After graduating from a Lubavitcher Yeshiva high school in Crown Heights, he attended Brooklyn College, briefly sold mink stoles, and ran a bungalow colony in the Catskills, where he opened a deli. It was after he opened his Manhattan restaurant, he said in one of many versions of the story, that “a Jewish hippie” tipped…
Hello and welcome to Five Weeknight Dishes. On Wednesday, the temperature was projected to hit roughly 50 degrees in the New York area. My husband and I reacted as though it were going to be 70, and we’d be wearing shorts and drinking gin and tonics. “Let’s have a barbecue!” he suggested. When we actually…
He and his fiancée, Carissa Hernandez, left their Manhattan apartment for Charleston, S.C., where his sister, Tracé Conway, is director of operations for the Butcher & Bee restaurant group. He is not sure if he’ll ever move back to New York. He believes this is a perfect time for restaurant leaders to reinvent the industry,…
There is an art to eating swallows: the proper thumb-and-finger pinch to pull off a bite, the almost imperceptible roll of the dough from the palm to the tips of the fingers as it’s lowered into soup to scoop a mouthful. But I am perennially out of practice. I am highly self-conscious about my swallow-rolling…
I’d never object to eating a regular cookie for breakfast. But I’d always thought a breakfast cookie for dessert would make me sad. Packed with good-for-you ingredients like whole grains, nuts and seeds, a breakfast cookie is meant to be healthful and substantial, something to fill an empty belly rather than a whimsical sweet to…
Poultry operations lost heat, which led to the death of chicks and left hatcheries with eggs that won’t hatch. Many calves, lambs and kids had just been born. The number that froze to death has yet to be counted. “It was around the clock, all hands on deck, trying to keep the animals alive,” Mr.…
The consensus among the staff of the Food desk and NYT Cooking is that February lived up to its reputation, bringing with it a bitter cold for many of us and, for some, a lot of snow. But we cooked on, and we made dishes that comforted us. Some of the recipes we whipped up…
Good morning. I’ve been grooving on this Hetty McKinnon recipe lately, for spiced chickpea salad with tahini and pita chips (above), which, as my colleague Julia Moskin put it, “has all the fresh flavors of a great falafel sandwich — tahini, mint, paprika, cucumber, cumin, garlic — plus the crunch of pita and the satisfying…
Here’s a jumping-off point, a no-recipe recipe that takes less than an hour: meltingly tender pork chops in an onion gravy, with lemon-bright mashed potatoes and sautéed greens. It’s a bulwark against cold weather, one of the great winter feasts. Cooking without recipes is a kitchen skill, no different from dicing vegetables or flipping an…
Back in Jamaica, when Trudy-Ann Lalor and her siblings caught a cold, their mother burned Seville oranges over a fire in the backyard, cut the charred peel away and gave them the hot, juicy pulp with sugar, to eat with a spoon. It always made them feel better. Maybe it was the comforting aroma of…