the sun-warmed dirt just hours earlier. Last month,…
SURFSIDE, Fla. — Ten days before the coronavirus pandemic shuttered Florida restaurants last year, Shemi Bar-Natan had just begun a new venture after spending a decade in the Israeli army, opening a hummus bar less than a mile from the apartment building that collapsed last month. The pandemic hit his urban kosher restaurant Vish hard,…
Monks once hoped to turn lead into gold through alchemy. But consider the cauliflower instead. It takes just two genes to transform the ordinary stems, stalks and flowers of the weedy, tasteless species Brassica oleracea into a formation as marvelous as this fractal, cloudlike vegetable. This is the true alchemy, says Christophe Godin, a senior…
Places like Savoie exist all over historic wine areas, little-known cul-de-sacs that are suddenly embraced by the outside world, though the residents have been making wine there for centuries. Then again, there’s only one Savoie. This small, hilly protrusion in the Alpine foothills of eastern France juts into the mountainous region where Switzerland meets Italy.…
On the day after a review in The New York Times declared Outerspace, in Brooklyn, “the restaurant of the summer,” the three chefs who collaborated on its union of Vietnamese and Cambodian cooking pulled out. Anthony Ha, Sadie Mae Burns and Chinchakriya Un informed the owners of Outerspace, an outdoor venue in East Williamsburg, Wednesday…
In this series for T, the author Reggie Nadelson revisits New York institutions that have defined cool for decades, from time-honored restaurants to unsung dives. About 10 years ago, the Indian-born actor and food writer Madhur Jaffrey, who lives in Manhattan, needed kudampuli, a small pumpkinlike fruit, for a number of her recipes. When she…
While peak-summer vegetables don’t need much more than some salt, oil and a sliver of space over an open flame, they’re positively ignited by a little extra attention. These vegetarian recipes range from minimum effort to medium. Most operate as sides or entrees, depending on what you pair them with, but all deliver hugely flavorful…