Made In, the company that sells cookware directly to consumers, has introduced French porcelain baking dishes, manufactured by a company that has been in business for more than 200 years. The generous square, oval and rectangle pieces — available now and designed in collaboration with the chef Nancy Silverton — are white with a choice…
As a little girl in Phnom Penh in the early 1990s, Rotanak Ros would sell fresh vegetables with her mother. Cambodia was emerging from years of colonial rule, civil war and genocide, and life in its capital city was booming. Her mother, busy at the market, didn’t cook every day. But Ms. Ros fondly remembers…
A lot of Spanish food sold in the city appears in dainty servings that are called tapas, even when a Spaniard might not recognize them as such. New Yorkified tapas are not what you eat at Ernesto’s, a year-old Lower East Side restaurant where the cooking is under the sway of Basque cuisine. A few…
Good morning. Long ago, when I was working in the newsroom and going out to eat roughly a dozen times each week, I’d sometimes grab my pal Gilbert and walk briskly through the Theater District to a not-very-good restaurant with big plate-glass windows onto the street. We’d sit on stools at the bar and eat…
From left: GRACE DENIS, artist, 30; RAUL LOPEZ, creative director of Luar, 31; JAKE TYLER BRODSKY, executive chef of Tillies and Paradise Pizza at Palm Heights, 29; PIERRE SERRÃO, culinary entrepreneur and co-founder of Ghetto Gastro, 33; DEVON SCARPULLA, producer and project manager, 30; DAVID TORO, artist and co-founder of DIS and Torso, 40; SOLOMON…
Gerardo Gonzalez came to cooking through birria — a meaty stew often piled into tacos and quesadillas — but the version that intrigued him, when he’d happened upon a recipe for it online, was meatless and instead called for dried hibiscus flowers. He was already familiar with the ingredient, known as flor de jamaica in…
Del Posto, the elegant Italian restaurant in Manhattan that received a rare four-star review from The New York Times in 2010, will permanently close following its sale, said Jeff Katz, the restaurant’s longtime general manager. It has been purchased by Mr. Katz along with Melissa J. Rodriguez, Del Posto’s executive chef, and the chef James…
You don’t have to live on a farm to raise chickens. In fact, you don’t even need that much land. Backyard chicken ownership is on the rise as people are spending more time at home than ever, substituting their backyards for the outside world, and cooking all their meals for themselves. All you need is…
Of all the ways to cook a sugar snap pea, roasting at high heat was never at the top of my list. To me, the joy of a sugar snap was always in its crunch — that juicy pop when you bit one in half. And that is exactly what a stint in a hot…
On Monday, I finally decided to try a trick that has appeared on New York Times Cooking a few times in the past year or two: searing or roasting store-bought gnocchi, rather than boiling it. Ali Slagle even wrote a whole story about this approach, which works with both shelf-stable or refrigerated gnocchi. I will…