A bowl of warm porridge drizzled with tamarind purée, kunun gyada recalls vivid memories for me, of visiting friends for iftar, the daily breaking of the Ramadan fast. Growing up in Nigeria, I experienced this dish as a welcome offering, with bowls handed to arriving guests, a restorative precursor to an evening’s meal. This versatile…
The terrible human and economic cost of the pandemic cannot be ignored. It has forced many people to test the limits of their creativity and endurance. And maybe, for a lucky unburdened few, all that time at home has provided an opportunity to explore new interests. It may have been cooking or knitting. Sales of…
José Andrés, the Spanish-born chef and restaurateur known for organizing epic feeding initiatives when disaster strikes, was late in the game to establish a footprint in New York, but he’ll make up for it later this year. ThinkFoodGroup, his umbrella company, will handle all the food and beverage at a new Ritz-Carlton hotel under construction…
Erick Williams, the executive chef and owner of Virtue, a Southern restaurant in Chicago, said his staff of 22 employees is about half the size it was before the pandemic. “People aren’t even showing up for interviews these days,” he said. If he can’t hire more help before business increases with the growth of outdoor…
March is a strange time of year. It heralds the arrival of spring, but some of us are not out of winter’s icy grip just yet. The New York Times Food team cooked accordingly. While we still turned to hearty meals — seafood stews, a big pot of beans and birthday baked ziti — we…
Kimberly Voss, a journalism professor at the University of Central Florida and the author of “The Food Section: Newspaper Women and the Culinary Community,” credits Nickerson with laying the foundation for modern food journalism. “She did a lot of actual reporting, which shouldn’t be shocking but is,” she told me, “because so many early food…
Headliner The Sentry Flatiron A well-appointed rooftop is about as good as it gets when it comes to complying with pandemic protocols while dining out. At this new 18th-floor perch atop the Hotel Henri, the Midtown views are an added bonus. The Sentry is the work of Parched Hospitality, founded by Barry Dry with Tom…
Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, then yields to the silky, bready, layered interior? Simply, the answer is no. A pastry as miraculous as a croissant is, predictably, tricky to make at home. There is the lamination — the process of rolling and flattening butter…
The first thing you notice about roasted cold noodles, a favorite street food in the far northeastern Chinese province of Heilongjiang, is that they are not cold. We are not dealing here with a dish that will give you relief from swampy August days, like cold sesame noodles; or like Korean mul naengmyeon, a bowl…
Fany Gerson of La Newyorkina, which sells Mexican sweets, prepared foods and groceries, will hold a chocolate doughnut celebration at her Brooklyn shop, Fan-Fan Doughnuts, from April 13 through 15. With travel so restricted because of the pandemic, her thought was to evoke faraway destinations through flavors like rooibos (South Africa), sticky toffee (the United…