A few weeks ago, I wrote about unlikely sources of cooking inspiration, and asked you for yours. I got so many great emails. But among the many movies (“Big Night”), TV (“The Sopranos”) and books (“The Lion, the Witch and the Wardrobe”) you described, one reader’s email stood out: “I once served on a jury…
In Pakistan, the Urdu word for “yesterday” is the same as the word for “tomorrow.” And lateness is generally acceptable. Sometimes, the sun sets while those observing Ramzan (the Urdu term for Ramadan) are on their way to an iftari, the fast-breaking meal after dusk. In those moments, stuck in traffic, a roadside samosa stand…
For 20 years, Richard Christiansen hustled. The Australian-born founder of Chandelier Creative, a New York-based creative agency known for its work with major fashion and commercial retail brands, was “pitching, pitching, pitching,” he says, constantly courting new business and traveling between offices in New York, Los Angeles and Paris. He was up early for flights,…
HOUSTON — In early March, a delivery truck carrying dozens of bags of live Louisiana crawfish arrived at Crawfish & Noodles. The restaurant, in a district known as Asiatown, is arguably Houston’s best-known purveyor of Viet-Cajun crawfish. The style expands the flavor profile of traditional South Louisiana whole boiled crawfish, with modified spice blends and…
The chef Mohamad Orfali remembers how his grandmother, whom everyone called Fatoum, spent her days in her kitchen in the Syrian city of Aleppo when he was a child there. If she wasn’t preparing feasts, she was preserving the season’s bounty to stock her pantry — everything from tomatoes and eggplants to peppers, pomegranates and…
For well over a year now, elaborate charcuterie boards have been taking over the social feeds of food enthusiasts. There have been artful assemblages of the usual items, like cheese, meat and fruit, as well as plates topped with desserts and colorful candy. If by chance you’ve seen boards stacked with cookies shaped like dog…
Good morning. Melissa Clark has a fantastic new recipe in the newspaper we printed last night, folded into blue bags and tossed in the general direction of our print subscribers’ front doors this morning. It’s for a bracing escarole salad with smoky halloumi croutons (above), dressed in a garlicky citronette, with slivered onion, parsley, some…
The cake is made with blueberry, vanilla and strawberry ice cream (blue, white and red are the colors of the French flag). It can be homemade or store-bought, which isn’t a compromise. If you’re using homemade ice cream, you can spread it into the loaf pan — your mold for the dessert — straight from…
Headliner Cadence At this new spot in the East Village, the chef, Shenarri Freeman, is interpreting the Virginia Southern and soul food of her youth through a contemporary plant-based lens. It’s another of Ravi DeRossi’s many places (11 and counting) in the neighborhood, under his Overthrow Hospitality umbrella. Here, a compact dining room with a…
The fashion designer Zac Posen has always loved food. Now 40, he recognized that it had a unique ability to keep people connected even in his youth. His mother, Susan, worked as a corporate lawyer and, he says, “had crazy hours,” so many of the meals at the family’s SoHo loft were prepared by his…