Your Negroni, your martini, your Manhattan and many more would fall perilously short without vermouth. A backbone to heavyweight and newcomer cocktails alike, vermouth doesn’t exist solely to amplify others. Rather, the fortified, aromatized wine is a complex, complete pour all on its own. Begin with the three traditional styles: sweet, dry and blanc, also…
AS OF LATE, the center — which isn’t open to the public — has also become a pilgrimage site for French chefs, pâtissiers and fragrance-house noses, who often learn about it from their own suppliers; many citrus trees at pedigreed French farms can be traced back to buds and seeds from San Giuliano’s orchard. Pierre…
If it’s your job to think about food all day, your enthusiasm for meal planning may have plummeted as the pandemic has worn on. Though members of the NYT Food team may occasionally be tired of cooking, they never tire of talking about cooking. These are the dishes that perennially sustain, nourish and even inspire…
In her clinical practice, Dr. Gearhardt has encountered patients — some obese and some not — who struggle in vain to control their intake of highly processed foods. Some attempt to eat them in moderation, only to find that they lose control and eat to the point of feeling ill and distraught. Many of her…
After nearly a year of the pandemic decimating New York City’s restaurant industry, forcing thousands of businesses to close permanently and costing tens of thousands of people their jobs, this month brought a glimmer of optimism. Limited indoor dining has started again and restaurant workers, including servers, cooks and those who make deliveries, have joined…
Good morning. How are you? There’s a lot of anger circulating these days, pandemic-weary annoyance, medium-grade depression. I think it’s more important than ever that we try to believe that people are operating mostly from a position of good faith rather than bad, and to respond to the stimuli the pandemic offers us accordingly. If…
It still took a few weeks before I wrote any reviews. At first, I worried that any opinion of mine would be unfair when restaurants were trying so hard to adapt to the new reality. Eventually, I understood that that was exactly what would make the reviews worth writing. Good food in a pandemic was…
When Natalia Pereira was a girl in Minas Gerais, Brazil, her mother, Francisca, gave her a few bricks and some empty, washed-out sardine cans to build herself a toy kitchen. Pereira loved it. She played by cooking rice and beans over hot coals, while her mother worked at the wood stove, simmering meat and bones…
Lady M, the chain of sleek bakeries known for its multilayered cakes made of crepes, has added candies to its inventory. They’re tiny bites of gummies and chocolates nestled in oblong boxes. Among the 16 varieties created by Olivia Niddam, a French confectioner, and the company’s chief executive Ken Romaniszyn, are mixed wild berry, banana-marshmallow,…
This new ice cream from McConnell’s in Santa Barbara, Calif., is especially craveable. It’s creamy, thickly veined with molten praline, lightly accented with mellow Garrison Brothers Texas bourbon and studded with salt-roasted caramelized pecans. Give it the affogato treatment with a splash of the bourbon. McConnell’s Fine Ice Creams Garrison Brothers Whiskey and Pecan Pralines,…