When temperatures soar above 80 degrees, it’s OK to use the word “cook” loosely. This time of year, dinners are often made on the fly anyway, tossed together after a day at a park or by a pool. The New York Times Cooking recipes below stick to those unwritten rules of summer cooking: They must…
To-go cocktails are now priced to move. A financial lifeline for many restaurants during the pandemic, to-go cocktails are no more as of Friday, after Gov. Andrew M. Cuomo abruptly ended New York’s coronavirus emergency order, and the state’s liquor authority shut down off-premises rights. Over the past year, the drinks were allowed under a…
Imagine a cocktail you know how to pour without referencing a book or the internet. A cocktail that uses ingredients already stocked in your bar — backup bottles at the ready. A cocktail you shake with ease whether you’re alone at the end of a long day or when you’re looking to impress someone on…
“Some of the first Barbadian rum was anise-flavored — that was in the 1640s,” Mr. Wondrich said. You can see evidence today of the popularity of anise spirits in Lebanese arak, Turkish raki, Greek ouzo, Italian sambuca and, of course, the French pastis. To this list Mr. Wondrich adds mahia from Morocco and chinchón from…
If you are seeking beauty around every corner, you may want to visit Ireland. This country has everything you want to explore, including old castles, significant landmarks, cities, rural areas, and beautiful landscapes. With so many choices out there, where would you start? If you’re wondering what to do in Ireland, you can use this…
Good morning. Cathy Erway has a fascinating article in The Times this week about a new generation of American Chinese takeout restaurants and their chefs’ proud embrace of the classics of that canon: cashew chicken, for instance, along with sweet and sour pork and crab Rangoon. Maybe one of those could be your dinner tonight?…
At Harris’ in San Francisco — a quintessential American steakhouse with dark wood, cozy leather booths and dry martinis — the price of the popular eight-ounce filet mignon with two sides recently increased $2 to $56. It’s even more expensive for the restaurant. Michael Buhagiar, its chef and owner, said he was now paying 30…
Headliner Fresco by Scotto This neighborhood restaurant, run by Marion Scotto, along with her children, Elaina Scotto, Rosanna Scotto and Anthony Scotto Jr., has emerged from its pandemic hiatus in good shape. (It was open briefly last fall for outdoor dining only.) It’s not your typical local spot — it’s been a Midtown Manhattan magnet…
You can go a long way in your life as an eater without questioning the widespread belief that a kebab is grilled meat or fish on a stick. If you are paying attention, you will eventually notice that for some kinds of kebab the stick is optional and for others it is entirely absent. But…
When it is completed next year, Dant Crossing will include a 7,300-square-foot restaurant, a 22,000-square-foot events venue, bed-and-breakfast lodging, a 2,000-seat amphitheater, a trail around a 12-acre lake and, of course, a 21,000-square-foot distillery capable of producing 15,000 barrels of bourbon annually. Rickhouses will store barrels of the family’s Monk’s Road bourbon, named for the…