I confess: I refuse to blanch, peel and seed a tomato, even if the recipe says to. Every cook has a fussiness threshold, and that exceeds mine. So when the whole blanch-peel-seed thing comes up in dishes as delightful as Pierre Franey’s sautéed salmon with leeks and tomatoes, I simply cheat and throw unblanched, unpeeled,…
Amy Snook knows more about wine than your average traveler. Originally from California, she now lives in the Douro Valley of Portugal, her partner works in the wine industry, and she has visited 47 countries, many of which have celebrated viticulture. But seven years ago, on a trip to Mendoza, a winemaking region in the…
This transcript was created using speech recognition software. While it has been reviewed by human transcribers, it may contain errors. Please review the episode audio before quoting from this transcript and email transcripts@nytimes.com with any questions. anna martin From “The New York Times,” I’m Anna Martin. This is “Modern Love.” I’m a rapid fire you…
On Monday evening, T Magazine held its annual party to help kick off the Salone del Mobile design fair in Milan. For the sixth year, guests flocked to Villa Necchi Campiglio, the 1935 Rationalist-style home designed by the Italian architect Piero Portaluppi. But this year, the cause for celebration was twofold: The event also marked…
For T Magazine’s annual Salone del Mobile party, which this year also celebrated the magazine’s 20th anniversary, the designer and entrepreneur Ramdane Touhami oversaw a festive installation in the garden of Milan’s Villa Necchi Campiglio, a Rationalist-style house dating to 1935. In addition to running his creative agency, Art Recherche Industrie, the Paris-based Touhami founded…
Every once in a while, restaurateurs in New York become infatuated with the cuisine of some other place. In the 1980s, La Louisiana, K-Paul’s and Acme fed us jambalaya, blackened redfish and other tastes of New Orleans and Cajun Country. Three decades later, Aska, Luksus and Acme (the same space, without the chile-pepper lights and…
Opening Kisa In South Korea, roadside diners that cater to taxi drivers are called kisa sikdang, or “driver’s restaurants,” and serve baekban (homestyle) fare like bibimbap, spicy pork or local, fresh seafood with rice and banchan. Kisa serves most of these as well as bulgogi and spicy squid. The owners, David JoonWoo Yun, Steve JaeWoo…
I’ve recently returned from spring break, where I scrounged a few quiet minutes to lie down poolside and devour “The Upstairs Delicatessen,” by Dwight Garner, a book critic here at The New York Times and a known eater of exceptional taste. The subtitle of this memoir: “On Eating, Reading, Reading About Eating, and Eating While…
In 1980, my husband Allan and I hosted our first Passover Seder at our home. There were about eight of us: my husband’s Uncle Henik, who had numbers from Auschwitz on his arm; my Polish in-laws who’d had to flee to the Soviet Union; a few friends; and my daughter, still a toddler, racing around…
My cousins and I used to dare one another to touch the shrimp, their 10 legs dancing, their antennae waving. At the Chinese seafood restaurants near us in the San Gabriel Valley of Southern California, the servers would bring our orders, still alive, to the table for approval before taking them into the kitchen. In…