One of the many upsides to having a spouse who loves to bake bread is that our soup consumption goes up as the temperatures go down. Because, really, is there a homier winter meal than a butter-slathered slice of sourdough dunked in a bowl of homemade soup? I’ll make soup out of almost anything that…
MONTREAL — Feigang Fei doesn’t like to boast about the orange beef at his restaurant in downtown Montreal. As a matter of fact, he doesn’t much like it. “Comparing to our General Tao Chicken, this one is not THAT good,” reads the description on the online menu of his restaurant, Cuisine AuntDai, under a glossy…
Make It Room Temperature If a baking recipe specifies room-temperature ingredients, there is a reason: Chemistry! The temperature of your ingredients plays a very big role in the final outcome. I, for one, rarely have the forethought to take my ingredients out of the fridge ahead of time. An easy way to bring your eggs…
Good wine has the power to transport. As we now approach a full year locked in pandemic freeze-frame, with many people largely confined within their national borders, wine still provides an opportunity to taste the world. In January, shopping digitally at Manhattan wine shops, I selected 20 bottles priced at less than $20, wines that…
When the fashion designer Peter Som was growing up in Mill Valley, Calif., his mother insisted that he learn to cook at least one meal before leaving for college. Thus, she taught him and his older sister to make one of her go-to dishes — a pared-down, crisp-skinned roast chicken, smothered in freshly ground Chinese…
Tejal Rao has a marvelous story in The Times this week about how restaurant cooks have taken to their home kitchens — and to Instagram — to survive during the pandemic, making small-batch meals to sell to customers, pop-up restaurant style. The food’s exciting, Tejal reports — “revitalizing and intimate,” in her words — and…
By the time we moved to Paris in the late ’90s, I felt comfortable there. I’d visited dozens of times, published stories about the city’s food and restaurants and even co-written a book with a Parisian pastry chef. I knew some French people in town and some American expats too. I could crisscross the city…
Headliner Debajo Ferris, the restaurant in the Made Hotel that got two stars from Pete Wells three years ago as a “modest restaurant that overdelivers,” closed in March as a result of the pandemic. By that time, the chef Greg Proechel, formerly of Le Turtle, who garnered positive attention, was gone for almost a year.…
The transition memos from the left flank of American agriculture began piling up almost as soon as Joseph R. Biden Jr.’s presidential win was clear. There were pleas small and large. Fix the rules for raising organic livestock, and reverse the department’s track record with Black farmers. Restore school food standards and strengthen G.M.O. labels.…
Richard Zaro always wanted to open a chicken cutlet joint inspired by the deli sandwiches served across northern New Jersey, but the challenge was coming up with the required capital. The pandemic finally gave him an opportunity. Mr. Zaro’s family has a long history in the restaurant business. In 1927, his great-grandfather Joseph Zarobchik founded…