One of the most memorable dishes on our table was chicken cafreal, or galinha cafreal. Believed to be rooted in Mozambique, chicken cafreal was brought by the Portuguese to Goa, where it underwent a transformation and eventually became the dish we know now. The chicken is first marinated for a short time in a cilantro…
Executives at the Brazilian steakhouse chain Fogo de Chão thought they had seen the worst of it. Earlier in the year, when seemingly each hour brought news of another city or state abruptly shutting down because of the pandemic, executives switched from email to the messaging system WhatsApp to communicate in real time with the…
It’s been a dismal year, but let’s look at the bright side: It’s nearly over. Recently in Wine School, we had a polite discussion about whether 2020 was worthy of being ushered out with sparkling wine. The verdict was clear: Forget about what 2020 deserves. We have earned all the sparkling wine we want. The…
Georges Laval Lively, pure, energetic, mineral Champagnes like the Brut Nature ($90). Transatlantic Bubbles, Woodbridge, Conn. Larmandier-Bernier Pinpoint biodynamic blanc de blancs from the Côtes des Blancs, always full of verve and energy, including the nonvintage Longitude ($60) and the vintage Terre de Vertus ($85). Polaner Selections, Mount Kisco, N.Y. Pierre Péters Exquisite blanc de…
“The secret of Chartreuse has long been the despair of distillers, just as the natural blue of forget-me-nots has been the despair of painters,” reads an 1886 document referred to in a recent history of the company and order. Father Holleran spent five years overseeing the distillation process, ordering ingredients and planning its production schedules.…
Welcome to the T List, a newsletter from the editors of T Magazine. Each week, we’re sharing things we’re eating, wearing, listening to or coveting now. Sign up here to find us in your inbox every Wednesday. You can always reach us at tlist@nytimes.com. Shop This A Digital Boutique From a Hudson Valley Hotel By…
At the end of each year, Spotify releases personalized lists of the songs and artists that users listened to most over the last 12 months. There’s no algorithm to count exactly how many times the Food staff made the recipes below in 2020, but consider it the NYT Cooking version of the streaming giant’s end-of-year…
Good morning. I’ll get to the corned beef (above) I made for tacos soon enough — corning’s my new pandemic jam — but my pal Elizabeth Harris has a lovely interview in The Times this week with the poet Nikki Giovanni, 77, whose 19th collection of poems, “Make Me Rain,” came out this fall. In…
In collaboration with the store Masienda, Salgado has made a salsa macha with chicatana, delicious winged ants, imported from Oaxaca, instead of nuts. And though he generally uses a neutral oil, he’s also made it with duck fat, beef fat and lard. When I talked recently with Denise Vallejo, a vegan chef who applies salsa…
The suspension of indoor dining in New York City ordered by Gov. Andrew M. Cuomo is a blow to the restaurants struggling to stay afloat and keep their workers employed. Since the pandemic started, many have tried creative solutions like sharing kitchen space or offering meal kits. Some restaurants, like Avena Downtown, have turned their…